recipe

Latkes are commonly enjoyed during the Jewish holiday Hanukkah. Oil plays a very important role in this holiday’s history, so families that celebrate Hanukkah fry foods such as latkes in lots of oil. We think you’ll love this recipe a whole latke!

safety
  • Uses a knife
  • Uses the oven
difficulty
  • Beginner
time
  • 1 hour
yield
  • Serves 4 to 6
  • (Makes 12 latkes)

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Gather Baking Equipment

  • Liquid measuring cup
  • Cutting board
  • Chef's knife
  • Dry measuring cups
  • Measuring spoons
  • Rimmed baking sheet
  • Food processor with shredding disk
  • Dish towel
  • Large bowl
  • Rubber spatula
  • Oven mitts
  • Spatula
  • Cooling rack
  • Serving platter
  • Paper towels

Prepare Ingredients

Vegetable oil spray
½ cup
vegetable oil
1¼ pounds
Yukon Gold potatoes, unpeeled (if potatoes are too big to fit in feed tube, cut them in half)
1
onion, peeled and cut into quarters
¼ cup (1¼ ounces)
all-purpose flour
1
large egg
1 teaspoon
salt
1
 
Vegetable oil spray
½ cup
vegetable oil

HEAT AND GREASE: Adjust oven rack to middle position and heat oven to 400 degrees. Spray baking sheet with vegetable oil spray. Pour oil onto baking sheet and tip sheet until evenly coated.

 
2
 
1¼ pounds
Yukon Gold potatoes, unpeeled
1
onion, peeled and cut into quarters

SHRED: Set shredding disk in food processor. Lock lid into place. Place potatoes and onion in feed tube. Turn on processor and push vegetables down with plunger. Remove lid and disk.

 
3
 

SQUEEZE: Transfer vegetables to center of clean dish towel. Gather ends of towel together, twist tightly, and squeeze over sink to drain as much liquid as possible from vegetables.

 
4
 
¼ cup (1¼ ounces)
all-purpose flour
1
large egg
1 teaspoon
salt

MIX: Transfer vegetables to bowl. Add flour, egg, and salt. Use your hands or rubber spatula to mix until well combined.

 
5
 

SHAPE: Use ¼-cup dry measuring cup to scoop and drop 12 mounds of potato mixture onto greased baking sheet. Gently press each mound to flatten.

 
6
 

BAKE: Bake latkes until bottoms are browned, 25 to 30 minutes. Use spatula to carefully flip latkes (oil will be hot). Bake until second side is golden brown, 5 to 10 minutes.

 
7
 

DRAIN: Line serving platter with paper towels. Transfer latkes to paper towels. Let latkes drain and cool for 5 minutes.