Thanks for the responses to the previous post about no-fry latkes. I wound up going with a recipe that my friend Michelle recommended from Kveller, by Zoe Singer. I liked the taste of the latkes, but her method of using aluminum foil had me cursing in front of the stove whenever I tried to flip the latkes.
So I definitely recommend her proportions of onion/egg/potato, etc. But next year, here’s what I’ll be doing to make it easier on myself:
- Ensure that you have clean oven mitts on hand that cover your entire hand. Because you will be going in and out of the oven a lot, and this will increase the probability that you get burned.
- Don’t use aluminum foil. Sturdy cookie sheets with rims worked great. (Just make sure they aren’t warped, because otherwise the oil will collect on one side of the pan.)
- Use the recommended half-cup of oil per cookie sheet. It seems disgusting, but these are latkes, they really do need oil. Hey, it’s Channukah!
- Make each latke smaller than you think. Each one should be about 1/4 cup of batter.
- Turn the oven up to 450. I swear that my oven is pretty decent, but the batches I was doing took forever until I turned the oven up a bit.
- If you’re making more than one batch of the recipe, designate a second in command to help you with checking the latkes. Because you will get sick of it.