5

I've made latkas and used flour as the binder, no egg. I placed the patties on an oiled baking sheet and cooked them in the oven at 375F for about 30 mins. When I pulled them out, they were quite stuck to the surface (although not burnt).

The latka ingredients (beets and carrots, in this case) had a lot of sugars in them, and I think this may have contributed.

What would help to make them stick less? Cooking for longer time at a lower temperature? Sprinkling some flour directly on the baking sheet in addition to the oil? Using more oil?

Aaronut
  • 55,289
  • 24
  • 195
  • 306
jessykate
  • 366
  • 2
  • 5

1 Answers1

4

You could try using silicone pads such as the Silpat. I've never tried it with latkes, but we've used it to make Parmesean crisps, cookies, etc.

But I agree with Michael that frying them is the best. :)

milesmeow
  • 4,274
  • 15
  • 42
  • 67