Name: Sheet Pan Latkes
Prep time: 15 min
Cook time: 12 min
Total time: 30 min
Ingredients: ¼ cup extra virgin olive oil; 2 medium russet potatoes (about 1 pound total), 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

Sheet Pan Latkes

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 Latkes

Prep Time 15

Cook Time 12

Total Time 30

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Servings

Equipment

1 Half sheet pan

Ingredients

¼ cup extra virgin olive oil
2 medium russet potatoes (about 1 pound total), 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

Instructions

Preheat oven to 400 ℉. Pour ¼ cup evoo in a half sheet pan (or a sheet pan that fits in your oven). Place pan in oven for ten minutes until evoo is hot.
In a medium bowl, combine grated potatoes, onions, egg, flour, salt and pepper. Mix well.
Remove hot pan from oven and scoop out ⅛ cup batter onto baking pan to make about 8 latkes.
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.