ROSEMARY SAGE AND THYME POTATO LATKES
SMALL BATCH OF POTATO LATKES that are perfect for that nuclear family dinner
I am all about this quick and easy latke recipe that packs just the right amount of flavor to make these latkes herbaceous but not have them stray too far from a traditional ones you know and love. They are the perfect combination of the crispness on the outside and softness on the inside. Can’t get enough of these! Happy Chanukah (or any other day of the year)!
PRO-TIP: Try making these for the base of an Eggs Benedict—insanely delicious!
Another latke recipe I love is the one for my Sweet Potato Latkes!
ROSEMARY SAGE AND THYME POTATO LATKES
Yield: 9 Latkes
Prep time: 15 MinCook time: 20 MinTotal time: 35 Min
Ingredients
KITCHEN ITEMS
Instructions
TO MAKE YOUR LATKE MIX
- Peel your Idaho potatoes and shred them over a colander using the largest holes on your box grater. Press out the excess liquid from your potato shreds—I like to press down using the bottom of a mixing bowl to do this. FYI they don’t have to be dry, just not sitting in their own liquid.
- In a medium mixing bowl, combine your shallot, Manischewitz cake meal, baking powder, eggs, melted butter, rosemary, thyme, sage, salt, and pepper.
- Use a rubber spatula to fold your potato shreds into your egg mixture until it’s fully and evenly incorporated.
TO FRY YOUR LATKES
- In a large high-sided skillet, over medium-high heat, heat 1/8 inch of vegetable oil. It will be hot enough when you drop a single shred of potato in and it immediately sizzles.
- Fry 1/3 cup sized scoops of your latke mixture. Flatten your scoops with the back of your spatula. Fry until golden brown—about 5 minutes—then flip and repeat. I like to fry 3 at a time.
- Transfer them to a paper towel lined plate. The paper towel will absorb any excess oil.
- Repeat this for all of your latkes.
- Lay your latkes on a plate or serving tray, sprinkle them with finishing salt and your remaining rosemary, sage, and thyme.
- Serve. Eat. Enjoy!
