I have been waiting a year to share this recipe with you. A YEAR! Now, if that isn’t patient, I don’t know what is. You see latkes in some form or another are a Hanukkah staple and last year when I was massively pregnant I wanted nothing more than classic old school style potato latkes.
Except that latkes – let’s keep it real – are a major pain in the ass to make. First, you have to peel the potatoes, then you have to stand there with a box grater and grate, grate, grate. It takes forever, makes a mess and generally kind of sucks.
There is always the food processor with the shredder disc and while I have found that works just fine for sweet potato variations, it just doesn’t make as good of a finished latke when using russet potatoes. And, for classic latkes, you need russet potatoes.
Enter the spiralizer. I decided to experiment out of sheer necessity and the results were perfection. I am going there and declaring these even better than box grater latkes. Even my Mom and Dad agree and they know a thing or two about real latkes.
The best part of the whole thing is that the prep time is now ridiculously short and super easy. Yes, you still need to peel the potatoes but then you just trim the ends, pop them on the spiralizer and boom, pretty much done.
- Russet potatoes are the way to go. Period. End of story. These are not low carb and part of what makes them work is the starch. P.S. Always buy organic potatoes.
- I recommend avocado oil since it is pretty flavorless and has a high smoke point.
- I used Otto’s Cassava Flour. There are other brands on Amazon but I can’t speak to their quality.
- This is the exact Spiralizer that I have. I used the small “noodle” blade.
- I do not recommend baking these or cooking in batches on a griddle. You need a deep frying pan. My preference is a 12″ cast iron skillet like this. If you don’t have one, a good stainless steel frying pan will work.
- We only make latkes once or twice a year so when we make them, we make a lot! This recipe is for 6 to 8 people or a small Hanukkah party. You can halve it if you want less.
- These freeze great. Just follow the recipe. Cook the latkes. Cool completely. Pop in the freezer. Once frozen, transfer to a freezer bag and keep frozen until ready to use. My favorite way to reheat in on a baking sheet – single layer – in the oven at 325F until warmed through.
20 minPrep Time
10 minCook Time
30 minTotal Time
- 5 pounds organic russet potatoes, peeled and spiralized (see NOTES)
- 2 extra large yellow onions, peeled and spiralized
- 1 cup cassava flour (see NOTES)
- 1/4 cup arrowroot flour
- 1 Tablespoon ground pepper
- 3 large eggs
- 1 cup avocado oil (as needed for frying)
- kosher salt
- Begin by filling a large pot with very cold water. Set aside. Peel potatoes, trim ends so each end of the potato is flat and place each potato in the cold water to keep from turning brown.
- Once all of the potatoes are peeled, trim ends of onions and peel. Leave whole.
- Set up the spiralizer with the small noodle blade and begin by placing whole peeled onions (with ends trimmed so each end is flat) on the spiralizer. Once onion is spiralized, use a knife to roughly chop every 3 to 4". Place onion pieces in a very large bowl (large enough to hold onions and potatoes) and set aside.
- Remove all of the potatoes from the cold water and spiralize using the same technique as the onion above. Place the potato spirals back into the cold water as you work through the remaining potatoes so they don't turn brown.
- Once all of the potatoes are spiralized, drain from cold water.
- Gently squeeze to remove as much water as possible.
- Add potato pieces to the onions along with cassava flour, arrowroot and ground pepper. Do NOT add salt yet. Mix until well combined.
- Beat eggs in a separate dish and pour over potato mixture. Use your hands or tongs to mix until well coated.
- Grab two baking sheets or other large serving dishes and begin forming the latkes. Use your hands to grab a small ball of the potato mixture - about the size of golf ball - and gently squeeze until formed. Flatten with your palms and place on baking sheet in a single layer. These will seem a bit looser than old school grater latkes.
- Heat a large cast iron (or stainless steel) frying pan over medium high heat. Once hot, add avocado oil so that it is 1" high.
- When oil is hot, use a spatula to gently lift each latke from the baking sheet and into the frying pan. Give each latke a sprinkle with kosher salt. Do not crowd the frying pan. If you are using a 12" frying pan, you should be able to fit 4 or 5 latkes max.
- Cook, undisturbed, for 5 to 6 minutes and use your spatula to gently press down before flipping over. Sprinkle the other side with kosher salt. Continue cooking an additional 5 to 6 minutes until brown.
- When latkes are browned and crispy, remove to a plate lined with paper towels.
- Give each latke a final sprinkle of salt and allow to cool.
- Serve warm topped with sour cream and chives or applesauce and Enjoy! *For freezing instructions, see NOTES above.