These delicious baked latkes are crispy on the outside and tender on the inside. Baking is so much easier than frying!
PREPARATION TIME:
Prep Time:20 minutes
Cook Time:30 minutes
Total Time:50 minutes
Ingredients
- Avocado oil spray
- 1 pound Yukon Gold potatoes – peeled, or Russet potatoes
- 1 small onion – (2.5 ounces)
- 1 large egg
- ½ teaspoon sea salt
- ⅛ teaspoon black pepper
- ¼ teaspoon garlic powder
- 1 tablespoon coconut flour
Instructions:
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Preheat the oven to 450°F. Line a rimmed baking sheet with parchment paper marked as safe for high-heat baking or nonstick foil. Spray the parchment paper or foil with oil.
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Grate the potatoes using your food processor’s grating attachment. Transfer them to a colander.
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Wipe the food processor clean with a paper towel and use the food processor’s standard blade to chop the onion.
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Add the chopped onion to the colander. Mix the potatoes and onions. Press on them firmly and repeatedly with your hands to remove as much liquid as possible.
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Transfer the potato/onion mixture to a large bowl.
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In a small bowl, beat the egg with salt, pepper, and garlic powder.
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Add the egg mixture to the potato/onion mixture and stir, then add the flour and stir to combine.
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Drop spoonfuls of the mixture onto the prepared baking sheet, forming 12 very thin pancakes. Press with your hands to flatten the patties as much as possible while keeping their shape. Generously spray the latkes with oil.
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Bake the latkes for 15 minutes, until crisp and deep golden brown on the bottom. Remove the pan from the oven, flip the latkes, spray them again with oil, and bake them for 10-15 more minutes, until crisp and deep golden brown on the second side.
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Serve immediately with a dollop of sour cream.
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Notes:
- You can replace the coconut flour with 2 tablespoons of all-purpose flour if you’re OK with gluten. The nutrition info will change.
- Note that the recipe calls for parchment paper. In the past, I used foil, and while the latkes brown more uniformly when baked on foil, they also tend to stick. If you use parchment paper, look for one that says you can use it for high-heat baking. Another option is to use nonstick foil.
- You can keep the leftovers in the fridge, in an airtight container, for up to 4 days. Reheat them in a 250°F oven. They won’t be as good as fresh, but they’ll be very close.
- This is not a low-carb recipe.
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Nutrition per Serving:
Serving: 3 latkes | Calories: 199 kcal | Carbohydrates: 20 g | Protein: 4 g | Fat: 11 g | Saturated Fat: 2 g | Sodium: 330 mg | Fiber: 4 g | Sugar: 3 g
