Classic Potato Latkes With Assorted Toppings by Daniella Silver | @daniellasilvercooks


Tradition! You really can’t go wrong with classic potato latkes. I’ve added four unique toppings to serve alongside, each with its own flavor, but they’re all beautiful when presented together on a platter. Make a different topping every night and delight your guests!

Classic Potato Latkes
Yields 2
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  1. 6 large potatoes (preferably Idaho/russet), peeled and cut into chunks
  2. 1 large onion, cut into chunks
  3. 2 eggs
  4. ¼ cup potato starch
  5. 1 tsp baking powder
  6. 1 tsp kosher salt
  7. ¼ tsp black pepper
  8. grapeseed oil, for frying
  1. 1. Preheat oven to 250°F. Line a rimmed baking sheet with parchment paper.
  2. 2. In a food processor fitted with the shredding disk, shred potatoes and onion, using medium pressure. Transfer vegetables to a large colander set in the sink or over a large bowl; press firmly to drain excess liquid.
  3. 3. Place drained veggies into a large bowl. Add eggs, potato starch, baking powder, salt, and pepper. Mix well.
  4. 4. In a large skillet, heat oil over medium-high heat. Working in batches, drop large spoonfuls of batter into hot oil to form pancakes, flattening them slightly with the back of the spoon. Do not crowd the skillet. Fry for 3-4 minutes per side, or until crisp and golden.
  5. 5. Drain well on paper towels. Transfer to prepared baking sheet; place into oven to keep warm.
  1. Freeze with Ease: Arrange latkes in a single layer on a baking sheet; freeze until firm. Transfer to resealable plastic bags, press out all air, and freeze. To reheat, place frozen latkes onto a large baking sheet. Bake, uncovered, at 400°F for 12-15 minutes, until hot and crisp.
KosherGuru - Bringing Anything and Everything Kosher to the Masses
Toppings: Artichoke Tomato , Sour Cream with Pomegranate or Lox, Avocado, and Deli
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Artichoke Tomato Topping
  1. 1 jar (12 oz/340 g) Kosher for Passover marinated artichokes hearts, drained and finely chopped
  2. 1 firm, ripe tomato, diced
  3. ¼ cup minced red onion
  4. 2 cloves garlic, minced (about 1 tsp)
  5. freshly ground black pepper
Sour Cream with Pomegranate or Lox Topping
  1. 1 cup sour cream (regular or low fat) (see Norene’s Notes)
  2. 1 Tbsp lemon juice, preferably fresh
  3. ¼ cup chopped fresh parsley OR dill
  4. freshly ground black pepper
  5. ½ cup pomegranate seeds, for garnish OR
  6. ¼ lb/125 g fresh smoked salmon, thinly sliced
Avocado Topping
  1. 1 ripe avocado, peeled, pitted and diced
  2. ¼ cup minced red onion
  3. 1 tomato, diced
  4. 1 Tbsp lime juice, preferably fresh
  5. 1 tsp kosher salt
  6. freshly ground black pepper
Deli Topping
  1. 1 Tbsp Dijon mustard
  2. 2 tsp honey
  3. ½ lb /250 g deli meat, diced (e.g., corned beef, salami, turkey, or pastrami)
  4. 3 Israeli pickles, diced
Artichoke Tomato Topping
  1. In a medium bowl, combine artichoke hearts with tomatoes, red onion, garlic, salt, and pepper; stir to combine. Use as a topping for latkes.
Sour Cream with Pomegranate or Lox Topping
  1. 1. In a medium bowl, combine sour cream with lemon juice, parsley OR dill, and pepper; mix well.
  2. 2. Use as a topping for latkes; top with pomegranate seeds (if using parsley) or smoked salmon (if using dill).
Avocado Topping
  1. 1. In a medium bowl, combine avocado, red onion, tomato, lime juice, salt, and pepper; mix to combine. Place plastic wrap directly onto mixture to prevent it from darkening.
  2. 2. Right before serving, top latkes with avocado mixture.
Deli Topping
  1. In a medium bowl, combine mustard, honey, deli, and pickles; stir to combine. Use as a topping for latkes.
  1. Artichoke Tomato Topping:Be alert for the Passover symbol on the artichoke hearts; not all marinades are kosher for Passover. Alternatively, you can use frozen or canned artichoke hearts.
  2. Sour Cream with Pomegranate or Lox Topping: For a dairy-free version, use Tofutti sour cream instead of sour cream.
  3. For a lighter version, use plain Greek yogurt instead of sour cream.
  4. For a pretty presentation, spoon desired toppings into small serving bowls and center on a round large platter. Surround with overlapping layers of latkes.
KosherGuru - Bringing Anything and Everything Kosher to the Masses

Daniella Silver, an exciting personality in the world of Jewish cooking, who combines an amazing sense of style and presentation with an understanding of what makes food wholesome and nutritious. As a busy mom, not only does Daniella love to cook, she knows how to create fast, simple meals with fresh ingredients. She is the author of the bestselling cookbooks: The Silver Platter; Simple to Spectacular, The Silver Platter: Simple to Spectacular, and her most recent cookbook, Variations, where she showcases each recipe two ways. Daniella loves to cook and be creative in the kitchen.



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