Crispy Potato Latkes

Crispy Potato Latkes (5)

This recipe from Travis’s Holiday Traditions Raddish Kids crate makes latkes that are cooked in the oven, not fried. Still, the recipe was a great deal oilier and saltier than we normally cook in our home, but as a special treat for the holiday, it was worth the indulgence. Travis loved all the steps involved to peel and grate the potatoes!

First, bring a pot of water to a boil. Add 3 large potatoes and cook for 20 minutes.

Transfer the potatoes carefully to a large bowl filled with ice. Travis loved watching them cool, and heaping extra ice over them.

Crispy Potato Latkes (1)

The skins will begin to slip off as the potatoes cool. Use a peeler to carefully peel the rest of the way, then use the large holes of a box grater to shred the potatoes. Transfer to a large bowl.

Crispy Potato Latkes (3)

Add 2 Ener-G eggs, 1/2 cup flour, 1 teaspoon baking powder, 1 teaspoon onion powder, and 2 teaspoons salt to the shredded potato. Mix well.

Divide the mixture into 16 portions, about 1/4 cup each, and arrange on 2 baking sheets covered with greased foil (8 latkes per sheet). Coat the bottom of a measuring cup with cooking spray and press each portion into a circle.

Drizzle each baking sheet with 3 tablespoons canola oil and sprinkle each with 1/8 teaspoon salt. Bake at 425 degrees F for 20 minutes. Flip the latkes and bake an additional 10 minutes, until browned and crisp.

Crispy Potato Latkes (4)

We like these with non-dairy sour cream and applesauce. For the latter, use store-bought or cinnamon-laced homemade!

The recipe card featured a little background on traditional Hanukkah foods, as well as lots of suggestions for family traditions to uphold or begin. We know we love the following recommendations: checking out neighborhood holiday lights; reading holiday books; donating to charities; gifting baked goods to friends; and of course making holiday cookies!

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