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Sheet Pan Latkes

Sheet Pan Latkes

By Mandy Tanner

These potato pancakes, traditionally served during Hanukkah, are delicious any time of the year, and making them on an oiled sheet pan on the Traeger is easier than frying. Serve them as a starter with a dollop of applesauce or sour cream (with sliced chives if you like) or with smoked salmon and even caviar. They also work as a side dish for all kinds of hearty fare, from braised brisket to roast chicken.

Prep Time

20 Minutes

Cook Time

40 Minutes

Pellets

Apple

Ingredients

How many people are you serving?

6

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Units of Measurement:
main
1/3 Cup all-purpose flour
1 Teaspoon baking powder
1 3/4 Teaspoon Kosher salt
1/4 Teaspoon pepper
2 Large eggs
2 russet potatoes (between 1 ¼ and 1 ½ lb total), unpeeled and well scrubbed
1 Small yellow or sweet onion
2 Tablespoon canola oil or other neutral oil
Applesauce or sour cream and sliced chives, for serving (optional)
How many people are you serving?

6

Activating this element will cause content on the page to be updated.
Units of Measurement:
main
1/3 Cup all-purpose flour
1 Teaspoon baking powder
1 3/4 Teaspoon Kosher salt
1/4 Teaspoon pepper
2 Large eggs
2 russet potatoes (between 1 ¼ and 1 ½ lb total), unpeeled and well scrubbed
1 Small yellow or sweet onion
2 Tablespoon canola oil or other neutral oil
Applesauce or sour cream and sliced chives, for serving (optional)

Steps

  • 1

    Preheat the Traeger with the lid closed to 425°F; this will take at least 15 minutes.

  • 2

    In a small bowl, combine the flour, baking powder, salt, and pepper, and stir to combine. Set aside.

    Ingredients
    • 1/3 Cup all-purpose flour

    • 1 Teaspoon baking powder

    • 1 3/4 Teaspoon Kosher salt

    • 1/4 Teaspoon pepper

  • 3

    Beat the two eggs in a medium bowl.

    Ingredients
    • 2 Large eggs

  • 4

    Grate the potatoes and onion using the shredding disc of a food processor or using the holes of a box grater. Transfer the potatoes and onion to a clean kitchen towel. Gather up the four corners of the towel and twist and squeeze it firmly over a bowl or the sink to remove as much moisture as possible. (Alternatively, use a salad spinner to remove the excess liquid.)

    Ingredients
    • 2  russet potatoes (between 1 ¼ and 1 ½ lb total), unpeeled and well scrubbed

    • 1 Small yellow or sweet onion

  • 5

    Transfer the potatoes and onion to the bowl with the eggs and stir well to combine. Add the reserved flour mixture and stir well to combine.

  • 6

    Line a rimmed baking sheet with parchment paper and brush or spray it lightly with the oil. Using a ¼ cup measuring cup or a 2-oz portion scoop, place 13 to 14 portions of the potato mixture onto the oiled baking sheet with room between. Press each portion into a 3-inch round about 1-inch thick. Brush or spray the tops with more oil.

    Ingredients
    • 2 Tablespoon canola oil or other neutral oil

  • 7

    Place the baking sheet directly on the grill grates, close the lid and cook until the latkes are golden brown on one side and have started to set, 15 to 25 minutes. Flip and cook until the other side is golden brown and the latke is cooked through, about another 15 minutes.

    425 ˚F / 218 ˚C

  • 8

    Serve immediately with applesauce or sour cream if you like. Enjoy!

    Ingredients
    •  Applesauce or sour cream and sliced chives, for serving (optional)

Cooking Notes

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