Prepare to save yourselves hours of toil and sweat this Hanukkah by simply baking your potato latkes in the oven. In response to my post earlier this week with a recipe for Oven Baked Cauliflower, Zucchini and Leek Latkes, I received some requests for a traditional potato latke version. So quite simply, here’s how you do it. It’s pretty much the same recipe as the pan fried latkes but now, it’s just oven baked. Using this oven baking method, you can really have fun and add whatever else you want to the latkes. I’m keeping my version simple for the sake of the children!
Serve this with home made apple sauce (prep instructions to follow) and sour cream, and you’ll taste the difference only in that these are far less oily and don’t leave you feeling like you need a good dose of Pepto Bismol afterwards.
OVEN BAKED POTATO LATKES
Ingredients (for about 10 latkes)
3 medium sized potatoes (to make about 3 cups of grated potato)
1 small onion
2 tablespoons of flour
1 teaspoon baking powder
½ teaspoon salt
3 tablespoons oil
How to do it
1. Pre-heat the oven to 180°C (350°F)
2. Grate the potatoes (not finely) and the onion.
3. Rinse the potatoes in water to get rid of the starch and place them in a colander to drain – leave them to drain for about half and hour (at least). (Don’t worry if the potatoes start getting brown, it won’t make a difference once they’re baked.) Squeeze out as much liquid as you can with your hands.
3. In a mixing bowl combine the potato, onion, eggs, flour, baking powder and salt.
4. Place a piece of baking paper on a large baking tray and spread the oil on the paper evenly. Drop about one tablespoon of the mixture on the paper and flatten it a bit with the spoon or a spatula and tuck in any loose strands of potato so they don’t burn. Squeeze any excess egg mixture out of the batter before you drop it on the tray.
5. Bake for 15 minutes. Then turn over each latke and bake for another 15 minutes or until both sides are browned (you don’t have to add more oil – there will be oil left on the paper).
6. Place the latkes on a double layer of paper towel to dab off any excess oil.
Serve with sour cream and home made apple sauce.
HOME MADE APPLE SAUCE
I’ve seen so many recipes for apple sauce, and most include added sweetener. Home made apple sauce really doesn’t need the added sugar – apples contain enough of their own natural sugar, which is brought out in the cooking process. So it really couldn’t be easier than this. I’ve been making this since my eldest son was a baby: He loved it then and today it perfectly complements potato latkes.
Use large green or yellow apples.
1. Peel and cut your apples into chunks (about 12 chunks per apple) and put them into a microwave safe bowl
2. Add 4 tablespoons of water per apple
3. Cook on 90% for 5 minutes (or until the apples are completely soft)
4. Puree the apples either by hand with a potato masher or in a small blender
And that’s it!!