Classic Latkes: Jewish Potato Pancakes
“You can stop after one hamantash. Try to stop after one latke. In fact, the fried potato pancake has increased America’s dependence on oil.”
— Alan Dershowitz, lawyer who has famously defended OJ Simpson, Claus von Bulow, and… the latke
While you might not agree with Dershowitz view that the latke is responsible for America’s oil consumption, it has long played a role in celebrating Jewish Hanukkah celebrations. These little potato pancakes are traditionally fried in oil. The oil is meant to represent the miracle when a small amount of oil lit the temple for 8 days. Now, they’ve evolved to become a symbol of good luck in the Jewish New Year.
Traditionally made with eggs, a little flour, and deep-fried in oil, this recipe has lots of room to be updated. I’ve swapped out the eggs and flour for gluten-free, vegan alternatives. I’ll show you how to ditch the oil for healthy, low-fat latkes that are still crispy. I’ve got a delicious dairy-free alternative to the sour cream that usually accompanies. Plus some fun ideas on how to add your own flavor twists and incorporate new vegetables.
Here are my 9 Tips for Making the Ultimate Baked Latkes
Tip #1: Start with the Right Potato: Russet
There are many options in the potato category, from traditional Russet to fancy fingerling. While you may be tempted by the pretty colors of other varieties, it’s best to stick to traditional Russet for this recipe. Russets (also sometimes called Idaho or “Baking Potato”) have the most starch of all the potatoes. In turn, this will help your latkes naturally hold together while shaping and cooking.
Chef Katie’s Budget-Friendly Tip: Russet Potatoes already tend to be quite affordable. Yet, grocers love selling them in bulk around the holidays. They do this to draw you in to buy more of the pricier foods for your holiday gatherings. When they go on sale, buy a big bag. You can store them in any dark place that is about 35-40 degrees. This can be your cellar, in a closed cardboard box on your back porch, or even the trunk of your car. Just don’t forget about them!
Question: What if I want a “fancier” Latke? Can I use other colors of potatoes?
Chef Katie’s Answer: Yes. You can include shreds of sweet potato, purple potato, or red potato for some gorgeous colors. You’ll just need to use more of your binder to hold the latkes together.
Question: What about using other veggies to add some color?
Chef Katie’s Answer: Absolutely! My traditional Baked Latke Recipe includes an onion with the grated potato. You can swap out this onion for other colorful vegetables, though. Beets would add some lovely red, broccoli stalks would add festive green. Just remember, latkes are about the potato: You want at least ¾ of your grated shreds to be potato. Plus, you might need more binder to hold these less-starchy vegetables together.
Chef’s Tip: You can also some pops of color with herbs or spices. Fresh chives and green onion make the most sense for their onion flavorings. A dash of red can come from paprika or ground annatto powder. Turmeric can add a pop of yellow.
Tip #2 Personalize with your own Flavor: Play with other veggies and spices
Just as you can add some fun pops of color by incorporating different veggies or spices, you can also use these to add different flavors. Chefs all over the country have been amping up the latke game by adding other root vegetables. Parsnips, celery root, carrots, and beets all add different levels of sweetness. Especially if you want to serve latkes for dinner, opt for this savory route by cleaning out your fridge and incorporating some other veggies.
If you’d rather play with spices, you have a wide assortment to choose from. The potato provides an ideal, neutral background to really explore other flavors. A dash of curry powder would add an interesting global twist, while a sprinkle of chili or Cajun seasoning would bring a spicy kick. Smoked paprika does well as a vegan fake-out for bacon-lovers.
Chef Katie’s Spice Tip: Just 1 teaspoon of spice works for every 2 potatoes (or 1 batch of this recipe) that you make.
Tip #3: Grate Using Small Holes
Graters and Food Processors give you the option for any shredding: Do you want to use the big holes or the small holes? For this particular recipe, I recommend using the small holes on your grater. The smaller shreds will release more starch and bind more easily. Plus, you’ll have more crispy edges with the smaller strands.
