Potato latkes

Updated: Jun 11, 2021

Traditionally eaten at Channukah, I find these are delicious all year round. They are my little canapé style treats for visitors.

Potato latkes


  • 2 cups grated potatoes (strained)

  • ⅓ cup unbleached all purpose flour

  • 3 tbsp sliced green onion

  • 3 tbsp unsweetened soya or almond milk

  • 1 tbsp cornstarch

  • 1 ¼ tsp salt

  • ½ tsp baking powder

  1. Squeeze out as much moisture as you can from the grated potatoes. I place in a sieve over a bowl and let the water seep out.

  2. Combine the grated potato, flour, green onion, almond milk, cornstarch, salt, baking powder. Mix well to develop the gluten in the flour (which helps with binding.)

  3. In a frying pan, preheat vegetable oil over medium heat. The oil should be 1-2 cms deep.

  4. Spoon the equivalent of 1/3 cup of potato mixture into the palm of your hand. Flatten it with you other hand to make a patty about ¼" thick. Fry until golden brown, flip, and fry the other side.

  5. Drain excess oil on paper towel if necessary.

  6. Serve with your favourite toppings (eg cream cheese and salmon; apple sauce)

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