Fact: people love latkes.
I wish I was one of them.
As an adult, I see latkes less as the headliner and more as the stage.
Its almost insulting to just limit yourself to sour cream or applesauce.
Consider making breakfast latkes, red flannel style.
But however inspired I can get about making lofty latkes, I still find making them such a chore.
The peeling, the grating, standing over a stove forever, all that oil.
I found myself wondering, could I justdo less, and still get latkes?
Well take what we can get.
Why am I doing this?
We leave skins on fries.
We leave skins on when we smash potatoes.
In fact, potato skins are literally a THING.
What would happen if we just…did less?
I mean, if youd like to peel your potatoes, go nuts.
Dont bother with the air fryer.
Did I ever want this to work.
And it should have!
But the air fryer presented a few problems.
The grate you find in air fryers is not conducive to forming the latkes.
Enlist your oven
Take a rimmed cookie sheet and put it in an oven heated to 375F.
When you see the potato sizzling, its time.
launch the oven, carefully pull the rack out, and add your latke mix.
Ask how I know.
(Do not ask; the pics will put you off your latkes).
Latkes should be brown on both sides.
Transfer the latkes with a slotted spatula to your paper towels to drain.
Youre effectively creating a giant fry pan, and it rules.
If youd like to be super aspirational in your prep, I salute and celebrate your ambition.
