Hanukkah is such a wonderful holiday! A celebration of miracles. A time to light up the dark winter nights with beautiful candles, blessings and songs. And what could be better than a holiday that encourages the eating of delicious fatty fried foods? Potato latkes are a traditional food served on Hanukkah (alongside applesauce and sour cream), and though they are typically deep-fried, the idea of standing over a frying pan with oil splattering everywhere just doesn’t appeal to me. Oven-frying them gives you a very tasty result with less grease and less mess. Adapted and gluten-free-ified from this food.com recipe. One batch makes about 18 latkes. Happy Hanukkah!
- 6 medium sized potatoes (or 4 large russet potatoes)
- 1/2 of a sweet onion
- 2 eggs
- 1/4 cup gluten-free flour
- 1/2 tsp baking powder
- 2 Tbsp Earth Balance buttery spread, melted
- 1/4 tsp sea salt
- 1/8 tsp fresh ground black pepper
- 2 Tbsp extra virgin olive oil
- baking spray
Preheat your oven to a searing 450F. Wash and trim your potatoes (no need to peel them unless you feel like it), and grate them (ideally with the help of a food processor). Same for the onion. Add to a large mixing bowl, squeezing out as much of the excess liquid as you can (potatoes give off a LOT of water when grated -see below!).
Then crack in your two eggs, and add the flour, baking powder, melted Earth Balance, salt and pepper and give it a good mix.
Grease the heck out of two baking sheets by first spraying them with the baking spray, and then drizzling on a Tbsp of olive oil onto each. Now, drop handfuls of potato batter onto the baking sheet and flatten into little pancakes.
Bake (preferably on the bottom rack of the oven) for about 10 minutes, until the edges are turning brown. Then take the whole tray out of the oven and use a metal spatula to carefully flip each one over. Cook for another 10 min.
Serve with applesauce (if you’re feeling motivated, you can make your own! see my recipe here) and sour cream, yum yum yum! Happy Hanukkah!