Sheet Pan Latkes

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This neater, cleaner way to fry is also easier and healthier then traditional pan frying, yet achieves an incredible crunchy, toasty exterior.  No more standing over a stove, great for large batch frying.  

Use this same method to make Moroccan Cigars or Chicken Shnitzel. 

Sheet Pan Frying Oven Fried Latkes
  • Duration
  • Cook Time
  • Prep Time
  • 4Servings


  • ¼ cup extra virgin olive oil, such as Colavita
  • 2 (1-lb.) medium russet potatoes, grated and squeezed dry
  • 1 small onion, grated
  • 1 large egg, beaten
  • 1 tablespoon all-purpose flour
  • 1 teaspoon kosher salt
  • ¼ teaspoon freshly cracked black pepper


  1. Preheat oven to 400 ℉.  Pour ¼ cup evoo in a 15x10x1 baking pan. Place pan in oven for ten minutes until evoo is hot.
  2. In a medium bowl, combine grated potatoes, onions, egg, flour, salt and pepper. Mix well.
  3. Remove hot pan from oven and scoop out ⅛ cup batter onto baking pan to make about 8 latkes.
  4. Place in oven and “fry” for 6 minutes or until edges are golden brown. Remove pan from oven, use a spatula to flip the latkes and cook an additional 4-6 minutes. Serve hot.