Recipes Bites:

Haven's Kitchen Latkes

Alison Cayne
Haven’s Kitchen Latkes


Makes 12-15 latkes

  • 6 potatoes (baking potatoes with brown skin my favorite)
  • 2 eggs
  • 1/2 teaspoon salt
  • 1/2 cup olive oil
  • Plus! dill, apple sauce, creme fraiche, caviar


The Prep

  • Wash potatoes, keep skin on if you want.
  • Cut lengthwise into six wedges.
  • Push potatoes through food processor tube using shredding blade in batches until all potatoes are finished
  • Drain the shredded potatoes in a colander lined with a kitchen towel.
  • Wrap the towel around potatoes and squeeze as much liquid as possible out of them through the cloth.
  • Transfer the shredded, drained potatoes to a mixing bowl.
  • Mix in egg and salt until incorporated
  • Heat 1/4 cup of oil in a 12-inch pan over medium-high heat until glistening
  • Form a patty of the potato mixture, using your hand to flatten the latke against the side of the bowl.
  • Working in batches of 4 at a time, lay each latke into the oil.
  • Keep an eye on the heat and adjust it as necessary, you want the bottom sides browned and crisp but not too dark (about 4 minutes).
  • Flip the latkes and cook until evenly browned and crispy.
  • Using a spatula, place latkes on paper towel to drain and sprinkle with a little salt.
  • Add more oil to pan as needed to make your next batch.
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