Sheet-Pan Latkes are a Game Changer
Sheet-pan latkes are a game changer.

Sheet-Pan Latkes are a Game Changer

Frying up a a batch (or 10) of latkes for Chanukah celebrations is rewarding, sure. But it can be exhausting and time consuming. And how about the ineviatable mess of splattered oil and the irresistible urge to wash your hair immediately after you’ve sizzled a few dozen?

We have a better solution: Sheet-Pan Latkes.  This latke recipe is a familiar and simple one; what’s  updated is the cooking method. This will simplify your holiday party strategy, allowing you plenty of time to prepare the toppings and enjoy shmoozing with friends and family.

I recently taught this recipe as part of a LATKE SIZZLE class at Wakeman Town Farm in CT and the participants loved it. Once someone called it a game changer my group of rowdy latke sizzlers all agreed.

Sheet-pan Latkes for Chanukah
Wakeman Town Farm Latke Sizzle, CT

My friend, Caryn, suggested this idea. She raved about how she saves a lot of time by spreading the latke batter on a smokin’ hot oiled cookie sheet, spreading it to the edges to ensure it crisps up nicely. Although ¾ cup of oil sounds like a lot, it’s actually less that you would use if you were frying these as individual latkes.

When you’re sure the sheet-pan latkes are golden and crispy, pull the pan out of the oven and let it rest for 5-10 minutes. Cut the Sheet-Pan Latke into 1-2″ squares and serve with a variety of sweet and savory toppings.

 

Topping ideas:

Dilly Yogurt ( recipe here)

Apple Cranberry Sauce (recipe here)

Pear Chutney

Creme fraiche topped with salmon caviar (roe)

Creme fraiche topped with pear, apple or pumpkin butter

Basil pesto

Apple salsa

Lemon curd

Cream cheese, smoked trout and capers

Applesauce and shredded brisket

Greek yogurt with honey and pomegranate arils

Guacamole

Sour cream with snipped chives

What toppings do you love with your latkes??? Let’s grow this list of ideas!

 

 

14 Comments

  6. Liz, This is a great idea that I am trying here in Puerto Rico. Having a party on Wednesday. Can you make them ahead and freeze? I have a Wolf combi oven which is great for reheating. Thanks, Hag Sameach.

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  7. Just made these… they’re tasty but I think I need to try again. I used 2 baking sheets and made them quite thin. Next time I’ll use one sheet and make them a little thicker… they got so crispy almost hard to cut

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  8. Hi! We did a pre-Hanukkah trial run this week and the recipe is delicious, but I had a few questions:

    1. We had issues with the latke sticking to the pan and not getting crispy on top. We’ll use quick release foil on the pan next time, but what do you suggest for getting the top crispy? Broil them at the end? Is there a particular place where my racks should be in the oven? (I’ve seen recipes that say to put the rack in the middle and cook at 450-degrees).

    2. If I wanted to make these a few hours before guests arrive, what do you suggest for reheating?

    Thank you so much! I’m a latke novice and hate the mess and smell of frying. If I can get these to cook properly, it’s going to change my Hanukkahs from here on out!

    Reply to this comment

  9. Hi, just tried this today – had a bit more than one pound of potatoes (515 grams) and a 10×15” sheet pan. I used 2eggs and a bit less than 1/2 cup matza meal. The pan is a little bare in spots so next time I will use more potato. It’s cooking now and I’m going to check it after 30 minutes. Stay t7ned!

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SIDE DISH
Photo by Jerri Graham Photography

Hi. I’m Liz and I welcome you to Kosher Like Me.

When I’m not caressing fruits and veggies at my local farmers’ market you’ll likely find me chatting with like-minded eaters, probing the scene in NYC or seeking inspiration in my spice cabinet. Life outside of this blog is all about my family, tasty travel adventures and power walks deep in the CT woods or along the shore.

Please brew a fragrant cup of tea, grab a nosh and stay a while.