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.
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.
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.
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!