Oven Fried Latkes Recipes

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OVEN-FRIED POTATO LATKES



Oven-Fried Potato Latkes image

Delicious potato latkes with none of the mess!

Provided by Jennifer Segal

Categories     Holidays

Time 40m

Yield Makes 18 latkes

Number Of Ingredients 8

2 pounds russet potatoes (2-3)
1 medium yellow onion, peeled (about the size of a baseball)
2 large eggs
2 scant teaspoons salt
2 teaspoons baking powder
¼ cup all purpose flour
1 cup vegetable oil
Equipment: 2 heavy non-stick rimmed baking sheets*

Steps:

  • Set oven racks in center preheat oven to 425°F.
  • Peel the potatoes, then coarsely grate them with the onion together in a food processor or by hand using a box grater. Place the potato and onion mixture in a fine sieve and press down firmly with a wad of paper towels to remove excess moisture. Stir and repeat a few times with fresh paper towels until the liquid is mostly drained. Transfer the potato and onion mixture to a large bowl and mix in the eggs, salt, baking powder, and flour.
  • Fill two heavy non-stick rimmed baking sheets with ½ cup oil each. Place the pans in the oven for 10 minutes to heat the oil. Wearing oven mitts, very carefully remove the pans from the oven. Drop the batter by the ¼-cupful onto the baking sheets, spacing the latkes about 1½ inches apart. Using the bottom of the measuring cup or a spoon, press down on the latkes to flatten just slightly. Bake for 15 to 20 minutes, or until the bottoms are crisp and golden. Carefully remove the pans from oven and flip the latkes (tongs are the best tool as a spatula may cause oil to splatter). Place the pans back in the oven and cook until the latkes are crisp and golden brown all over, about 10 minutes more. Remove the pans from the oven and transfer the latkes to a large platter lined with paper towels. Serve immediately with sour cream or apple sauce, if desired.
  • *It is very important to use non-stick baking sheets so the latkes don't stick.

Nutrition Facts :

CLASSIC LATKES



Classic Latkes image

Provided by Food Network Kitchen

Categories     side-dish

Time 45m

Yield 12 latkes

Number Of Ingredients 7

1 1/4 pounds russet or Yukon Gold potatoes (about 2 medium), peeled
1 small onion
Kosher salt and freshly ground pepper
1 large egg, beaten
1/3 cup matzo meal or all-purpose flour
Vegetable oil or rendered chicken fat, for frying
Applesauce and/or sour cream, for serving

Steps:

  • Grate the potatoes and onion on the large holes of a box grater into a colander set over a bowl. Add 1 teaspoon salt and a few grinds of pepper, toss well and let stand 5 minutes. Squeeze handfuls of the mixture firmly with your hands to remove as much liquid as possible. Blot dry with paper towels, then transfer to a large bowl.
  • Add the beaten egg and matzo meal or flour to the potato mixture and toss well to combine. Scoop 1/4 cupfuls of the mixture and tightly pack into thin 3- to 4-inch pancakes. Transfer to a paper towel-lined baking sheet.
  • Preheat the oven to 250˚. Heat 1/4 inch vegetable oil or chicken fat in a large nonstick skillet over medium-high heat. Working in three batches, fry the latkes until deep golden brown, 3 to 5 minutes per side, reducing the heat as needed if the latkes are browning too quickly. Remove to a rack set on a rimmed baking sheet and sprinkle with salt. Keep warm in the oven while you make the remaining latkes. Serve with applesauce and/or sour cream.

OVEN-FRIED LATKES



Oven-Fried Latkes image

Using the oven to make crisp latkes saves a lot of calories and fat-and hassle! You can cook a large batch quickly in a very hot oven. Egg white takes the place of a whole egg, keeping the cholesterol low.

