Latkes are eaten on the Jewish holiday Chanukah, where delicious, fried, fatty foods are the tradition. I however, like to cook mine in a scant amount of olive oil, since my stomach isn’t a fan of too much oil, and they are honestly so, so good just like this. Using the potato flour and rice flour gives them a crispy texture and keeps them gluten free. Don’t forget to check out my Indian sweet potato latkes for a very different—but still totally delicious—latke experience.

  • 4 large russet potatoes (400oz – 1100g)
  • 2 onions
  • 2 teaspoons kosher salt (or 1 ½ teaspoons regular table salt)
  • ½ teaspoons freshly ground black pepper
  • 1 teaspoon baking powder
  • ½ cup potato flour
  • ½ cup rice flour
  • 2 eggs
  • Lots of vegetable oil or olive oil to cook with
  • Lots of paper towel to drain

Grate your potatoes either on a box grater or in the food processor. Make sure you’re using a coarse grater/blade for ultimate texture.

Place the grated potatoes in a strainer and rinse well. Place in a bowl and cover with cold water. Let this sit for 10 minutes. This will help remove the starch from your potatoes, which will result in a light, crispy, latke.

Meanwhile, dice the onion and mix in the, pepper, baking powder, potato and rice flour, and the eggs. Mix together.

Drain your potatoes, and add the salt. Let this sit 10 minutes. Place on a kitchen towel and squeeze the water out. Then place onto another kitchen towel and pat dry before combing with the rest of the ingredients.

Place your largest pan over medium heat and coat with a thin layer of oil. You don’t want this hotter than medium or the latkes won’t have time to cook all the way through.

Use a ¼ measuring cup to scoop latkes into your hot oil. Press them down with a spatula. This will help them cook more quickly and will result in more crispy bits (which are the best). Flip when the edges are golden brown. Then cook on the other side and drain on a paper towel. This will take around 10 minutes a batch.

Eat hot, or keep warm for up to 40 minutes in a 300F oven. You can also make this in advance and keep them in the fridge until you reheat them for 15 minutes in a 375F oven.

Serve with apple sauce, sour cream, and/or cinnamon mixed with a bit of sugar. YUM.



2 thoughts on “Latkes

  1. I’d never had latkes before, but after attending a holiday party at Reveena’s family home, I was sold. They’re so delicious. Lightly crispy and very flavorful.

    Liked by 1 person

  2. Hello Reveena, Wonder if you can adapt the recipe for truly vegan, that is without eggs? have started planning my menu and looking to you for delish-iousness.


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