Chef Katie’s Tip: Grate the onion at the same time you grate your potato. This will make less work for you and create a more evenly-balanced flavor.
Oxidation Problem: Chef Katie, my potato is already turning brown before I’m done grating the whole batch!
Chef Katie’s Solution: As soon as you have shred a little of your potato, cover it in cold water to prevent browning. The browning is caused by oxidation, when the potato is exposed to air. Covering the potato with water takes away that exposure.
Isn’t there an Easier Way? I don’t have a food processor, and this grating seems like a lot of hard work. Is there an easier way to make this?
Chef Katie’s Answer: Yes! Enter pre-shredded potatoes. You usually find these in the freezer section, with breakfast items. They might be called “hash brown shreds”, but it’s the same idea. Just be sure to double-check the ingredients. You don’t want a lot of extra salt, fat (like oil or cheese), or other strange additives. While it’s hard to find anything packaged completely free of preservatives, less is always better. If gluten-free is a concern, be sure to only use items specifically labeled Gluten-Free.
Tip #4: Squeeze out the Moisture
One of the biggest culprits for a soggy, dense latke is a soggy potato mixture. Draining in a colander won’t do. You MUST place the grated potato and onion in a clean kitchen towel and wring out all of the moisture. Roll up your sleeves, channel some of your holiday super-human strength, and get rid of that moisture! This dryer mix will bind more easily and get crispier around the edges.
Problem: Chef Katie, I forgot to do this! I already shaped and started baking my latkes. What can I do?
Chef Katie’s Trick: There is a solution to this, but it takes some attention and finesse. The secret? Your broiler.
After the latkes have baked at 425, turn on your Broiler to Hi. Broil for 3-5 minutes per side. Also, keep a close eye so that the latkes don’t burn. Be sure to flip the latkes so you get some crispiness on both sides. This step requires a little extra TLC. However, it will give you a crispy, golden edge.
Tip #5: Use a Plant-Based Binder: Chickpea Flour or Potato Starch
Traditional latkes use eggs to hold them together. For a healthy vegan substitution, chickpea flour and potato starch are easy go-to ingredients. I prefer chickpea flour because it adds a little more plant-based protein. Plus, I think it holds the latkes better. However, if you have potato starch on hand, go for it!
Question: Can I use Corn Starch? Or what about a Flax egg? Regular all-purpose flour?
Answer: Yes, but…
While both ingredients can work in a pinch, I don’t recommend them for most latkes. I’ve found cornstarch to have a strong corn flavor that can overpower the potato. Flax “eggs” are made from ground flax meal, and the ground seeds don’t look very pretty in pure white color of the latkes.
For emergencies, these work. All-purpose flour will also work. Yet, for flavor and presentation, I recommend Chickpea or Potato starch.
Tip #6: Add a Dash of Baking Powder
For some extra lightness in your latke recipe, add a dash of baking powder. Baking powder makes things poof. The reason comes down to food chemistry. When sodium bicarbonate (aka baking soda) interacts with water, you get a little extra rise in your food.
Bakers commonly use this for making muffins, breads, and pancakes. Yet, you can use this little trick for getting a little “poof” out of your latkes.
Chef’s Plant-Based Falafel Tip: This is also the secret to getting a fluffier, lighter Falafel, as you can see in my Baked Chickpea Falafel Recipe.
Powder vs Soda: What’s the difference between Baking Soda and Baking Powder?
Answer: Baking soda and baking powder react differently. A helpful way to remember the difference is: “Soda Spreads” and “Powder Poofs”: Baking soda will make things spread wider while powder will make them poof up. You can read more about this kitchen science from Chemistry.About.Com: How Baking Powder Works
Tip#7: Forget the Frying: Bake oil-free at a Super-Hot Temperature
Ditch the hot, splattering oil traditionally used to cook latkes. You can get the same crispy effect by baking them. Rather, crank up the heat of your oven to 425F. The latkes will turn golden brown and get crispy around the edges. Plus, you won’t leave an oil mess on the stove.
