Potato Latkes: Experimenting with Fried and Baked Versions

Tuesday, December 11, 2012

Fried Latkes

Baked Latkes

Happy Belated Hanukkah to my jewish peeps and well as non Jewish peeps who like latkes.  Hanukkah is not Hannukkah without these puppies.

This year, I tried to make 2 versions fried (the authentic way) as well as baked less authentic but more healthy (there is only so healthy potatoes can be).

Judge for yourself but I was rather impressed with the baked ones and might totally switch up next year.


6 all purpose potatoes
1 onion
4 eggs beaten
1/2 cup whole wheat flour (white flour or matzo meal also work)
1 1/2 tsp salt
Oil for frying (I used grape)
Lots of paper towels for draining.

Wash and peel potatoes, keep peeled ones in a bowl of cold water to keep them nice and fresh.

Grate potatoes and onions hopefully you have a food processor. Now is the time to use it. If not, grating will be a huge pain.  Grate potatoes, drain excess liquid, get out as much as you can.

Add eggs, flour and salt. 

For frying, heat a large skillet with plenty of oil. Add about a tablespoon of potato mixture at ta time. Cook till golden and flip over until the other side is golden and cooked through. Drain on paper towel. Repeat till all pancakes are done.

For baking, preheat oven to about 400. Oil baking sheet, baked till golden about 15 minutes, flip over, cook other side till golden. 

I served both fried and baked and really found there was little difference in taste.
We had them with applesauce and with Fage Total 2% (instead of sour cream).

adapted from http://feedmyworld-sri.blogspot.com/2008/12/potato-latkes.html

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