Eight nights.
Endless ways to celebrate.

Oven-Fried Latkes

Ingredients

• 4 medium Russet potatoes (about 2 pounds), scrubbed
• 1 large onion
• 2 large eggs, whisked
• ¼ cup all-purpose flour
• 2 teaspoons kosher salt
• ½ teaspoon freshly ground black pepper
• Flaky sea salt, to taste
• Canola or vegetable oil, for frying

Instructions

1. Preheat the oven to 450°F on convection.
2. Using a food processor with a coarse grating disc or a box grater, grate the potatoes and onion. Working in batches, transfer the mixture to a clean cotton dish towel and wring out as much liquid as possible. Transfer to a large bowl.
3. Mix the eggs, flour, salt, and pepper into the potato mixture.
4. Pour oil into two half-sheet pans so there is at least ¼ inch of oil evenly across each surface. Carefully place the pans on the bottom and middle oven racks.
5. Remove one pan and carefully press patties of the potato mixture into the oil, gently pressing down with a spatula. Fit approximately six latkes per tray. Return the tray to the oven and repeat with the second tray.
6. Flip once halfway through cooking, until browned on both sides and cooked through, about 20–25 minutes total.
7. Let the latkes drain on a rack lined with paper towel and sprinkle with flaky sea salt.
8. Replenish and heat the oil as needed between batches, removing any burned potato bits.

Use caution when handling the hot oil and sheet pans.