This Coconut Lime Latke Bake puts a bright, modern twist on a Chanukah classic. Shredded potatoes are baked with shallots, garlic, and creamy coconut milk for a golden, tender base, then topped with fried garlic, ginger, chilis, green onions, and fresh cilantro. The result is crispy edges, a burst of lime, and layers of flavor. A vibrant, oven-baked take on traditional latkes that’s perfect for your Chanukah table.
Coconut Lime Latke Bake with Crispy Garlic and Chili
This Coconut Lime Latke Bake layers crispy shredded potatoes with creamy coconut milk, fresh lime zest, and warm spices for a golden, oven-baked dish that’s both comforting and vibrant. Easy to prep, perfect for sharing, and irresistibly zesty.
Equipment
- 12-inch cast iron skillet
Ingredients
- 2 tbsp olive oil
- 5 shallots thinly sliced
- 2 garlic cloves grated
- 1½ lbs Yukon Gold potatoes grated
- 1½ tsp kosher salt
- 1 lime juiced
- 2 tbsp water
Aromatics
- 1/2 cup olive oil
- 2 serrano peppers thinly sliced
- 3 garlic cloves thinly sliced
- 3 green onions green parts only, cut on a bias
- 1/4 cup chopped cilantro
Instructions
- Preheat oven to 400. Heat a 12-inch cast iron skillet to medium. Add 2 tablespoons of olive oil, shallots, garlic and a generous sprinkle of salt to the pan, stirring occasionally, until a deep golden brown, about 10 minutes.
- Pour the shallot mixture into a bowl. No need to rinse the pan. To the bowl add grated potatoes, kosher salt, coconut milk, lime juice and water. Mix well, careful not to break the grated potatoes too much. Pour potato mixture into the cast iron skillet and use a spatula to smooth the top. Cover with aluminum foil and bake for 40 minutes.
- Meanwhile, make the aromatics. Heat ½ cup of olive oil over medium-low heat. Add in Serrano peppers, garlic and ginger and cook stirring occasionally until the garlic start to turn a golden color, about 3 minutes. Add in green onions and cook another 1-2 minutes. Using a slotted spoon, remove aromatics from the pan and put them on a plate covered in a paper towel to stop the cooking. Save the aromatic oil.
- Remove potatoes from the oven and discard the aluminum cover. Pour the aromatic oil over the potato mixture and return to the oven for an additional 35 minutes. Increase heat to 425 for the last 5 minutes of cooking time.
- Let latke cool for 10 minutes. Top with a generous sprinkle of flaky salt, fried aromatics and cilantro. Serve warm.