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large latke cut in wedges with toppings 1
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5 from 6 votes

Potato Latke Recipe (Skillet Oven Method - less smell)

Eating latkes - golden brown potato and onion pancakes - is one of the great Hanukkah traditions to look forward to every year. For a smaller batch, I use an oven skillet method for this delicious potato latke recipe - less fry smell! But the traditional skillet fry method works great too.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: brunch, Side Dish
Cuisine: Jewish, Vegetarian
Servings (change as needed): 12 mini pancakes or wedges
Author: Cheryl Avrich

Ingredients

  • 1 large russet/baking potato, peeled (about 1 pound/450 grams). Use part white, part sweet potato is desired.
  • 1 small onion yellow onions are traditional
  • 1 teaspoon baking powder
  • 1/4 cup (31 grams) flour
  • 1 egg, slightly beaten
  • 1 teaspoon salt (or a bit less)
  • 1/4 teaspoon pepper
  • 2 tablespoon vegetable oil (need high smoke point) don't use olive oil

Instructions

  • Preheat oven to 425F/218C.
  • GRATE/CHOP POTATO AND ONION: Cut potato and onion into chunks. Place in processor and pulse to get small rice-size pieces.
    Alternatively: grate onion and potato by hand using a box grater OR use grater attachment for food processor, feed potato and onion pieces through the feed tube to grate. Note 1 if doubling/tripling recipe.
  • SQUEEZE WATER OUT OF POTATO AND ONION: Have paper towels ready on counter. Taking handfuls or potato/onion at a time, squeeze as much water out as you can between your two hands over the sink. Place on paper towels. Repeat until all potato/onion pieces are squeezed dry. Wrap in paper towels and squeeze to get more moisture out. Place in bowl.
  • FINISH LATKE MIXTURE: Add flour, baking powder, egg, salt and pepper to potato and onions. Mix well to combine.
  • SKILLET OVEN METHOD: Heat oil in large cast iron or other oven-proof skillet (12 inches/30.4cm or more) to medium-high heat. Add latke mixture in two large circles or ovals. (You can make one giant latke, but it's harder to flip). Fry for 2 minutes then place in oven. Bake for 7 minutes. Remove, flip latkes over, return to oven and bake for 8-10 minutes. Note 2 for skillet fry method.
  • SERVE: If making a couple of giant latkes, cut each into wedges with a pizza cutter or large knife. Serve with toppings such as sour cream, Greek yogurt mixed with dill, applesauce, chutney or pesto.

Notes

  1. If doubling or tripling the recipe:  Grate or chop onion and potato in smaller batches or you will be left with tiny pieces plus many large unprocessed pieces.
  2. Skillet Fry Method: To save time (but much smellier!), heat oil in large cast iron or other skillet (12 inches or more) to medium high. Add latke mixture in two large circles or ovals. Or make small 3 inch latkes. (You will have to make two batches, adding extra oil between batches). Lower heat to medium and fry on each side for 2-4 minutes, depending on how big you make latkes. Transfer to paper towels to absorb oil.
  3. Make Ahead: Freeze latkes in a single layer on tray for an hour. Then transfer them to a tightly locked container or ziploc bag and store in freezer for up to 6 weeks. Reheat from frozen at 425F/218C for about 15 minutes or at 450F/232C for 5-7 minutes. You can under-do latkes a bit if making ahead. 
 
Nutrition values are estimates for one wedge or mini latke (potato pancake).
Calories: 69kcal | Carbohydrates: 10g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 237mg | Potassium: 180mg | Fiber: 1g | Sugar: 1g | Vitamin A: 21IU | Vitamin C: 3mg | Calcium: 29mg | Iron: 1mg