Herb Latkes

On New Year’s Day, Jake and I also celebrated the last night of Hanukkah with latkes and deviled eggs. In winter, I crave creamy starches in potatoes and other roots, and latkes are a lovely rich winter treat fit for a new year. Herbs like parsley, carrot tops, and green onions give these latkes a bright freshness.

2-3 servings as a main course.


For the Latkes

  • 2 cups potatoes (grated)
  • 1/2 cup parsley or carrot greens
  • 3 green onions
  • 1/4 cup flour or 2 tbsp corn starch
  • 1 egg
  • salt, pepper, thyme

Garnishes (pick a few)

  • Sour cream
  • Smoked sardines, trout, or salmon
  • Sauerkraut
  • Pickled chiles or garlic
  • Hot sauce
  • Parsley
  • Applesauce
  • Fried onions


  • Grate and potatoes into a colander. Mix with a pinch of salt, then squeeze and push water out of the potatoes. When a lot of water has been squeezed out, add to a bowl.
  • Mince the parsley and slice the onions thinly. Add these to the bowl of potatoes along with the egg, 1/4 cup flour or 2 tbsp corn starch, a dash of salt, and a few shakes of pepper and thyme. Mix everything together.
  • Heat a skillet over medium high heat with a bit of olive oil or butter. When the pan is hot, form palm sized patties and fry in batches for about 2-3 minutes on each side until lightly golden brown.
  • Serve warm with a few garnishes. One of my favorite combinations is smoked sardines, pickled chiles, sauerkraut, and sour cream!

2 Comments Add yours

  1. Emma@ Misfit Gardening says:

    These look beautiful and delicious! Thank you for sharing the recipe


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