Provided by Food Network Kitchen

Categories     side-dish

Time 40m

Yield 4 servings (16 latkes)

Number Of Ingredients 7

Olive oil cooking spray, for spraying baking sheet
1 pound russet potatoes
1 large egg white
1/4 cup finely chopped scallions (about 2 scallions)
Kosher salt and freshly ground black pepper
1/2 cup no-sugar-added applesauce
1/4 cup reduced-fat sour cream

Steps:

  • Preheat the oven to 450 degrees F. Mist a baking sheet with the cooking spray.
  • Peel the potatoes and then grate on the large holes of a box grater. Transfer to a fine-mesh sieve and squeeze out as much liquid as possible into a bowl. Let the liquid settle for about 10 minutes, and then pour off the watery liquid, reserving the potato starch.
  • Beat the egg white in a large bowl until it holds a soft peak. Gently fold in the potatoes, scallions, reserved potato starch, 1/2 teaspoon salt and 1/4 teaspoon pepper.
  • Drop the mixture by tablespoons on the prepared baking sheet, spacing the latkes about 2 inches apart. Gently spread and flatten into 2 1/2-inch rounds. Roast until the bottoms are browned, 8 to 10 minutes. Flip and roast until the potatoes are cooked through and the bottoms are spotted brown, 4 to 6 minutes.
  • Serve with the applesauce and sour cream.

LATKES



Latkes image

Whip these potato cakes up in the food processor, fry them and then freeze ahead for super easy food on the day you need them.

Provided by Sackville

Categories     Potato

Time 50m

Yield 50 latkes

Number Of Ingredients 10

1 1/2 kg potatoes, peeled
1 medium onion, peeled and chopped
2 large eggs
1/2 teaspoon salt
fresh ground pepper, to taste
2 -4 tablespoons self-raising flour
vegetable oil, for frying
300 g smoked salmon, slices
400 ml creme fraiche
fresh dill sprig

Steps:

  • Push the potatoes through the fine grater disc of the food processor.
  • Remove and drain in a sieve, pushing well to get out as much liquid as you can.
  • Fit the double-bladed knife to the processor and put in the onion, eggs, salt, pepper and 2 tbsp flour.
  • Process briefly, add the grated potatoes and give another pulse or two until the mixture is pulpy but not puréed.
  • Add more flour if it's at all runny as opposed to just a sticky, thick mess.
  • Fry the latkes in lumps of about 1 tbsp each in a heavy frying pan with hot oil.
  • The oil should be about 1 cm deep and it should take 3-5 minutes a side or even less.
  • Flatten them slightly when you turn them over.
  • If making ahead, at this point you can spread the latkes out on a baking sheet and let cool.
  • Keep overnight in the fridge or freeze and when you are ready to eat them cook in a 200 C oven.
  • It will take 5-7 minutes if they're from the fridge or a bit longer if they're frozen.
  • When ready to serve, top with a little smoked salmon and a dollop of creme fraiche and a sprig of dill.

Nutrition Facts : Calories 61.7, Fat 3.5, SaturatedFat 2, Cholesterol 21, Sodium 81.9, Carbohydrate 5.6, Fiber 0.7, Sugar 0.3, Protein 2.1

FAMILY LATKES



Family Latkes image

These latkes are perfect for any Jewish holiday or literally any other day!

Provided by Lauren Magenta

Categories     SEO Review     Potato Pancakes & Latkes

Time 1h20m

Yield 12

Number Of Ingredients 7

5 medium potatoes, peeled
2 tablespoons all-purpose flour
2 tablespoons grated onion
1 ½ teaspoons salt
¼ teaspoon ground black pepper
4 large eggs, beaten
1 cup oil for frying, or as needed

Steps:

  • Place potatoes in salted water and let sit for about 15 minutes.
  • Grate potatoes on a medium or fine setting. Press out liquid; this should produce about 4 cups grated potato.
  • Place grated potato in a bowl and stir in flour, onion, salt, and pepper. Fold in eggs.
  • Preheat the oven to 250 degrees F (120 degrees C). Line baking sheets with parchment paper.
  • Heat enough oil in a deep pan to reach 1/4 inch up the sides. Heat over medium-high heat until a drop of batter sizzles. Lower heat to medium.
  • Working in batches, drop batter into the hot oil in desired size and flatten into pancakes; brown on both sides, 5 to 7 minutes per side. Transfer to the prepared pans and keep warm in the preheated oven while you fry remaining batter.

Nutrition Facts : Calories 113.9 calories, Carbohydrate 16.8 g, Cholesterol 62 mg, Fat 3.6 g, Fiber 2 g, Protein 4 g, SaturatedFat 0.8 g, Sodium 319.5 mg, Sugar 0.9 g

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