Description
Avoid the splatter: oven-fry your latkes this year and try one of these five variations on this classic potato pancake.
Ingredients
Scale
- 1/4 cup canola oil, divided
- 2 russet potatoes, scrubbed (peeling is optional)
- 1 sweet potato, scrubbed (peeling is optional)
- 1 egg
- 3 tablespoons whole wheat flour or nut flour
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Optional: 1 teaspoon cinnamon sugar + 1/2 teaspoon smoked paprika
Instructions
- Spread oil evenly over two large sheet pans and place in cold oven. Preheat to 350 degrees Fahrenheit.
- While oven is heating, shred the potatoes on a box grater or in a food processor. In a dish towel or through a fine mesh strainer, drain any excess liquid from the grated potatoes.
- To a large bowl, add grated potatoes, egg, flour, salt and pepper. Mix together with your hands or a wooden spoon.
- Carefully remove the pans from the oven with oven mitts. Place 2 heaping tablespoon portions of the potato mixture onto the pans, spacing them (about 12 to a pan.) Flatten with a spatula.
- Bake for 15 minutes and then flip. Bake for another 10 minutes or until crispy on the outside and baked through. Serve immediately with sour cream and/or applesauce.