Finishing these baked latkes in the oven ensures they come out hot and crispy.
Shred potatoes on a box grater set over a clean kitchen towel.
Wrap the potatoes in the towel and squeeze out the liquid until they are very dry.
Stir potatoes into the egg mixture to combine.
Add flour and gently stir to combine.
Heat 2 tablespoons oil in a large skillet, preferably cast-iron, over medium-high heat.
Cook, turning once, until golden brown, 2 to 3 minutes per side.
Transfer to a baking sheet.
Bake the latkes until heated through, about 10 minutes.
Sprinkle with the remaining 1/4 teaspoon salt.
Top with chives, if desired.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
