Making this your best Hanukkah dish starts with choosing the right ingredients, such as the potatoes (russets are tops for their high starch and low moisture content). We've also found that a small amount of baking powder makes them lighter and airier than using eggs alone. Finishing these baked latkes in the oven ensures they come out hot and crispy.

Adam Dolge
Source: EatingWell Magazine, December 2019


Recipe Summary

30 mins
45 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400 degrees F.

  • Whisk eggs, onion, baking powder, pepper and 1/4 teaspoon salt in a large bowl.

  • Shred potatoes on a box grater set over a clean kitchen towel. Wrap the potatoes in the towel and squeeze out the liquid until they are very dry. Stir potatoes into the egg mixture to combine. Add flour and gently stir to combine.

  • Heat 2 tablespoons oil in a large skillet, preferably cast-iron, over medium-high heat. Make 4 latkes at a time, using about 1/4 cup of batter for each and pressing down with the back of a spatula to form thin, uniform patties. Cook, turning once, until golden brown, 2 to 3 minutes per side. Transfer to a baking sheet. Make 2 more batches with the remaining batter, adding 1 tablespoon of the oil to the pan for each batch.

  • Bake the latkes until heated through, about 10 minutes. Sprinkle with the remaining 1/4 teaspoon salt. Top with chives, if desired.

Nutrition Facts

266 calories; protein 7.5g 15% DV; carbohydrates 34.6g 11% DV; exchange other carbs 2.5; dietary fiber 3g 12% DV; sugars 1.8g; fat 11.6g 18% DV; saturated fat 1.7g 9% DV; cholesterol 93mg 31% DV; vitamin a iu 138.4IU 3% DV; vitamin c 10mg 17% DV; folate 36.5mcg 9% DV; calcium 106.8mg 11% DV; iron 2.8mg 16% DV; magnesium 40.4mg 14% DV; potassium 704.7mg 20% DV; sodium 359.5mg 14% DV.