FitFool

The only time I had tried frying latkes was a few years ago and it didn't come out very well. Then again, I had used a box mix and it just tasted blah. The two-potato latkes recipe came from Cooking Light so I assume they suggested baking to try to trim calories. And since I had baked them successfully with the latkes, I continued baking these Chinese potato patties. My guess is that frying would give it a crunchier exterior. Baking still gives it a slightly crunchy outside while leaving the inside soft. Also, baking requires less active cooking time so I like that. The only warning spots are that while the first 10-12 minutes brown up very nicely, the other side tends to not brown as prettily. Still tastes fine but you might have to adjust the number of minutes or the temperature of the oven to try to avoid burning the 2nd side. I've thought about re-spraying the pan before flipping but that seemed more effort than I cared for such a minor possibility of burning. I just reduced the oven temperature.