Oven-Baked Latkes

  • prep time10 min
  • total time 40 min
  • serves 16

Pop these in the oven for 30 minutes and you have mouth-watering, crispy potato pancakes that taste just as great as pan-frying them. Maybe even better!

Courtesy of Amanda Riva of The Hot Plate.

240 Ratings
Directions for: Oven-Baked Latkes


½ lb(s) russet potatoes

½ lb(s) sweet potatoes

1 small sweet onion, outer skin removed and discarded

1 large egg

1 tsp baking powder

1 ½ tsp salt

3 Tbsp all-purpose flour

cooking spray

applesauce or sour cream, for serving


1. Preheat oven to 350ºF.

2. Wash and dry the potatoes, do not peel. Using the large side of a box grater, grate the russet and sweet potato. Grate the onion. Transfer to a colander and press firmly with the palm of your hand to remove excess moisture. Toss and press again.

3. Transfer potato mixture into a large mixing bowl. In a small bowl, mix together the baking powder, salt and flour. Add the egg and the flour to the large mixing bowl; toss to coat.

4. Line a baking sheet with parchment paper and spray lightly with cooking spray or oil. Drop 3 tablespoons of latke mixture onto the baking sheet and shape each one into a 3-inch wide and ¼-inch thick pancake. Continue with remaining mixture. Leave 1-inch between each latke.

5. Transfer baking sheet to the oven and bake for 15 minutes. Flip, increase oven temperature to 425ºF and continue to bake until latkes are a deep golden colour, about 10 minutes more.

6. Serve latkes fresh from the oven or room temperature with applesauce or sour cream.

See more: Hanukkah, Potatoes, Eggs/Dairy, Snack



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