Recipe for Oven-Crisped Potato Latkes

Posted November 9, 2007 2:51 p.m. EST
Updated November 13, 2007 1:16 a.m. EST

This recipe for traditional potato latkes uses a non-traditional cooking technique - substituting the oven for oil. Crisping the latkes in the oven instead of a pot of oil cuts the fat significantly.

Using a food processor (rather than a box grater) to shred the potatoes and onions speeds up this recipe.



Start to finish: 1 hour 20 minutes (50 minutes active)

Makes 12 latkes

1 1/2 pounds russet potatoes, scrubbed and shredded (about 2 potatoes)

1 medium white onion, shredded

2 medium shallots, minced (about 1/4 cup)

1 teaspoon salt

1 large egg, lightly beaten

2 pieces whole-wheat matzo (6-by-6-inches), broken into pieces

1/2 teaspoon white pepper

3 tablespoons peanut oil or extra-virgin olive oil, divided

In a medium bow, toss together the shredded potato, onion, shallots and salt. Transfer the mixture to a mesh strainer set over a large bowl. Let drain for about 15 minutes.

Squeeze the potato mixture, a handful at a time, over the bowl to release excess moisture (don't oversqueeze, as some moisture should remain). Transfer the squeezed potato to another large bowl.

Carefully pour off the liquid in the first bowl, leaving behind the pasty white sediment (potato starch). Add the starch to the potato mixture, then stir in the egg.

Put the matzo in a zip-close plastic bag and use a rolling pin to crush into coarse crumbs. Sprinkle the crumbs and pepper over the potato mixture and toss to combine. Cover and refrigerate until the matzo is soft, 20 to 30 minutes.

Preheat oven to 425 F. Coat a baking sheet with cooking spray.

In a large skillet over medium-high, heat 1 tablespoon of the oil.

Stir the potato mixture. Scoop 1/4 cup of the potato mixture into the pan, pressing with the back of a spatula to flatted into a 3 1/2-inch cake. Repeat to cook a total of four latkes at a time.

Cook until crispy and golden, about 1 1/2 to 3 minutes per side. Transfer the latkes to the prepared baking sheet. Repeat with remaining ingredients, adding 1 tablespoon of oil each batch, until all latkes have been fried. Reduce the heat as needed to prevent scorching the oil.

Once all the latkes are on the baking sheet, bake until heated through, about 10 minutes.

Nutrition information per latke: 108 calories; 4 g fat (1 g saturated, 2 g monounsaturated); 18 mg cholesterol; 16 g carbohydrate; 3 g protein; 2 g fiber; 204 mg sodium.

(Recipe from, the Web site for EatingWell magazine)