A tasty Cajun modification of Mexican cornbread. This dish is all the rage right now. It’s certain to grow in popularity.
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Total Time: | 20 mins |
| Servings: | 5 |
| Yield: | 5 latkes |
Ingredients
- 3 cups peeled and mashed baked potatoes
- 1 cup chopped white onion
- 1 tablespoon minced garlic
- 1 ½ teaspoons salt
- 1 teaspoon freshly ground multi-colored peppercorns
- 5 tablespoons all-purpose flour
- 2 eggs, whisked
- 2 cups extra-virgin olive oil, or as need for frying
Instructions
- Place potatoes, onion, garlic, salt, ground peppercorns, flour, and eggs into a bowl. Fold the mixture together with a rubber spatula, breaking up any large potato chunks, until ingredients are evenly mixed.
- Heat oil in a deep-fryer or large skillet to 375 degrees F (190 degrees C).
- Form latke dough into 3-inch diameter balls and flatten into 1-inch thick rounds.
- Working in batches, place latkes in hot oil and cook until edges are golden brown, 3 to 5 minutes. Flip latkes using a slotted spoon and cook until crisp, 2 to 3 minutes more. Transfer to a paper towel-lined plate to cool.
- We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.
Nutrition Facts
| Calories | 219 kcal |
| Carbohydrate | 26 g |
| Cholesterol | 74 mg |
| Dietary Fiber | 2 g |
| Protein | 5 g |
| Saturated Fat | 2 g |
| Sodium | 731 mg |
| Sugars | 3 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
My son (originally from Ukraine) really liked these! Has anyone added some cheese?
A great recipe to use those extra baked potatoes! I had less potatoes than the recipe required so I just added flour until the consistency was right. I also used seasoning salt and bit of garlic powder when they were finished frying in olive oil. Definitely will cook this again.
Thinned with milk. Will add more liquids next time, but the waffle iron can work.
I made this with leftover roasted red potatoes that I chopped up in the food processor. Turned out great!
Family loves them, next timeI need to double the recipe!
I used a box of leftover fries that came with our Royal Farm take-out fried chicken. I didn’t change anything except that I shallow-fried them in about 1/3-1/2 inch of peanut oil instead of deep-frying. Not crunchy like regular latkes, but not bad.
Initially, I wasn’t impressed with the latkis. I reduce the salt in almost everything I cook because I like a lot of salt but I’m usually cooking for my family. They’re not salt lovers like me. So I thought these latkis were bland until I added more salt. The salt is definitely a must.
Initially, I wasn’t impressed with the latkis. I reduce the salt in almost everything I cook because I like a lot of salt but I’m usually cooking for my family. They’re not salt lovers like me. So I thought these latkis were bland until I added more salt. The salt is definitely a must.
I used leftover mashed potatoes from Christmas dinner. They were yummy!
Oops. Sorry. I just realized that the title Baked Potato Latkes refers to the use of baked potatoes. I was looking for a recipe to bake the latkes in the oven.
Having tried many variations of Latkes and potato pancakes with varying levels of success, none really satisfying. This was a real surprise. Exactly the taste for which I have been searching and , frankly, a whole lot easier. One slight alteration, that may have had no effect, but is a personal choice for many fried items; I used Wondra Flour. It is malted and therefore produces a crisp that lasts. NO other changes were made.
Made these for my gentile husband on the first day of Hanukkah. He had only ever had latkes one other time when we fortunately stumbled upon a Jewish food festival in Savannah, GA, a few years ago, and he enjoyed the ones we had then—but he LOVED the ones we made with this recipe!! The only adjustments we made was to substitute white onions for green onions, which added a lovely color and allowed the flavors of the potatoes and the seasonings to really take center spotlight, and to add a few more tablespoons of AP flour to make sure the dough could hold a shape before we put it in the oil. Other than that, we followed the recipe exactly as written, and we ended up with latkes so rich and delicious that neither of us ended up bothering to add any condiments like the traditional applesauce. I seriously cannot understate how much we enjoyed the latkes made from this recipe. My husband even begged me to save the recipe so we could make it again next year, too! NOTE: I do not recommend pairing latkes with guacamole. My husband had made some a few days prior, and we needed to eat it before it went bad, so we ended up serving our latkes with chips and guacamole on the side. It wasn’t *bad,* but it definitely didn’t make anything better, either.
I always make extra potatoes so I have enough to make these for breakfast. I make a wetter mix and spoon onto a griddle , lightly coated with bacon grease and brown, flip, brown. Much easier than frying and less oily!
SO EASY! My family also loves potato skins and we end up with lots of leftover baked potato. Omitted the garlic entirely and used 5 green onions for a more subtle flavor – family approved. 6 large potatoes yielded approximately 3 cups of mashed potatoes.
7-3-2016 ~I backed off on the onion a bit as the amount called for was more than I would have cared for. Also, I did not use primo extra virgin olive oil for this – common vegetable oil did the job nicely – just make sure your heat is high enough to brown these latkes and so that they don’t absorb oil, making them unpleasantly greasy. These earned a solid vote of approval from Hubs this morning with our breakfast.
These were really delicious. I’ve tried making latkes before but was always disappointed with the results. These were spot on. I only had green onions so I sliced them thin and added them, along with some chives that were in my garden. Served them with sour cream. My husband ate six of them! I still had leftover mixture so I fried the rest and put them in freezer bags for future use. Thanks for a great recipe, definitely will make again and again.
We made these when we had left over potato after making potato tacos. I had never managed to make potato pancakes that didn’t fall apart. These didn’t fall apart and they were delicious!
10 thumbs up! (There are five of us). Would make these more often if I had left-over whipped potatoes.
I also add shredded carrots to the onion potato mix. Been making it for years this way ahead of time. Freeze them and they re ready for lent with our fish fry. Love em with applesauce. Just pop them in the oven or pan fry.
This was a very good recipe and I will use it in the future. Only change I would make (and did make after first attempt) was starting with “baseball-sized balls.” This just made them to big and not cooking correctly. I made a smaller ball and they worked fantastic. I also used mashed potatoes (so had milk and butter from the night before) with skins and had zero issues. Fried in a cast iron skillet with plenty of bacon grease and truly amazing!
Made with boiled yellow potatoes. Awesome:)!!!