By Joan Nathan
- Total Time
- 1 hour 15 minutes, plus 2 hours to overnight in the refrigerator
- Rating
- 4(136)
- Notes
- Read community notes
Latkes from grated potatoes are traditional and crispy. But I like this baked potato version because the flavor of the potatoes shines through, punched up with the pronounced seasoning of dill and parsley.
Featured in: On Hanukkah, the Latke Road Less Traveled
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Ingredients
Yield:10 latkes
- 3large baking potatoes (2 to 2½ pounds)
- 1cup minced shallots
- ½cup coconut or vegetable oil
- ¼cup freshly chopped dill
- ¼cup freshly chopped parsley
- 1large egg
- 1teaspoon salt, or to taste
- Ground black pepper to taste
- 1cup panko bread crumbs, more as needed
Ingredient Substitution Guide
Nutritional analysis per serving (10 servings)
201 calories; 12 grams fat; 1 gram saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 21 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 3 grams protein; 255 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Heat oven to 400 degrees, pierce potatoes with a fork and place directly on rack. Bake for 1 hour or until a knife easily pierces potatoes. Meanwhile, sauté shallots in 1 tablespoon or so of coconut oil until tender. Add dill and parsley and set aside.
Step
2
Peel potatoes, cut in several pieces and put in a medium bowl; use a potato masher or ricer to break them up. Mix in egg, shallots and herbs, and season with salt and pepper to taste. Refrigerate for 2 hours or up to overnight.
Step
3
Taking about ½ cup of filling at a time, form 10 patties about ¼-inch thick and 3 inches in diameter. Pour bread crumbs into a wide bowl or plate, and coat the latkes in the crumbs on both sides.
Step
4
Heat a nonstick frying pan and add a thin film of oil, about ⅛-inch deep. When hot, slide in pancakes and cook over medium heat for about 3 to 5 minutes on one side, pressing down to gently flatten. Flip latkes and cook for 3 to 5 more minutes, or until crisp and deeply golden. You can make them in advance, placing parchment paper between each layer of patties and reheating in a 350-degree oven for about 10 minutes or until heated through.
Ratings
4
out of 5
136
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Private Notes
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Cooking Notes
David Look
From Joan: Crisco is a the first totally vegetable shortening, developed by chemists at Proctor & Gamble who wanted a shortening to look like lard (white) but made out of a vegetable-base. It is and was used for frying and baking. When Crisco was introduced in June, 1911, Procter & Gamble advertised that the Jewish public had waited four thousand years for this product. Today, Crisco advertises another white substance, coconut oil, that is also white, solid, and now organic.
Nori
Applesauce (I make my own without peeling, adding cinnamon, fresh grated nutmeg, sugar depending on the sweetness of the apples).
Sour cream
Nadine
Crisco brand is out with organic coconut oil.
It is packaged in a squat 27oz plastic "bottle".
Linda
Although we always bake them, the mashed potato latke (mashed potatoes, egg, sauteed onions, etc.) is a staple in our family. My mother-in-law called them "bilkies". (Anyone know the derivation of that?) But this year I'll fry them to add the all-important oil to the equation.
marmar
Hi, would someone please enlighten me about Crisco? Thanks!
Annabella
Try adding some flour if you are worried s out your latkes falling apart. I could tell from the recipe that they need some flour to hang them together.
B Street Traveler
I would make much less than1/2 cup size latkes to ensure thin and crispy outsides which make the latke delish.Also, I tried leeks and green onions which work great plus I added about 1/4 cup more dill/parsley to the potato mix before rolling in bread crumbs and it made a huge difference.
Minouchka
Easy and delicious. For lighter version I, too, baked them, and are just as great! Served with the "Onion Brisket" on this site. YUM!
Sue
I enjoyed the flavor of this. I read previous notes that described the latkes falling apart so I added another egg. That worked out pretty well with just a little breakage when I removed one or two from the pan. I also used the coconut oil because I had it on hand but it didn't really make a difference in taste. I served them with unsweetened applesauce. I wish I also had some sour cream!
David
I made the basic mixture yesterday and fried them tonight for dinner. I liked the use of onion and dill, but my version, at least, would haver benefited from an extra egg. The latkes fell apart.
Jessica
Mine fell apart too - basically disintegrated in the pan. No idea why; I followed directions accurately. They tasted great but next time I'll go back to grating.
Hunter
I have been using Ms. Nathan's crispy latkes recipe from Jewish Cooking in America for close to 15 years so I was excited to try this alternative. I am definitely going back to the original; these are certainly less time consuming but no comparison in taste and texture to the originals in my opinion.
Mark
Although these came out a little lighter and less oily than traditional latkes, I guess I'm still a slave to tradition. The shallots don't provide as much punch as onions fried with the potato shreds. And the mashed potato latkes need to be handled carefully after cooking or else they fall apart. BTW, I used plain old canola oil, and think it worked fine.
Paul
I found them a little bland. Nice and crunchy with the breading and light with the baked potato filling. Needs something to take it up a little however.
Mike
After baking the potatoes, then peel them? Can the lakes be made with skin on potatoes? What sauce is on the side in the photo? Sour cream and?
David Look
Joan says to peel the potatoes; applesauce is on the side.
Tessa
For a vegan latke, what can you use to bind the potatoes in place of the egg? The usual go-to is flaxseed meal mixed with water, but I'm not sure that would work for latkes. Any suggestions?
Jennifer
I was just about to ask the same thing!
Kramer
When I make regular Latkes, I just add organic safflower oil to the potatoes. Just enough to hold everything together. They come out wonderful.
Nadine
Crisco brand is out with organic coconut oil.
It is packaged in a squat 27oz plastic "bottle".
marmar
Hi, would someone please enlighten me about Crisco? Thanks!
David Look
From Joan: Crisco is a the first totally vegetable shortening, developed by chemists at Proctor & Gamble who wanted a shortening to look like lard (white) but made out of a vegetable-base. It is and was used for frying and baking. When Crisco was introduced in June, 1911, Procter & Gamble advertised that the Jewish public had waited four thousand years for this product. Today, Crisco advertises another white substance, coconut oil, that is also white, solid, and now organic.
Jim
I see a couple of sauces on the side. Having never had a Latke (oh, the horror) I have no idea what might be complementary with it.
Nori
Applesauce (I make my own without peeling, adding cinnamon, fresh grated nutmeg, sugar depending on the sweetness of the apples).
Sour cream
Linda
Although we always bake them, the mashed potato latke (mashed potatoes, egg, sauteed onions, etc.) is a staple in our family. My mother-in-law called them "bilkies". (Anyone know the derivation of that?) But this year I'll fry them to add the all-important oil to the equation.
Rip Rap Ralls
Properly called "bulkas", they are usually sweet yeast buns or loaves popular in eastern Europe. Sometimes savory too in certain Jewish traditions. Ess git.
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