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Potato Latkes

Potato Latkes recipe

A more healthful version of this traditional Jewish fare, served with sour cream or applesauce (we have included simple plant-based recipes for these too!).

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Ingredients

Potato Latkes

  • 2 1/2 pounds potatoes, russet or Idaho, peeled
  • 1 onion, small, peeled
  • 1/4 cup potato or corn starch
  • Black pepper, freshly ground, to taste
  • 2 cups matzo meal
  • Dairy-Free Sour Cream (store-bought or homemade)
  • Applesauce (store-bought or homemade)

Dairy-Free Sour Cream

  • 1/2 cup cashews, raw, soaked
  • 1/4 cup water
  • 2 tsp lemon juice, freshly squeezed
  • 1/2 tsp apple cider vinegar

Applesauce

  • 2 large apples, roughly chopped
  • 1 tsp lemon juice, freshly squeezed
  • 1/2 tsp maple syrup
  • 24 tbsp water
  • Cinnamon, ground, to taste (optional)

Instructions

Potato Latkes

  1. Preheat oven to 200°F (or set oven to warm).
  2. Grate potatoes and onion with food processor or hand grater.
  3. Mix potatoes, onion and potato/corn starch until the starch is dissolved and potatoes have released some moisture (about 2 minutes) then add freshly ground black pepper.
  4. Add the matzo meal and mix well.
  5. Let mixture sit for about 10 minutes. Mixture will have some liquid but be sticky.
  6. Heat non-stick flat griddle to medium heat.
  7. Roll mixture into balls (golf ball size) then flatten into a patty. Alternatively you can use a silicone pancake ring to hold them together and achieve a consistent shape.
  8. Place latkes on griddle and cook until golden brown (about 4 minutes on one side, then flip and cook for 3-4 minutes on the other side).
  9. Remove from griddle and place on a baking pan in the preheated oven to keep warm as you cook additional batches.
  10. Serve with sour cream and/or applesauce.

Dairy-Free Sour Cream

  1. Place all ingredients in a blender and blend until smooth and creamy.

Applesauce

  1. Add apples, lemon juice, maple syrup, 2 tablespoons water, and cinnamon (if using) to a high-speed blender and puree, adding more water if needed to achieve desired consistency.
  2. For raw sauce, pour into a bowl and serve or chill (must be consumed the same day).
  3. For cooked sauce, transfer mixture to a saucepan and simmer over medium-high heat for 1-2 minutes.  Serve warm or chilled and store in the refrigerator for up to 3 days.