46 Reviews of Baked Latkes

From: Mom to Jacob

On May 22, 2004

I just made these and wow! The smell in the house is still lingering even though there's not a latke to be found. Will have to double the recipe for next time. Everyone just gobbled them up. Thanks so much for an amazing recipe that I don't have to stand over frying!

From: MontrealJulia

On Mar 16, 2008

Amazing! I doubled the recipe and used mostly yukon gold potatoes (starchier than regular), and made up the difference with Idahos I believe. You really have to oil the tray well - I used vegetable oil and a LOT of it. Otherwise they'll burn. Make sure they're pressed flat once they're on the pan, or when you go to flip them over, the second side won't brown properly. Thank you so much for this recipe! It made serving these as an appetizer to my meal very easy - no standing over a pan frying.

From: ladypit

On Jan 8, 2004

These were excellent! We thought the flavor was quite nice and the ease of preparation was wonderful. Not to mention how great it was that they are so low fat! This is my new favorite way to fix latkes! Thanks!!

From: CardaMom

On Dec 20, 2003

Chia, these latkes are excellent and so easy to make! They were crisp and tasted delicious. I made them exactly according to the recipe and served them with applesauce. I plan to try sock-monster's suggestion and substitute sweet potatoes next time. I really like this recipe because these latkes are much lower in fat and calories than traditional latkes. Thanks for sharing this terrific recipe.

From: shells75

On Sep 27, 2004

Boy, I had serious doubts about this one. I made a small batch of latkes and decided to experiment with baking three to test this recipe. I wish I had made them all like this. I put tin foil on a pan and sprayed with oil...they didn't stick at all..they even slid around when I went to turn them. They came out really good and crispy too. Who knew? I'll definitely do again.

From: sock-monster

On Oct 6, 2003

Excellent recipe! I especially like these extra-thin and crispy. The recipe is just as delighful with yams in place of potatoes!

From: Sonata

On Mar 19, 2006

These came out nice and crispy. I added some carrots to the mixture for a little color. Zucchini might be a nice addition too. My daughter devoured them with sour cream while I preferred them with homemade applesauce.

From: Autism Mommy

On Aug 8, 2005

Made these tiny in size, about a tablespoon for each, and served them as appetizers with apple sauce and sour cream. Baked them for 10 min, flipped em' and baked another 5. So cute looking and so tasty. Spray your sheet really well or they tend to stick.

From: barbie66

On Feb 28, 2005

These were really good. I did use the shredded "Simply Potatoes" which are in the refrigerator section of the grocery store. I was too lazy to shred them myself. My only criticism is that you did not specify a suggested amount of salt, so for fear of over-salting, I did not add quite enough. But at least I know for next time. Thank you for providing a "healthy" latke recipe! --Marla, AZ

From: Chef Dudo

On Dec 27, 2005

Now why haven't I tried these before? They are just perfect. Baked them on parchment paper, no oiling or spraying needed, they did not stick. Topped some of them with sliced smoked salmon, others were eaten with cranbery compote but-they are great just plain. The only thing I did differently was to squeeze out excess liquid from the onions and potatoes once they were grated. Did that out of old habit, am not sure if it was really needed. Thanks for posting this keeper!