Sheet Pan Latke Board with Winter Fruit & Veggies

The absolutely most perfect thing to eat when it’s fall but also still 70 degrees because of global warming.

If you’re like me, you love a latke but the idea of encountering hot frying oil fills you with terror. Is the looming threat of getting lava-hot oil splattered all over you / the kitchen worth this deliciousness? Well….problem solved.

Welcome to the easiest way to create the most stunning latkes! This recipe, created by Adeena Sussman (genius!) , transforms traditional latkes into a single giant sheet pan version. Simply cut it into segments and top with your favorite sweet or savory toppings—it’s as versatile as it is photogenic.  

For this version, I’m featuring a mix of winter veggies and fruits, including turmeric-pickled carrots as a twist on sauerkraut, a zingy kale, herb, and garlic sauce, a beet and horseradish sauce, and some classic sour cream paired with fruit like apples and pomegranate for a sweet touch.  

Latke Ingredients

• 1 lb 12oz skin-on Yukon Gold potatoes, scrubbed

• 1 med-large onion, peeled 

• 2 eggs 

• 1 tsps kosher salt

• ½ tsp freshly cracked black pepper

• 3 tbsp potato starch, cornstarch or flour 

• 1/3 cup olive oil 
  

Instructions

1. Prepare the Oven: Arrange a rack in the center of the oven and preheat it to 450°F.

2. Grate the Potatoes and Onions: Using the large holes of a box grater, grate the potatoes and onions into a large bowl.

3. Squeeze Out Excess Liquid: Using both hands, squeeze out and discard as much liquid as possible from the grated mixture. Transfer the grated potatoes and onions to a second bowl.

4. Heat the Oil: Add the oil to a quarter-sheet pan (or a 9x13-inch glass or metal baking dish). Place the pan in the oven and heat until the oil is very hot but not smoking, about 7 to 8 minutes.

5. Prepare the Latke Batter: During the last 2 minutes of heating the oil, stir the eggs, salt, pepper, and potato starch into the potato-onion mixture until evenly combined.

6. Spread the Batter: Carefully remove the hot pan from the oven. Quickly pour and spread the latke batter evenly across the pan. Tilt the pan and use a spoon to distribute any excess oil over the top of the batter.

7. Bake the Latkes: Bake until the latkes are deep golden brown and crisp, about 23 to 25 minutes (or longer if needed).

8. Serve: Cut the baked latkes into squares and top with your favorite toppings before serving.

Toppings

Top your latkes with any combination of savory and sweet toppings that you like. I used:

• Sour cream with:

  • Apple slices, honey

  • Blueberry jam and pomegranate 

  • Turmeric-pickled carrots

• Beet & horseradish sauce with chopped beets

• Kale herb and garlic sauce with:

  • Capers and dill

  • Turmeric-pickled carrots