Dec 1, 2012

Potato Latkes

I have seen Latke recipes before but never made one. Latkes are almost like a sister recipe to Pancakes except that these are shallow fried in the oil. After some surfing I came to know that Latkes are traditionally eaten by Jews during the Hanukkah Festival and the Oil for cooking the Latkes is also symbolic of their Hanukkah story. Interesting! (reference from wiki).
Potato Latkes
As i am out of all the other english vegetables like carrot, beans, capsicum etc but left only with lots of potatoes. so today I wanted to try something with potatoes for breakfast, as I have previously tried Potato Pancakes now I got to try it's sister recipe. Potato Latkes. In this recipe, the potatoes are grated, drained, mixed well with salt & spices, then gets dipped in egg mixture and gets fried in oil. The texture almost looks like Fried Hash Browns. These can be served as breakfast or snacks or will be perfect for kiddo's lunch packs. Both of my kids and VJ loved these Latkes, (of course I have love for this tuber vegetable always) and it's a complete winner recipe for my family! Here is the recipe, Njoy!

Crisp on the Edges....

Potatoes - 4 medium
Onion - 1/2 medium
Garlic - 2 cloves
salt - 1 tsp
black pepper - 1 tsp (coarsely and freshly ground)
crushed red pepper - 1 tsp ( optional)
dried herbs - 1 tsp (I have used dried basil) ( optional)
Eggs - 3
All Purpose Flour - 1 Tbsp
Corn Starch - 1 Tbsp

Oil - 1/2 cup ( for frying)


  1. Peel and wash Potatoes & onions. Grate onion & potato with boxed grater or place them in food processor until you get the grated effect. 
  2. Add chopped garlic and salt to this grated potato and onion mixture. Mix well and let it sit on the colander for few min. the excess water gets drained, now remove the remaining water also by squeezing this mixture in your palms. (the potato strands should be dry and separate from each other). Now add herbs, black pepper and crushed red pepper and mix well.
  3. Beat the the eggs in a medium bowl, add flour and starch and mix well. add the Potato mixture to the egg mixture and mix well until the potatoes gets coated with egg. The combined mixture should be with thick consistency than soggy or soupy.
  4. Heat the oil in the heavy bottom pan. Once the oil is hot, take spoonful of mixture and drop them in the oil carefully; when it gets firm in the oil use two spatulas and squeeze it so that it forms like a patty shape. let it cook on both sides until it becomes golden brown. 
  5. Keep the oven 200 F; after removing these Latkes from oil transfer them to baking sheet and place them in the oven until you serve them. This step keeps the Latkes warm and crisp which makes it tastier. 
Veg Lovers:
You can replace the egg mixture with besan flour (or chick pea flour) mixture. Make a smooth paste with 1 Tbsp of Besan + 1 Tbsp APF + 1 Tbsp of Rice flour.

Serve with Ketchup for Kiddos and Red Chili Sauce for grown-ups.

  • I have added some spices and herbs to suit our Indian taste buds. If that makes it spicy, you can avoid the spices in this recipe.
  • I have added Corn starch to get more crispy effect. If you don't have corn starch handy you can use rice flour instead to get the similar effect. If you don't have rice flour also, then simply you can use 2 Tbsp APF total in this recipe. 
  • I didn't get a chance to do the last step, as my family started finishing these crispy Latkes as they are out of the pan. :-)
  • You can let these latkes cool after cooking them in oil and place in ziploc bags and freeze upto  2 to 3 weeks. When you want to serve preheat the oven and cook them in the oven for 5 to 10 min.

will be back with one more wonderful recipe..
until then  take care


  1. super yummy laktes.. Kids will love it

  2. hmmmmmmmmm cute and tempting potato latkes.

  3. My daugther's favourite,she just love with ketchup.



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