These latkes get a boost of flavor from Cajun seasoning and the South’s ‘holy trinity’ of vegetables; onions, celery and green peppers. Another unique flavor component is achieved by frying the latkes in extra virgin olive oil.
Recipe Notes: Omit the Cajun seasoning, celery and green pepper to keep the latkes classic. Use your favorite root vegetable, or combine a few, to create customized updates.
- Cook Time
- Prep Time
- 1 pound Russet potatoes, peeled and grated
- 1 egg, lightly beaten
- 2 tablespoons flour
- ½ teaspoon salt
- 1½ teaspoons Cajun seasoning
- ⅓ cup grated onion
- ¼ cup grated celery
- ¼ cup grated green pepper
- Extra virgin olive oil, for frying
1. Squeeze shredded potatoes using a paper towel or kitchen towels. Immediately mix with remaining ingredients.
2. Fill frying pan with ½-inch layer of oil. Heat frying pan on medium-high heat.
3. Using a ¼ cup measuring cup, scoop out latke mixture and place in hot oil.
4. Fry 2-3 minutes per side.
5. Serve with various toppings and condiments.
The latke is a true blank canvas ready to take on condiments for flavor and fresh vegetables or fruit for crunch. Create the ultimate party scene with a make-your-own-latke crostini or have an array of already topped latkes waiting for your guests. Place a tray or two of latkes (basic potato and root vegetable), bowls of various dipping sauces, and fresh produce of choice, and allow your friends and family to experiment with new culinary combinations! Make it a cooking contest or a fun activity and have everyone make a few versions of their personal combinations. Pass around the options and vote on your favorites.
Some of our favorite combo ideas:
- Hummus, pomegranate seeds, watercress
- Comeback sauce, sliced cherry tomatoes, basil leaves
- Spicy BBQ sauce, sliced avocado, radishes cut into thin triangles