Also, ditching the oil means you ditch tons of extra calories and unhealthy fat. 1 tablespoon of oil has 120 calories – pure fat. However, 4 of these Oil-Free Baked Potato Latkes has less than 100 calories. In addition, you get nutritious fiber, healthy potassium, Vitamin C, and even plant-strong protein.
Chef’s Baking Tip: Use Convection Heat, if possible. Convection heat simply means that the air is circulated, which gives you a dryer, more even heat. This will help give you a crispier latke.
Tip #8: Use a Silpat Baking Mat or Parchment Paper
For easy baking, so that the latkes don’t stick when you go to flip them, use either a Silpat or Parchment paper. If you don’t own a Silpat (also called a non-stick baking mat), I highly recommend investing in one. This silicon baking mat is reusable, washable, and costs under $15. You can use it for baking cookies, veggie burgers, and roasted vegetables. It will save you empty fat calories from spray oil. Plus, it’s a low-cost investment that you can reuse for years.
Soggy Problem: Chef Katie, I did everything you told me, but my latkes still came out soggy. Can I fix this?
Microwave Solution: Yes…do you have a microwave?
The microwave creates an intensely hot, dry heat – perfect for make things a little crispy. Working with just 4 latkes at a time, place them on a plate lined with a paper towel. Microwave for 45-90 seconds (depending on your microwave’s power), until hot and crispy. Remove and place on a baking rack in a 250F oven to keep warm. Repeat until you’ve got enough latkes to feed your crowd.
Tip #9: Serve your Latkes with Warm Applesauce
Traditionally, latkes can be served with sour cream or applesauce. Naturally, it makes sense to opt for applesauce as an easy way to keep this recipe dairy-free. In addition, though, I enjoy how the sweetness of the applesauce balances the savory flavor of the latkes. Serve the applesauce warm to compliment the warmth of the crispy latkes.
For a fancy touch, make your own applesauce from scratch. It’s quite impressive…and quite easy. You just need some apples and some time. You can keep the skin on the apple. Simply remove the core and cut into bite-sized pieces. Cover and simmer in a pot with 1/2 cup of water. When soft, mash into a chunky applesauce. Make a big batch on a cold winter day and freeze it to enjoy all season.
Prep-Ahead Question: Chef Katie, can I make these ahead of time? I have a big brunch coming up, and I don’t want to be shredded potatoes on the morning of New Year’s Day.
Chef’s Make-Ahead Tip : Absolutely! Go ahead and make a full batch of these latkes, baking them off until they’re done. Let the baked latkes cool then store tightly-wrapped in the freezer for up to one month. To reheat, simply spread into a single layer on a baking sheet and bake at 425 for about 8-10 minutes, until warm and crispy again.
The Ultimate Baked Potato Latkes Recipe! Gluten-Free, Oil-Free Vegan Recipe
Watch this quick 30-second recipe video to see how to make the Ultimate Baked Potato Latkes:
Now you’re ready to go! Get the ultimate recipe for delicious, oil-free, plant-based potato latkes here:
Baked Potato Latkes – Gluten-Free, Oil-Free Recipe
These gluten-free potato latkes are a healthy, plant-based take on a classic Jewish recipe. Chickpea flour replaces traditional egg. Plus, they’re baked oil-free for low-fat, vegan nutrition. Serve these with Easy Applesauce for Hanukkah or enjoy as a tasty appetizer at any party.
More Latke Love and Learning:
For some more inspiration, check out Tori Avey, who’s love of latkes is inspiring. She talks more about some of the unique flavors. Plus, it’s fun to read all of the comments from her fans about their preferences for latkes
How to Store Potatoes from Gardener’s.com
How Baking Powder Works from Chemistry.About.Com
Pancakes you Can Eat for Dinner, from Katy McLaughlin of The Wall Street Journal, November 27, 2010
Latkes vs. Hamantashen: The Promised Food
Pinker, Dershowitz debate the merits of two Jewish treats, by LULU ZHOU, CRIMSON STAFF WRITER March 2, 2007
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