You don’t want to skip a Hanukkah favorite, but you’re probably fine with not having to deal with the mess that comes with frying latkes on the stovetop. Baked on sheet pans, these potato pancakes have the same crispy, caramelized characteristic you know and love, but with a much easier cleanup. Plus, they’re made with gluten-free and vegan-friendly ingredients so they’re a great option for family gatherings and holiday get-togethers.
Oven-Baked Latkes
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 24
Calories 40.15 kcal
Ingredients
- 1 Tbsp. white chia seeds
- 3 Tbsp. water
- 1 Russet potato peeled
- 1 onion peeled
- 1/2 tsp. salt
- 1/4 tsp. ground pepper
- Pinch cayenne pepper
- 1/2 cup cassava flour
- 1/4 cup avocado oil or coconut oil or coconut oil
- 2 tsp. fresh dill or parsley chopped
Instructions
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Preheat oven to 450 degrees F. Brush two sheet pans with oil; set aside.
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In small bowl, mix together chia seeds and water; set aside.
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Coarsely grate potato. Using cheesecloth, squeeze out excess liquid. Transfer potato to mixing bowl.
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Peel and grate onion; mix into grated potato.
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Stir in chia seed mixture, salt, pepper, cayenne and cassava flour. Add chopped fresh herbs.
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On sheet pans, arrange golf ball-sized mounds of mixture. Using a spatula, flatten mounds.
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Brush tops of potato pancakes with oil. Bake 15 to 20 minutes, until bottoms are brown and crispy.
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Flip pancakes; brush lightly with oil. Continue cooking 10 to 15 minutes, until browned and crispy.
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Remove pancakes from pan. Serve hot.
Recipe Notes
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Nutrition Facts
Oven-Baked Latkes
Amount Per Serving (1 serving)
Calories 40.15
Calories from Fat 22
% Daily Value*
Fat 2.44g4%
Saturated Fat 0.28g1%
Sodium 49.38mg2%
Potassium 45.74mg1%
Carbohydrates 4.31g1%
Fiber 0.42g2%
Sugar 0.34g0%
Protein 0.4g1%
Vitamin C 0.97mg1%
Calcium 9.11mg1%
Iron 0.26mg1%
* Percent Daily Values are based on a 2000 calorie diet.