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    Home » German Recipes » Oven Baked Potato and Zucchini Latkes

    Oven Baked Potato and Zucchini Latkes

    Published: Mar 12, 2013 · Modified: Nov 14, 2022 by Linda Baker · This post may contain affiliate links

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    Baked, not fried, makes this Oven Baked Potato and Zucchini Latkes crisp, tender, and lower in fat.

    Oven Baked Potato and Zucchini Latkes with a red napkin behind stacked on a plate.

    The making of Oven Baked Potato and Zucchini Latkes

    As the name says, this Oven Baked Potato and Zucchini Latkes are baked, not fried, and that's what makes them crisp, tender, and lower in fat.

    And that's all good. Right? Right.

    Potato Choices

    Choosing the right potato is important for these oven-baked latkes to turn out perfectly. Yukon golds are the perfect choice because they are designed to stand up to both dry and wet heat cooking methods. Its waxy moist flesh and sweet flavor make it ideal for boiling, baking, and frying but these potatoes will also stand up to grilling, pan-frying, and roasting. The Yukon gold potato has only been around since the 1960's when it was developed by G.R. Johnston and R.G. Rowberry in Ontario Canada.

    A russet potato, with its starchy flesh, makes a perfect baked or mashed potato but makes a soggy latke.

    So if you do have to substitute potatoes, get white rose or red new potatoes.

    You can make these Latke gluten-free by substituting an all-purpose gluten-free flour, like Bob's Red Mill, a personal favorite, or make them Kosher by using Matzo Meal. The final amount of flour or Matzo you will need will depend on how well you drain the liquid from the potatoes, so be sure to give them some time to sit and liquidate!

    Try these Oven Baked potatoes and Zucchini Latkes with a dollop of sour cream (low-fat or high-test, your choice) that has a bit of dill mixed in. Yum!

    These Latkes are great with many different roasted meats such as:

    BALSAMIC MARINATED TRI-TIP ROAST

    LINDY'S MEATLOAF

    CRISPY CHICKEN BREASTS WITH SAGE AND PROSCIUTTO

    ROTISSERIE CHICKEN

    Oven Baked Potato and Zucchini Latkes with a red napkin behind stacked on a plate.

    Oven Baked Potato and Zucchini Latkes

    LindySez
    Baked, not fried, makes these Oven Baked Potato and Zucchini Latkes crisp, tender, and lower in fat.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 20 mins
    Total Time 30 mins
    Course Other sides, Vegetables
    Cuisine American, German
    Servings 6 servings
    Calories 223 kcal

    Ingredients
      

    • 2 pounds Yukon gold potatoes scrubbed (no need to peel)
    • 1 medium onion
    • 2 small tender zucchini
    • 4 green onions finely chopped
    • 2 eggs lightly beaten
    • 1 tablespoon extra virgin olive oil
    • ¼ cup flour or as needed (If you want them gluten-free, use a gluten-free flour. If you want them Kosher, use Matzo meal. How much flour you will need will depend on how wet the potatoes and zucchini are so make sure you drain them well)
    • ¼ cup freshly grated Parmesan cheese
    • ½ teaspoon dill or to taste
    • Salt and freshly ground pepper

    Instructions
     

    • Heat the oven to 425° F.
    • Grate the potatoes, onion, and zucchini into a clean towel. Bring the sides together; twist and squeeze to remove as much moisture as you can. Scrape into a bowl; add the green onion, eggs, olive oil, flour, dill, salt, and pepper. Mix well.
    • Place a heavy cooking sheet into the oven for 10 minutes. Once hot, cover lightly with olive oil, then place latkes on the sheet by ¼ cup, flattening each to about ¼ inch thick. Place in the oven and bake 10 minutes, turn and bake 10 minutes more, or until crisp on the outside, tender on the inside.

    Nutrition

    Serving: 2 latkeSodium: 276mgFiber: 3gCholesterol: 73mgCalories: 223kcalPolyunsaturated Fat: 4gSaturated Fat: 1gFat: 5gProtein: 9gCarbohydrates: 35g
    Keyword baked latke, potato latke, potato pancakes
    Tried this recipe?Let us know how it was!

     

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    Hi, I'm Lindy.

    I am a home-trained chef who loves to cook and eat delicious food. As I like to say, "Life is too short to eat mediocre food". And I find too much food out there is mediocre. I don't think good food needs to be fussy, or difficult to prepare. Most of my recipes are fresh, quick, easy, and tasty while keeping both calories and fats in check. 

    More about me →

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