These Hanukkah favorites are traditionally fried in oil to celebrate the oil of the eight nights of lights (like a menorah — the special Hanukkah candle holder — does). Our potato pancakes are oven-baked, which makes them easier, crunchier, and healthier — but there’s still a little symbolic oil in there!
1 large nonstick rimmed baking sheet or 2 smaller ones
Wash your hands with soap and water, then gather all your kitchen gear and ingredients and put them on a clean counter.
- Turn the oven on to bake and set it to 425 degrees. Lightly oil the baking sheet (or sheets) by spreading the oil around with your clean hand or a paper towel.
- Put the flour, baking powder, and salt in the small bowl and mix well.
- Use the large holes on your grater to grate the potato, then grate the onion too.
- Put the potato and onion mixture in the colander inside the sink. Using a paper towel, press the potato mixture down to squeeze out and blot up some of the extra moisture. Stir the mixture and blot again.
- Put the potato mixture in the large bowl, add the egg, and stir well. Add the flour mixture and stir it very well.
- Use a spoon or your clean fingers to pluck a clump of the potato mixture from the bowl and spread it into a round, flat nest on the oiled baking sheet: it should make a circle that’s about 3 inches wide and ¼ inch thick. Repeat to fill the sheet. (You don’t need to leave space between them.)
- Bake until the bottoms are deeply golden, 15 to 20 minutes, then turn the pancakes over and bake for 10 more minutes. Serve the latkes with applesauce and yogurt.