You wouldn’t believe it, but these Hanukkah latkes are oven-baked and absolutely delicious. You’ll avoid the smell of oil, the clean-up of oil, and the less-than-healthy benefits of oil—which leaves you with all the goodness of crispy golden potato pancakes and a side of applesauce. Happy holidays!
Makes 36 silver-dollar-sized latkes
5 russet potatoes, peeled and shredded
1 yellow onion, peeled and shredded
1 teaspoon olive oil
2 large egg
Pinch black pepper
1 1/2 teaspoons salt
Non-stick cooking spray
1. Preheat your oven to 400 degrees. Meanwhile, add potatoes and onion to a large bowl lined with a dishcloth. Wrap up cloth and wring out liquid from the potato and onion. Transfer potatoes and onion back to bowl, and discard dishcloth.
2. Mix in olive oil, eggs, salt and pepper.
3. Spray cupcake baking pans well with the oil. Use a tablespoon to distribute the mixture and press/flatten into each cup. Spray tops with oil.
4. Bake in the oven for about 30-40 minutes, flipping halfway through. If the tops aren’t browning enough, turn the oven on broil for a few minutes until crispy. Serve with sour cream and applesauce.
Adapted from No Way That’s Healthy