Oven-Baked Potato Pancakes
These potato pancakes are easily baked in the oven and offer a healthier version of a traditional Hanukkah recipe.
- Yield
- 12 Servings
- Serving size
- 1 latke, 1/12 of recipe (76g)
- Rating
- 4.00 of 5 (9 ratings)
Food groups
- Vegetables: 1/2 cups
Ingredients
- 2 tablespoons olive oil (or cooking oil of your choice)
- 3 tablespoons whole wheat flour (or all-purpose flour)
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 2 large russet potatoes (or Yukon Gold potatoes)
- 1 onion, small peeled
- 1 large egg
- applesauce and yogurt (plain low-fat or Greek) (optional)
Directions
- Wash hands with soap and water.
- Preheat the oven to 425 °F. Lightly oil the baking sheets by spreading the oil around with your clean hand or a paper towel.
- Mix the flour, baking powder, and salt in a small bowl.
- Use the large holes on your grater to grate the potato, then grate the onion too.
- Put the potato and onion mixture in the colander inside the sink.
- Using a paper towel, press the potato mixture down to squeeze out and blot up some of the extra moisture.
- Stir it and blot again.
- Put the potato mixture in the large bowl, add the egg, and stir well.
- Add the flour mixture and stir it very well.
- Use a spoon or your fingers to pluck a clump of the potato mixture from the bowl and spread it into a round, flat nest on the oiled baking sheet: it should make a circle that's about 3 inches wide and 1/4 inch thick.
- Repeat to fill the sheet. (You don't need to leave space between them.) Bake until the bottoms are deeply golden, 15 to 20 minutes, then turn the pancakes over and put them back in the over for 10 more minutes.
- Serve the latkes with applesauce and yogurt (optional).
Nutrition per serving
| Nutrient | Amount |
|---|---|
| Total Calories | 85.02 |
| Total Fat | 2.87 g |
| Saturated Fat | 0.52 g |
| Monounsaturated Fat | 2 g |
| Polyunsaturated Fat | 0 g |
| Linoleic Acid | 0 g |
| α-Linolenic Acid | 0 g |
| Omega 3 - EPA | 0 g |
| Omega 3 - DHA | 0 g |
| Cholesterol | 17.13 mg |
| Carbohydrates | 13.16 g |
| Dietary Fiber | 1.51 g |
| Total Sugars | 1.13 g |
| Added Sugars included | 0 g |
| Protein | 2.15 g |
| Calcium | 36 mg |
| Potassium | 297 mg |
| Sodium | 199.29 mg |
| Copper | 0 mg |
| Iron | 1 mg |
| Magnesium | 18 mg |
| Phosphorus | 61 mg |
| Selenium | 3 mg |
| Zinc | 0 mg |
| Vitamin A | 8 mcg |
| Vitamin B6 | 0.2 mg |
| Vitamin B12 | 0 mcg |
| Vitamin C | 6 mg |
| Vitamin D | 0 mcg |
| Vitamin E | 1 mg |
| Vitamin K | 2 mcg |
| Folate | 20 mcg |
| Thiamin | 0.1 mg |
| Riboflavin | 0.1 mg |
| Niacin | 1 mg |
| Choline | 23 mg |
Notes
These Hanukkah favorites are traditionally fried in oil to celebrate the oil of the eight nights of lights (like a menorah, which is a special Hanukkah candle holder, does). Our potato pancakes are actually oven-baked, which makes them easier, crunchier, and healthier.
Recipes you may also like
- Light as a Feather Whole Wheat Pancakes
- Hot Cornmeal Cereal
- Homemade Bagles
- Spinach Potato Pancakes
- Feather Rolls
- Sarah’s Green Bean Casserole
- Baked Tortilla Chips
- Cabbage Roll Casserole
Source
Recipe by: ChopChop Family
Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/oven-baked-potato-pancakes. Federal works are public domain in the United States.