I love latkes and so does my family. I confess my husband has really taken on the job of making them. I bought him two electric fry pans and he makes them outside. I just can’t take the oil lingering in the air for days after.

However, I came up with a baked recipe that we can make in side. They come together easily and I like that you have a creamy inside and crispy outside. They are designed to be baked in the oven. Because they are baked, they don’t brown as well. You can put them under the broiler for a minute or two. Just be sure to watch them so they don’t burn.

This recipe is for a 450° standard oven. However, a convection over, air fryer or even a toaster oven will work. Just drop the temp down to 325° and cook for about 15 minutes total. Don’t forget the sour cream and apple sauce!

Oven fried Latkes.
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Oven-Fried Latkes (potato pancakes)

All the flavor with a lot less oil. I love that these are creamy o the inside and crispy on the outside.
Course: Beginnings, Everything Else
Cuisine: Jewish
Keyword: hanukkah, latkes, potato pancakes
Servings: 24 latkes


  • Food processor with shredder attachment and blade.


  • 1-1/2 Pounds Russet Potatoes, peeled
  • 1/2 Pound Yukon Gold Potatoes, do not peel
  • 1 Medium Sweet Yellow Onion
  • 1 Lg. Clove Garlic
  • 1/2 Lemon
  • 1 Tbs. Olive Oil plus 1/4 Cup
  • 2 Lg. Eggs
  • 1 tsp. Baking Powder
  • Salt & Pepper


  • Preheat oven to 450°.
    Preheat two baking sheets, in oven.
    If potatoes need to be cut to fit in processor, cut length wise.
    You can use a box grater if you prefer.
  • Start shredding potatoes and alternate with onion. The acid from the onion will help prevent discoloration. Shred garlic here too.
  • Set a colander over a large bowl and transfer potato onion mixture to colander.
    Press as much moisture as you can out of mixture.
    Reserve pasty potato starch at bottom of bowl.
    Into the dry potato mixture squeeze the lemon juice of lemon half and toss to coat.
  • Transfer half of the potato onion mixture to a food processor (or hi powered blender) and puree until smooth and creamy. Put back in to bowl with other half of potato shreds,
    Stir in 1 Tbs, Olive Oil, 2 eggs, baking powder and salt & pepper.
    Be generous with salt. Pepper is to your family preference.
    Add in at least 1 Tbs. of the reserved potato starch.
    Make sure everything is well incorporated.
  • Carefully, with oven mitts, remove preheated baking sheets from oven. Spray pan with olive oil baking spray.
    Using an ice cream scoop, measure out latkes, about 1-1/2" apart. About 12 on each pan.
    Use a spatula to flatten each pancake and then rush with a little olive oil.
  • Bake at 450° for 10 minutes.
    Carefully turn latkes over and return to oven to bake for another 8-10 minutes.
    Baking times may vary. These latkes typically do not get as brown as fried latkes. You can place under a broiler for a minute or two to brown up. Be careful they don’t burn.
  • Serve on a beautiful platter with sour cream and applesauce.

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