Oven Latkes Recipes

OVEN-FRIED LATKES

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.

BAKED LATKES

Steps:

• Preheat oven to 425°F.
• Drain excess liquid from potatoes. Mix all ingredients in a large bowl.
• Spray two baking sheets.
• Add latke mixture by 1/4 cup; flatten.
• Bake 15 minutes; turn latkes; and bake 10 minutes longer.
• Serve with applesauce or sour cream.

OVEN PANCAKES

Steps:

• Preheat oven to 425 degrees F (220 degrees C). In a small bowl, mix together white sugar and cinnamon; set aside.
• Place butter in a 9 inch cake pan and heat in the oven until melted. In a blender or food processor, whip eggs and milk. Pour in flour and beat until well combined. Pour batter into hot pan. Sprinkle on sugar and cinnamon.
• Bake in preheated oven for 20 to 25 minutes, or until puffed and golden. Dust with confectioners' sugar; serve warm.

BAKED POTATO LATKES

Steps:

• Pour potatoes, onion, garlic, salt, ground peppercorns, flour, and eggs into a bowl, respectively. Fold mixture together with a rubber spatula until ingredients are well coated with egg and garlic, salt, and pepper are evenly mixed throughout. Break up any large potato chunks.
• Heat oil in a deep-fryer or large skillet to 375 degrees F (190 degrees C).
• Form latke dough into baseball-size balls and flatten into 1-inch thick rounds.
• Working in batches, place latkes in hot oil and cook until edges are a rich brown, 3 to 5 minutes. Flip latkes using a slotted spoon and cook until crisp and golden brown, 2 to 3 minutes more. Transfer to a paper towel-lined plate to cool.

POTATO LATKES

Steps:

• Coarsely grate potatoes and onion; squeeze mixture to remove as much liquid as possible. Place in a bowl; add green onions, egg, salt and pepper. , In a cast-iron or electric skillet, heat 1/8 in. of oil to 375°. Drop batter by heaping tablespoonfuls into hot oil. Flatten to form patties. Fry until golden brown; turn and cook the other side. Drain on paper towels. If desired, serve with toppings.

OVEN LATKES RECIPE

Steps:

• 1. Peel the potatoes. Cut each potato into about 6 chunks. 2. f you're using baking potatoes, place them on a microwave-safe plate. Sprinkle with 1 to 1 1/2 teaspoons salt, to taste (more if you like a saltier latke). Cover the plate with plastic wrap, and microwave for about 10 minutes, until the potatoes are soft. 3. If you're using yellow boiling potatoes, cut each of the chunks in half, and place them in a medium saucepan. Cover with about 4 cups of water; the water should cover the potatoes by about 1/2". Add 1 1/2 to 2 tablespoons salt to the water (yes, tablespoons; use the greater amount if you like saltier latkes). Boil the potatoes for about 8 minutes, or until they're fork tender. Drain in a colander. 4. Allow the potatoes to cool a bit while you shred or dice the onion, and whisk the egg. Preheat the oven to 400°F. 5. Use a potato ricer to rice about 1/3 of the cooked potatoes into a bowl. Sprinkle with half the onions and 1 tablespoon of the flour, and drizzle with about half the beaten egg. Rice another third of the potatoes into the bowl, and sprinkle with the remaining onions and flour; drizzle with the remaining egg. Rice the remaining potatoes into the bowl. 6. Gently combine all of the ingredients. Don't stir too much; you don't want thoroughly mashed potatoes. 7. Line two rimmed baking sheets with easy-release aluminum foil (for easiest cleanup, and guaranteed no-stick latkes). Or simply get out two rimmed baking sheets. Pour 1/4 cup oil into each, tilting the pan to spread it around. 8. Place one of the pans into the oven, and allow the oil to heat for 2 minutes. this step isn't necessary if you use easy-release aluminum foil, but helps avoid sticking if you're using a plain aluminum foil. 9. If you've heated the pan, remove it from the oven. Scoop a heaping 1/4 cup of potatoes onto the pan; a muffin scoop works well here. Repeat till you've scooped 6 or 7 latkes onto the pan. Using the back of a spoon or your fingers (be careful!), gently flatten the latkes to about 3/8" thick. 10. Repeat with the second pan and the remaining potatoes. 11. Bake the latkes for 10 minutes. Reverse the pans in the oven - upper pan to the lower rack, lower pan to the upper rack - and bake for an additional 15 minutes, till the bottoms of the latkes are golden brown. 12. Remove the pans from the oven, and carefully flip the latkes. If you're not using easy release foil, and they stick, try baking for a few more minutes; when they're thoroughly cooked on the bottom, they should flip over without sticking. 13. Bake for an additional 10 minutes, until the bottoms are nicely browned. 14. Remove the latkes from the oven, and serve warm.