Crispy Baked Latkes
User Reviews
5
Crispy Baked Latkes
Description
The recipe for Crispy Baked Latkes starts with grated potatoes and chopped onions mixed together, then pressed to remove excess liquid. The mixture is combined with beaten eggs, salt, black pepper, garlic powder, and coconut flour to help bind the latkes. Formed into thin pancakes and sprayed with oil on parchment or nonstick foil, they bake in a hot oven until crisp and golden.
These latkes have a firm, crispy outside while remaining soft and fluffy inside. Baking instead of frying reduces oil use, with the oil spray contributing to browning and crunch. The garlic powder adds a subtle savory note to complement the potato and onion flavors.
They can be served as a side dish or snack, enjoyed warm with accompaniments like sour cream or applesauce. Leftovers store well in the refrigerator for up to four days and can be reheated in the oven to maintain crispness.
The recipe suggests coconut flour as a binder, with an option to substitute all-purpose flour if gluten is acceptable. Choosing parchment paper marked safe for high heat will help prevent sticking during baking; nonstick foil is another alternative.
Ingredients
- Avocado oil spray
- 1 pound potato peeled, or Russet potatoes, Yukon gold variety
- 1 onion 2.5 ounces, small
- 1 egg large
- ½ teaspoon salt sea salt
- ⅛ teaspoon black pepper
- ¼ teaspoon garlic powder
- 1 tablespoon coconut flour
Instructions
- Preheat the oven to 450°F. Line a rimmed baking sheet with parchment paper marked as safe for high-heat baking or nonstick foil. Spray the parchment paper or foil with oil.
- Grate the potatoes using your food processor’s grating attachment. Transfer them to a colander.
- Wipe the food processor clean with a paper towel and use the food processor's standard blade to chop the onion.
- Add the chopped onion to the colander. Mix the potatoes and onions. Press on them firmly and repeatedly with your hands to remove as much liquid as possible.
- Transfer the potato/onion mixture to a large bowl.
- In a small bowl, beat the egg with salt, pepper, and garlic powder.
- Add the egg mixture to the potato/onion mixture and stir, then add the flour and stir to combine.
- Drop spoonfuls of the mixture onto the prepared baking sheet, forming 12 very thin pancakes. Press with your hands to flatten the patties as much as possible while keeping their shape. Generously spray the latkes with oil.
- Bake the latkes for 15 minutes, until crisp and deep golden brown on the bottom. Remove the pan from the oven, flip the latkes, spray them again with oil, and bake them for 10-15 more minutes, until crisp and deep golden brown on the second side.
- Serve immediately with a dollop of sour cream.
Notes
- You can substitute 2 tablespoons of all-purpose flour for the coconut flour if gluten is not a concern; this changes nutrition slightly.
- Use parchment paper safe for high heat or nonstick foil to prevent sticking during baking.
- Leftover latkes keep in an airtight container in the fridge for up to four days and reheat uncovered at 350°F.
- Baking produces a crisp exterior without frying, and the garlic powder adds a subtle savory note.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12latkes
Amount Per Serving
Calories 199 kcal
% Daily Value*
| Serving | 3latkes | |
| Calories | 199kcal | 10% |
| Carbohydrates | 20g | 7% |
| Protein | 4g | 8% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Sodium | 330mg | 14% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
