Perfect Latkes

I have to say, I was nervous the first time I ever made latkes for Dave. He grew up eating them from his grandmother – so I had a lot to live up to. Latkes are a potato pancake eaten in particular at celebrations in the Jewish faith. Today is Yom Kippur, and while many are fasting in observance of this High Holiday, I wanted to share with you my recipe.

Instead of frying these in vegetable oil, I used coconut oil (of course) for a nice crispy outside and wonderful flavor. Another reason to use coconut oil for this dish is because it’s pareve. All I have to say is, Dave didn’t leave one on the plate! So, I think I did a pretty great job for the first time.

You may not be able to taste the coconut, but you can sure taste the love!

Serves: 12
Calories: 79, Fat: 5.2g, Total Carbohydrates: 7.2g, Sugars: 0.6g


  • 1 pound Russet potatoes
  • 1/2 cup finely chopped onion
  • 1 large egg, lightly beaten
  • 1/2 teaspoon salt
  • 1/2 to 3/4 cup Kelapo Coconut Oil


  1. Preheat oven to 250F.
  2. Peel potatoes and coarsely grate by hand or in food processor, transferring to a large bowl of cold water as grated. Soak potatoes 1 to 2 minutes in water, then drain well in a colander.
  3. Spread grated potatoes and onion on cheese cloth or kitchen towel, roll up and twist tightly to wring out as much moisture as possible. Transfer potato mixture to a bowl and stir in egg and salt.
  4. Heat 1/4 cup Kelapo Coconut Oil in large skillet over medium high heat until hot but not smoking. Form latkes out of 2 tablespoons of potato mixture, flattening with a fork, cooking 4 at a time.
  5. Reduce heat and cook until undersides are browned, about 5 minutes. Turn latkes over and cook until browned, about 5 minutes more. Transfer to paper towels to drain, season with salt. Add more oil to skillet as needed. Keep latkes warm on a wire rack set in a shallow baking pan in oven up to one hour.
  6. Serve with sour cream or apple sauce.

Hopefully you and your family enjoy these easy latkes as much as we did!



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