My Skillet Latke Is Impossibly Crispy and 100 Times Easier Than Frying
Every December I throw my annual latke party and, while the punch is flowing, I push the limits of what one human can accomplish in one night of fried potato glory. This year, I made about 225 latkes — I know what you’re thinking, reader, and yeah I agree that’s a ridiculous amount of latkes. It also means my apartment smelled like fry oil for about a week. Some people like that, but I could honestly do without that one particular side effect.
That’s where my giant skillet latke comes into play. It starts with the same key players in latke batter — potato, onion, egg, and breadcrumbs — but that’s where the paths diverge. Instead of forming and frying a bunch of little latkes, you melt some butter in a skillet and dump the whole thing in. After a few minutes on the stove, the giant latke bakes in the oven until both sides are crispy-crunchy and the inside is tender and creamy.
While it bakes, your hands are free to gather any toppings you want. From there, you can either layer all your favorites on top (I love lox, trout roe, fresh herbs, and sour cream!), or serve them alongside so you can add what you want to each individual slice. Either way, it’s impressive and delicious.
Why You’ll Love It
No frying! Avoid the mess and work of frying a bunch of individual latkes — this latke cooks in the oven and comes out extra-crispy.
All about the toppings. Load up the latke with all your favorite toppings for an impressive dinner display, or serve them alongside and let people dress up individual slices.
Key Ingredients in a Giant Skillet Latke
Potatoes: Don’t try to get fancy with it — regular russet potatoes have the perfect starchy texture to achieve that crispy-creamy texture combo.
Onion: Latkes typically contain shredded onion mixed in with the potato for flavor, and this one is no different! You can use regular yellow or a sweet Vidalia onion.
Butter: Unsalted butter gives the latke a flavorful, crispy crust. You can substitute olive oil, neutral oil, or even schmaltz (rendered chicken fat).
Breadcrumbs: Either panko or matzo meal, combined with an egg, acts as the binder that holds this whole operation together. You can use gluten-free panko in place of regular if desired.
How to Make a Giant Skillet Latke
Prep the potato mixture. Peel and grate russet potatoes and yellow onion, then wrap them in a clean kitchen towel to squeeze as much liquid as possible into a large bowl. Pour the liquid out of the bowl, leaving the potato starch behind. Add the potatoes and onions along with panko breadcrumbs, an egg, and kosher salt.
Assemble the latke. Melt butter in a large cast iron skillet. Add the potato mixture and spread in an even layer. Smooth out the surface, but don’t compact it too much. Brush a little more melted butter over the surface of the latke and cook on the stovetop for about 5 minutes.
Bake the latke. Transfer to the oven and bake until the edges are golden and crisp. Remove from the oven, run a thin knife along the edge of the latke to loosen if needed, and carefully invert onto a plate. Slide browned-side up back into the skillet. Bake until the bottom is golden-brown.
Topping Ideas
Anything you like on a regular latke will work here! While the possibilities are endless, here are a few ideas to get you started (and there are even more here).
You can’t go wrong with classics like apple sauce or sour cream.
Mix a little prepared horseradish into crème fraîche for a spicy twist.
Non-traditional toppings like garlicky toum, cilantro chutney, or Thai sweet chili sauce are a fun way to mix it up.
Herbs like dill, chives, and scallions add a pop of freshness.
Trout or salmon roe, or wasabi tobiko are much more budget-friendly than caviar, but still feel fancy and special.
Giant Skillet Latke Recipe
No frying required AND more space for toppings.
Prep time 15 minutes
Cook time 35 minutes
Makes 1 (12-inch) latke
Serves 4 to 6
Ingredients
2 pounds russet potatoes (about 5 medium), peeled and grated on the large holes of a box grater
1 medium yellow onion, peeled and grated on the large holes of a box grater
1/4 cup panko breadcrumbs or matzo meal
1 large egg, lightly beaten
1 teaspoon kosher salt, plus more for sprinkling
4 tablespoons unsalted butter or olive oil, divided
Topping options:
Sour cream or crème fraîche
Sliced smoked salmon
Cured fish roe or caviar
Coarsely chopped fresh dill fronds
Thinly sliced fresh chives
Instructions
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Heat the oven to 425ºF.
Place 2 pounds peeled and grated russet potatoes and 1 peeled grated medium yellow onion in a clean kitchen towel or nut milk bag. Squeeze as much liquid out as possible into a large bowl. Pour the liquid out of the bowl, being careful to not pour out the starch stuck to the bottom of the bowl. Add the potato mixture, 1/4 cup panko breadcrumbs, 1 lightly beaten large egg, and 1 teaspoon kosher salt to the bowl, and stir until combined.
Melt 3 tablespoons of the unsalted butter in a 12-inch nonstick oven-safe skillet (preferably cast iron) over medium-high heat. Add the potato mixture and spread into an even layer, pressing lightly to smooth the surface (don’t compact it too much). Melt the remaining 1 tablespoon unsalted butter and brush the surface of the latke with it. Cook undisturbed for 5 minutes.
Transfer to the oven and bake until the edges are golden and crisp, about 20 minutes. Remove from the oven, run a thin knife along the edge of the latke to loosen if needed, and carefully invert onto a plate or the back of a baking sheet. Slide browned-side up back into the skillet.
Return the skillet to the oven and bake until the second side is golden-brown, 7 to 10 minutes more. Sprinkle lightly with kosher salt and serve with desired toppings.
Recipe Notes
Substitutions: Gluten-free panko breadcrumbs can be substituted for regular.
Storage: Leftovers can be refrigerated in an airtight container for up to 5 days. Reheat in a 350ºF oven for 10 to 12 minutes.
Further Reading
Why People Are Ditching Their Seltzer After a Disturbing Study
Do Water Filters Really Work — And Which Ones Are the Best?
Reese’s Just Launched a Limited-Edition Peanut Butter Cup, and It Tastes 4x Better than the Original
