13 Dec Breaking out the Baked (Latke)

If you tell me you don’t drool over a hot, fresh, fried potato lakte, I’m going to tell you that you are lying.

No shame here-believe me-my consumption of latkes over the 8 nights of Hanukkah is likely more than the average bear. That-among a handful of other reasons that we won’t delve into here-is why I like to break out the baked latke.

I like the plain Idaho potato-no sweet potato, no zucchini, no other random ingredient that masquerades as a latke.  That’s not to say that many of those recipes aren’t delicious in their own right. I’m just a purist when it comes to my latkes. Oh, and pass the applesauce-no sour cream-please.

I tasted a surprisingly delicious baked version of the latke in my 2 year old’s classroom. I just had to get the recipe.

Healthy Latkes from the 2 Year Old’s

1  bag hash browns

4 tablespoons flour

1 teaspoon baking powder

¼ cup oil (Canola or vegetable)

1 egg

Pinch salt and pepper

Preheat oven to 450 degrees F.  Prepare two large baking sheets. Cover each with foil that has been sprayed with non-stick cooking spray. In addition, brush surface of each baking sheet with 1-2 tsp. of oil so that latkes will cook up crispy and golden brown.

In a large bowl, mix all ingredients together.

Drop potato mixture by rounded tablespoonfuls onto prepared baking sheets. For mini-latkes, use a teaspoon. Flatten with back of spoon, slightly, so that latkes will be cooked through.

Bake uncovered for 10-12 minutes. Turn latkes over and bake for another 8-10 minutes. If you are worried about browning on the second side, give pan another ‘brushing’ with a thin coat of oil and then lay latkes back down. Do not overcook.

Serve right away or store covered to reheat the next day at 350 degrees for 10-15 minutes.

Do you have applesauce, sour cream or ketchup with your potato latkes? 

Photo credit: veryculinary.com