Potatoes | Citiclean BlogLatkes are delicious potato pancakes that are enjoyed world wide during Chanukah, with a side of applesauce or sour cream. These tasty little treats are heavily fried in oil as a way to celebrate the miracle of Chanukah, a small amount of oil lasting for an entire eight days. While a little bit of oil burning for eight days certainly is a miracle, eating deep fried latkes for a week will leave you feeling less than miraculous. This delicious baked latke recipe is so much lower in fat that you’ll be able to help yourself to as many latkes as you want – how’s that for a miracle!


  • 5 medium Russet or Yukon Gold potatoes
  • 1 large, white onion
  • 1 large egg
  • 1 teaspoon baking powder
  • 3 tablespoons matzoh meal / all purpose flour
  • Salt and pepper to taste

Preheat the oven to 400 degrees and lightly grease two baking sheets.

Roughly grate the potatoes, either by hand or with a food processor but make sure that the potatoes are not too thin or pureed, a good latke has thick pieces of potato. Next, grate or finely chop the onion and add to the potatoes. Set these aside for at least half an hour to let excess moisture drain.

Squeeze the potato and onion mixture to thoroughly drain, and then add the remaining ingredients and mix well.

Drop the mixture onto the baking sheet so that the unbaked latkes are about 3 ½ inches in diameter and about ¼ an inch thick. Bake the latkes for 20 minutes, turn over, and bake for an additional 15 minutes.

Once the latkes are golden brown on each side you can serve them this way, or toss them onto a frying pan just to gently crisp each side.

Serve warm with applesauce and sour cream for a delicious and low fat Chanukah.


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