Best Baked Latkes Recipe: Crispy & Easy
Discover how to make shockingly crisp baked latkes with minimal oil and maximum flavor.
Introduction to Baked Latkes
Latkes, the beloved potato pancakes of Jewish cuisine, are traditionally fried to golden perfection. While frying produces a deliciously crispy result, it can be messy and heavy on oil. Enter the baked latke—a modern twist that delivers the same satisfying crunch with less grease and more convenience. This guide walks you through the process of making the best baked latkes, ensuring they are crisp, flavorful, and easy to prepare.
Why Bake Latkes Instead of Frying?
Fried latkes are undeniably delicious, but baking offers several advantages:
- Healthier Option: Baking uses significantly less oil, making latkes lighter and less greasy.
- Easier Cleanup: No splattering oil or greasy pans to scrub.
- Consistent Results: Baking allows for even cooking, reducing the risk of burning or uneven browning.
- Batch-Friendly: You can bake multiple latkes at once, making it ideal for feeding a crowd.
Ingredients for Baked Latkes
Here’s what you’ll need to make the best baked latkes:
- 3 medium russet potatoes (1½ to 2 pounds), scrubbed
- 1 large yellow onion, peeled and halved
- 1 large egg
- ¼ cup panko breadcrumbs
- 1 teaspoon kosher salt
- Freshly ground black pepper, to taste
- ¾ cup peanut or vegetable oil (plus more as needed)
- Flaky salt, for finishing
Step-by-Step Instructions
Step 1: Preheat the Oven
Set your oven to 425°F (220°C). Pour a generous ½ cup of oil onto a large sheet pan. This will help the latkes crisp up as they bake.
Step 2: Grate the Potatoes and Onion
Use a box grater or a food processor fitted with the coarse grater attachment to grate the potatoes and onion. This ensures a consistent texture for your latkes.
Step 3: Remove Excess Moisture
Transfer the grated mixture to a clean kitchen towel and place it over a large bowl. Gather the edges of the towel and squeeze out as much liquid as possible. Let the mixture sit for 10 minutes, then squeeze again—there’s always more water to remove. This step is crucial for achieving crisp latkes.
Step 4: Collect the Potato Starch
Let the liquid sit in the bowl for 5 minutes. Gently dump out the water, but leave the milky white potato starch that settles at the bottom. This starch acts as a natural binder and helps the latkes hold together.
Step 5: Mix the Latke Batter
Transfer the potato mixture from the towel to the bowl with the potato starch. Add the egg, panko, salt, and pepper. Mix with your hands until everything is thoroughly combined.
Step 6: Bake the Latkes
Carefully remove the sheet pan from the oven. Scoop 8–10 mounds of the latke batter (about ¼ cup each) onto the sheet pan. Use a fish or offset spatula to slightly flatten each mound. Bake for 20–25 minutes, until deeply golden brown on the bottom and edges.
Step 7: Flip and Finish Baking
Remove the pan from the oven and flip the latkes, pressing down gently to let any excess oil pool around the pan. Bake for an additional 10–15 minutes, until both sides are golden brown.
Step 8: Serve and Enjoy
Transfer the latkes to a paper-towel-lined plate or clean sheet pan and sprinkle with flaky salt. Let them sit for 5 minutes, then serve with your favorite toppings.
Tips for Perfect Baked Latkes
- Squeeze Thoroughly: Removing excess moisture is the key to crisp latkes. Don’t skip this step!
- Use Russet Potatoes: Russets are high in starch, which helps the latkes hold together and crisp up.
- Don’t Overcrowd the Pan: Leave space between latkes to ensure even baking and crispiness.
- Adjust Oil as Needed: Add more oil for subsequent batches to maintain crispness.
- Experiment with Toppings: Serve with applesauce, sour cream, lox, smoked trout, lemon wedges, chopped chives, or dill.
Common Questions About Baked Latkes
Can I Make Latkes Ahead of Time?
Yes! You can prepare the latke batter ahead of time and store it in the refrigerator for up to 24 hours. Just squeeze out any excess moisture before baking.
Can I Freeze Baked Latkes?
Absolutely. Bake the latkes as directed, let them cool completely, then freeze in a single layer on a baking sheet. Once frozen, transfer to a freezer-safe bag or container. Reheat in the oven at 375°F (190°C) until warmed through and crisp.
What’s the Best Way to Reheat Latkes?
Reheat baked latkes in a 375°F (190°C) oven for 10–15 minutes, or until heated through and crisp. Avoid microwaving, as it can make them soggy.
Can I Use Other Types of Potatoes?
While russet potatoes are ideal for their high starch content, you can use Yukon Gold or other starchy varieties. Avoid waxy potatoes, as they don’t crisp up as well.
How Do I Prevent Latkes from Falling Apart?
Make sure to squeeze out as much moisture as possible and use enough binder (egg and panko). If the mixture is too wet, add a bit more panko or flour.
Variations and Serving Suggestions
Baked latkes are incredibly versatile. Here are some ideas to customize your recipe:
- Add Herbs: Mix in chopped chives, dill, or parsley for extra flavor.
- Spice It Up: Add a pinch of paprika, cayenne, or garlic powder for a kick.
- Vegetable Latkes: Grate zucchini, carrots, or sweet potatoes for a colorful twist.
- Gluten-Free: Substitute panko with gluten-free breadcrumbs or matzo meal.
Nutritional Information
Here’s a rough estimate of the nutritional content per serving (1 latke):
| Nutrient | Amount |
|---|---|
| Calories | 120 |
| Fat | 7g |
| Carbohydrates | 12g |
| Protein | 2g |
| Fiber | 1g |
FAQs
Can I make latkes without eggs?
Yes, you can use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) as a binder. Keep in mind that the texture may be slightly different.
How do I make latkes vegan?
Use a flax egg or another plant-based binder, and substitute sour cream with a vegan alternative like coconut yogurt.
What’s the best oil for baking latkes?
Peanut or vegetable oil works well due to their high smoke points. You can also use avocado or canola oil.
Can I use a different type of onion?
Yes, white or red onions can be used instead of yellow onions. Each will impart a slightly different flavor.
How do I store leftover latkes?
Store cooled latkes in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.
Conclusion
Baked latkes are a delicious, healthier alternative to traditional fried versions. With a few simple steps and the right ingredients, you can enjoy crispy, golden latkes with minimal effort and cleanup. Whether you’re celebrating Hanukkah or just craving a comforting potato pancake, this recipe is sure to become a favorite.
