These are make ahead latkes because they cook twice; once in the oven and then finished in the pan
Prep Time 20 minutesminutes
Cook Time 20 minutesminutes
Servings 6servings
Ingredients
4large potatoes (2 pounds)we’re using yellow
2eggslightly beaten
1tbspbaking powder
1/2tspchicken bouillon powderwe like Go Bio cubes
3/4cupflourwe use gluten free flour to make these gluten free
3/4tsponion powder
1/2tspgarlic powder
Salt and pepper
Grapeseed oiloptional: add in some chicken fat too if desired to fry these
Instructions
Peel the potatoes and pop into a bowl of cold water until ready to grate. Grate. Drain well, squeeze out moisture (cheesecloth helps with this) and return to bowl. Add eggs and mix thoroughly.
In another bowl, combine all the dry ingredients and add to the wet mixture, mixing well.
Grease 12 muffin top tins (or large muffin tin) with oil and fill them with the potato mixture using a 1/4 cup measure. Bake in 475 degree oven for 12 to 14 minutes or until golden brown. Don’t worry if the top isn’t brown, the final pan frying will take care of that. The recipe can be made in advance to this point and stored or frozen for later.
To serve, pan fry the latkes briefly in oil until brown. Serve hot with sour cream or apple sauce.
Notes
If using a food processor, put some water into the bowl to help prevent the potatoes from oxidizing and turning brown or add some lemon to the potatoes after squeezing out the water.