Baked Potato Latkes – Gluten-Free, Oil-Free Vegan Recipe (2024)

FAQs

What is the significance of the oil used to cook the latkes or potato pancakes? ›

These potato pancakes (called latkes) are meant to symbolize the miracle of Hanukkah, when the oil of the menorah in the ransacked Second Temple of Jerusalem was able to stay aflame for eight days even though there was only enough oil for one day. The symbolism comes in the form of the oil in which latkes are fried.

Potato pancakes have a creamy, almost mashed-potato-like center, with a thin, golden, crisp exterior. Latkes, on the other hand, should have a deeply browned crust, with wispy, lacy edges. Latkes also aren't hash browns.

Vegetable oil or canola oil is usually best, because of its high smoking point. Latkes were traditionally made with schmaltz, or chicken fat, so if you have access to it, you should certainly add it in, because it does contribute to the flavor.

The best oil to cook latkes in is one with a high smoke point, like avocado, canola, peanut or sunflower oil, which all have a smoke point of 400°F or higher. Because latkes can take a while to cook, this ensures that your latke can have a nice crispy and golden exterior without getting burnt.

Crispy, fried, slightly oniony potato pancakes with decadent (that's a euphemism for fattening) toppings. Why latkes? The simple answer is that they're meant to remind Jews of the miracle of the oil associated with Hanukkah.

As the potato became popular in eastern Europe, it was quickly adopted to the point that today, latke is almost synonymous with potatoes. The latke is traditionally prepared during the Hanukkah holiday to commemorate the miracle of the oil in the Jewish Temple in Jerusalem lasting eight days.

Tradition says so. Latkes are usually served at dinnertime along with a meaty main, like brisket. Mixing milk and meat at the same meal is a no-no for those who keep kosher, so sour cream would be out as a latke condiment leaving the underdog apple sauce victorious.

The potato pancake is much simpler, with nothing but raw grated potatoes, egg, and all-purpose flour. The latke, on the other hand, adds baking powder, matzo meal, and even a splash of milk, according to Cooktoria. Surprisingly, the potato pancake has a longer preparation time due to the simplicity of its batter.

Russet potatoes: Russet potatoes, or baking potatoes, are high in starch and have a dry, mealy texture. This type of potato is best for latkes because the dryness of the potato is partially responsible for that desirable, crispy texture. Yellow onion: Yellow onion adds a savory flavor to the latkes.

You can swap the vegetable oil for an equal measure of safflower or canola oil with zero difference in flavor. But baked items don't require fats with a high smoke point, so feel free to try a more flavorful oil like olive or coconut.

Can you grate potatoes ahead of time for latkes? ›

Or, you can grate the potatoes hours ahead and store them submerged in water in the refrigerator. Drain them well and make the batter up to two hours ahead.

Creating a light, crisp texture, peanut oil comes in second place for most chefs only out of an abundance of caution for those with nut allergies. As Raileanu explained, “peanut oil is the hippest oil to fry anything these days. It does make for a perfect texture on the latke, especially if you are deep frying.”

Avocado Oil

This pale green oil is rich in monounsaturated fats, which can lower heart disease and stroke risks. Research also suggests avocado oil has an anti-inflammatory effect, reducing CRP. It's also a good source of the antioxidant vitamin E.

Deep-frying food takes a while, and when this oil is exposed to high heat for a prolonged amount of time, it loses its avocado flavor, and all the benefits of its high vitamin E content are also lost.

Use oil that is neutral in flavor and won't burn or breakdown easily at high heat, like grapeseed or canola. Then add the oil and allow it to heat up to the point at which is “shimmers” and thins out.

Using extra virgin olive oil in place of the melted butter in this recipe adds moisture in addition to flavor, resulting in a light and fluffy pancake that's perfectly tender and moist, not dry or doughy in the least.

Pancakes are usually made with butter, cream, or canola/vegetable oil. The oils provide an important fat to help the batter brown nicely in the pan.

To stop pancakes from sticking, make sure you properly grease your pan – use either butter or oil and spread it evenly with some kitchen roll or your spatula. You can grease your pan between pancakes if you're having problems but with a high-quality pan you really shouldn't need to.

"This also allows the pancakes to get an even color and cook all the way through without burning." The key is to use an oil with a neutral flavor, like vegetable oil, and use it sparingly, so the pancakes maintain a nice texture and aren't too hard on either side.