Oven-Fried Potato Latkes

Latkes are a Chanukah staple in most homes, but traditional frying methods can leave them greasy and can be quite labor intensive. For the same crispy texture, with half of the oil and half of the work, try oven-frying. The result is the perfect potato latke, with zero splatter burns and all the flavor.

Serves 4.

Ingredients:

3 russet potatoes, peeled and coarsely grated

1 large yellow onion, grated

1/2 cup all purpose flour

2 eggs

salt and pepper, to taste

Canola or other neutral high heat oil

Grate the potatoes and onion using a handheld grater. (Some like to use a food processor, but I find this breaks up the starch of the potato too much.)

Using cheesecloth or a towel, wring out the potato onion mixture to release any excess water.

In a large bowl, combine grated potatoes, onion, eggs and flour.

Season with salt and pepper and refrigerate for 30 minutes.

Pre-heat the oven to 400.

Pour 1/2 cup oil into a large rimmed sheet pan.

Take the latke mixture and form into small palm sized flat patties and place onto the oiled pan.

Cook in the oven for about 15 minutes per side, checking to make sure they aren’t getting too much color.

Once cooked through, remove from the oven and place the latkes on a plate lined with paper towel to soak up excess oil.

Serve hot with a dollop of sour cream. Enjoy!