Latkes recipe

Published June 28, 2010 8:29PM (EDT)


  • 1 large yam, peeled
  • 3 large russet potatoes, peeled
  • 1 leek, white section only (about the bottom third) washed thoroughly, and minced
  • 1 two-inch piece of fresh ginger, peeled and finely grated
  • 1 lightly packed cup of cilantro leaves, chopped
  • 2 eggs
  • 1 1/2 tablespoons flour
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon baking powder
  • 1 teaspoon salt
  • 2 tablespoons safflower oil, or other vegetable oil
  • 2 tablespoons toasted sesame oi


  1. Grate yam and potatoes with the coarse side of a grater. Mix together and let sit in a bowl for 10 minutes, then drain out excess liquid.
  2. Beat in eggs, then add leek, ginger, cilantro, flour, nutmeg, baking powder and salt. Mix thoroughly.
  3. In a saute pan over high heat, add 1 tablespoon of safflower oil and 1 tablespoon sesame oil. When oil begins to smoke, add potato mixture to the pan in 2-tablespoon dollops. Press down lightly with a spatula to flatten. Brown latkes on both sides (approximately five minutes per side)
  4. After removing latkes from pan, place them on a paper towel to soak up excess oil.

Le Secret: Fry latkes until they are very crispy, then serve immediately. To avoid the necessity of keeping latkas warm in the oven — where they will lose their crispness — use several pans at once when cooking for large groups.


By Bob Blumer

Bob Blumer (aka the Surreal Gourmet) hosts his own program on the Food Channel.
The Surreal Gourmet's Web Site is located at

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