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Harvest Herb Potato Latkes

Ready in 26 minutes
Prep 10 minutes
Cook 16 minutes
14
SERVINGS
METRIC
IMPERIAL

  • 45 ml all-purpose flour
  • 7 ml dried rosemary leaves
  • 5 ml garlic powder
  • 5 ml dried sage
  • 1 ml baking powder
  • 1 ml EACH salt & pepper
  • 750 ml grated red potatoes, squeezed to remove liquid (approx. 3 potatoes)
  • 125 ml thinly sliced red onion
  • 2 eggs, beaten
  • 60 ml vegetable oil
  • fresh sage leaves
  • Plain yogurt or sour cream
Often considered a traditional European staple, our modern take on this crispy potato side dish will have you pairing it with breakfast, lunch and dinner!

Instructions

In a large mixing bowl, stir together flour, rosemary, garlic powder, sage, baking powder, salt and pepper.

In a medium bowl, mix potatoes, sliced onions and eggs. Stir into flour mixture until fully combined.

In a large nonstick skillet, heat 1 tbsp (15 mL) of the oil over medium-high heat. Scoop ¼ cup (60 mL) of the mixture into the skillet; flatten slightly. Repeat, fitting 3 more latkes in skillet. Cook 3 to 4 minutes on each side or until golden. Transfer to paper towel-lined plate. Repeat with oil and remaining latke mixture.

Garnish with fresh sage leaves. Serve with plain yogurt or sour cream.

Nutritional Facts
  • Amount Per Serving
    110 Calories
  • Fat
    5 g
  • Sodium
    70 mg
  • Carbohydrates
    14 1/2 g
  • Fibre
    1 1/2 g
  • Protein
    2 1/2 g
  • Sugars
    1 g
  • Good source of niacin, vitamin B6 and pantothenate.

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