Baked Latkes

Provided by: Slashfood

1 hr total 30 mins prep

Servings

Ingredients

• 1 lb. russet potatoes (or Yukon Gold)
• 1 small, sweet onion
• 1 large egg
• 1 tsp baking powder
• 1 tsp salt
• 3 tbsp all-purpose flour

Directions

• Preheat oven to 425F. Wash and dry potatoes and remove the dry, outer skin from the onion (there is no need to peel the potatoes). Grate, preferable using a fairly large/coarse grater, potatoes and onion. Place mixture in a colander or sieve and press down firmly with a paper towel to remove some of the excess moisture. Stir potato mixture and repeat.
• Transfer potato mixture to a large bowl and stir in the egg. In a small bowl, mix together the baking powder, salt and flour, then stir that in as well.
• Drop latke mixture in 2-3 tbsp measures, forming 2-3 inch pancakes that are about 1/4 inch thick (sightly thicker is ok), on a lightly oiled baking sheet. Bake for 15-20 minutes, then turn the pancakes over, and bake for an additional 10 minutes. Latkes should be deep gold on both sides when done, so add a minute or two to the baking time, if necessary.