Yesterday, I realized with a start that we were several days into Hanukkah and I had not mentioned a single traditional treat appropriate for the Festival of Lights. When it comes to foods for Hanukkah, the very first thing I think of is potato latkes (I'd hazard a guess that I'm not alone in this association). I missed my family's annual Latkepalooza back in Philly this year as it was the same night that I was traveling out to the west coast. Because of that, I arrived late Sunday night exhausted and hungry for latkes. After a frying experiment last year that left her kitchen smelling like short order station for several days, my mom has issued an embargo on all things fried. That left me looking for oven-baked latke options in order to satisfy my seasonal craving. Luckily, I happened upon a recipe of Nicole's (of Baking Bites) and I used that as my guide into the world of unfried latkes.
Happily, they were absolutely delicious. I learned the hard way that you have to grease your foil-lined pan agressively, as without sufficient oil, they'll stick horribly and you'll lose all the wonderful crisp brownness that develops on the side of the latke that is in contact with the pan. I used four medium baking potatoes and one onion and came away with 15 good-sides latkes. I ate mine with creme fraiche and a little cranberry jam, while my dad ate several along side some poached eggs.
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