This recipe was originally published in 2017.
What’s a Hanukkah celebration without latkes? These mini-latkes are baked, which means you don’t have to stand in front of a hot stove. Infused with Thanksgiving flavors like sweet potato, pumpkin and sage, they are surprisingly crisp when freshly baked. (They reheat nicely but they won’t be quite as crisp.) Top them with chopped fresh sage. This recipe can be made with egg replacement; see instructions below.
For Egg-Free Latkes, omit 2 eggs. Combine 2 tablespoons flax meal or ground chia seeds with 6 tablespoons warm unsweetened applesauce. Let sit 5 minutes to thicken. Add mixture to replace 2 eggs in step 3.
TIP: To bake latkes and serve them later, remove them from the oven 5 minutes earlier than instructed (before they fully brown). Let them cool and then wrap them in foil in a single layer or between layers of parchment paper. Refrigerate until ready to reheat and serve. To reheat, preheat oven to 350°F. Place latkes on a baking sheet lined with parchment paper. Brush each latke on both sides with oil. Place in preheated oven and bake 10 to 15 minutes or until golden brown.
Lisa Stander-Horel is author of Nosh on This: Gluten-Free Baking from a Jewish-American Kitchen.Yields 24 latkes
- 1 large (1½ pounds) sweet potato
- 2 extra-large eggs
- ¼ cup pure pumpkin puree
- 2 tablespoons olive oil
- 2 tablespoons gluten-free all- purpose flour blend, of choice
- 2 teaspoons baking powder
- ½-1 teaspoon kosher salt, to taste
- Freshly ground black pepper, to taste
- 2 tablespoons fresh sage, roughly chopped, more for garnish
- 1 stalk green onion, roughly chopped
1Preheat oven to 400°F. Line 2 baking sheets with parchment paper. Grease parchment with 1 teaspoon high-heat vegetable oil, like sunflower oil. (Since oven is very hot, be sure to use oil labeled “high heat.”)
2Using a box grater or a food processor, grate the sweet potato. Wring grated sweet potato in a clean dish towel to remove excess moisture and place in a large bowl.
3In a small bowl, whisk together eggs, pumpkin puree, olive oil, flour blend, baking powder, salt and pepper. Add to grated sweet potato and mix until blended. Stir in sage and chopped green onion.
4Scoop mixture (in 2 tablespoon amounts) and place onto prepared baking sheets, 10 to 12 scoops to a sheet. Flatten latkes slightly with wet fingers.
5Place in preheated oven and bake 5 minutes. Then reduce oven temperature to 375°F. Bake 15 minutes more. Flip latkes over and rotate baking sheets in the oven and bake 15 minutes more or until both sides are lightly browned and latkes are puffy. Let cool on the pans for a few minutes. Serve warm.