We think you’ll love this Hanukkah recipe a whole latke!
1. Adjust the oven rack to the middle position and heat oven to 400 degrees. Spray a baking sheet with vegetable oil spray. Pour oil onto the baking sheet and tip sheet until evenly coated.
2. Set the shredding disk in the food processor and lock the lid into place. Place the potatoes and onion in the feed tube to shred.
3. Transfer the vegetables to the center of a clean dish towel. Gather the ends of the towel together, twist tightly, and squeeze over the sink to drain as much liquid as possible from the vegetables.
4. Transfer the vegetables to a bowl. Add flour, egg and salt. Mix until well combined.
5. Use a 1/4-cup dry measuring cup to scoop and drop 12 mounds of potato mixture onto greased the baking sheet. Gently press each mound to flatten.
6. Bake latkes until bottoms are browned, 25 to 30 minutes. Use a spatula to carefully flip latkes (oil will be hot). Bake until the second side is golden brown, 5 to 10 minutes.
7. Line a serving platter with paper towels. Transfer latkes to paper towels. Let latkes drain and cool for 5 minutes.
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