You know the problem—the latkas on top are hot, and on the bottom of the pile not-so-hot and soggy. The solution: bake the latkas! Not only do you use less oil and not have to worry about hot oil splattering the kids, but everyone’s latka is done at the same time! Depending on size, anywhere from 9-12 latkas will fit on a traditional cookie sheet, so use 1 or 2 sheets depending upon the # of guests.

Makes 14-18

  • * Ingredients 2 pounds Yukon Gold potatoes
  • * 1/2 onion, grated
  • * 4 eggs, lightly beaten
  • * 1/4 cup matzoh meal (corn meal works too)
  • * 3 tbsp Stonehouse extra virgin olive oil
  • * 1 tbsp kosher or sea salt
  1. Preheat oven to 350.
  2. Grate the potatoes with skin on or off as desired—I like the skins—and put them in a colander. Dip the colander into a bowl of cold water to rinse off the excess starch—this will help the latkas crisp up nicely. Shake and press excess water out, then dump into a clean kitchen towel and pat dry. Drop the potatoes into a clean, dry bowl and mix in the eggs, matzoh meal, extra virgin olive oil, and salt.
  3. When the oven is ready, drop a few drops of olive oil onto the baking sheet(s) and spread it around with your hand. You want just enough to coat the sheet, no extra. Scoop golf ball-sized mounds of potato mix onto your hand, press flat, and lay on baking sheet.
  4. Bake 10 minutes, flip latkes over, and bake five minutes more. You want the first bake to be the crispy one so cook to desired crispiness on the first round; the second is just to cook thru. Have everything ready to go on the table for when your latkas are done. Plate and serve; voila, everyone has a hot one!