Recipes
Potato Latkes
Serves 4
| Prep Time: 15 mins
| Cook Time: 20 mins
| Total Time: 35 mins
You may need: Swedish Savory Sweet
Discover The Recipe
Potatoes might be one of the unsung heroes of pantries everywhere. Nutrient dense, easy to cook, and cost-effective, potatoes also have myriad recipes to keep our menus fresh. Our chefs created this scandinavian-influenced Potato Latkes recipe to add to your recipe box. Potato Latkes are essentially potato fritters or pancakes that originated in Eastern European countries like Russia and Poland but have proliferated around the world. Latkes are traditionally served around the holiday season to celebrate Hannauka and each family has their own specific way of preparing them. Some recipes call for thin and crispy cakes while others are thick and hearty. Either way, latkes are delicious potatoes, pan-fried to a crisp perfection. The key to perfect potato latkes is to ensure that the oil is hot enough before you add the potatoes. Another tip is to use a cast iron skillet since it will help to control and evenly balance the surface temperature while the potato latkes cook.
Our recipe for Potato Latkes uses Piquant Post’s unique Swedish Savory Sweet spice blend to add lovely, aromatic savory-sweet flavors. This proprietary blend features nutmeg, cinnamon, cardamom, thyme and white pepper. Consider it as a Swedish “Allspice” if you will, since its versatility knows no bounds. You can sprinkle it on baked pears, roasted veggies or savory muffins. This plant-based recipe requires just a few ingredients and within 30 minutes yields a creamy, potato-filled cake laced with authentic Swedish flavors with a crispy skin. Feel free to try other vegetables as the base of your latkes such as zucchini, beet or sweet potato instead.
Ingredients
2 cups packed, grated, and drained potato (about 2 medium russet potatoes)
⅓ cup unbleached all purpose flour
3 Tbsp sliced green onion
3 Tbsp unsweetened oat milk
1 Tbsp cornstarch
1 ¼ tsp salt
½ tsp baking powder
2 tsp Piquant Post Swedish Savory Sweet
black pepper, to taste
vegetable oil, for frying
Notes
If possible, use a nonstick pan to make this recipe, or a seasoned cast iron skillet.
Make sure the oil is hot in the pan before adding the potato mixture. Check the pan by adding a few droplets of water-if they sizzle the pan is ready!
Keep the latkes warm in your oven while you cook them in batches!
Instructions
Grate potatoes and squeeze out as much moisture as you can using a paper towel. Combine 2 cups grated potato, flour, green onion, oat milk, cornstarch, salt, baking powder, Piquant Post Savory Sweet, and black pepper. Mix well.
In a frying pan, preheat a generous amount of vegetable oil over medium heat.
Spoon 1/4-1/3 cup of potato mixture into the pan. Use a spatula or pancake flipper to flatten the patty to about ¼" thick. Fry until golden brown, flip, and fry the other side. Drain excess oil on paper towel if necessary.
Serve with your favorite toppings. We think this would be great with our Cucumber and Red Onion Salad!
Alternatives & Substitutions
Other veggies shredded into the latkes will add some delicious variation-try zucchini, beet, or sweet potato instead! Another light dish using this tasty spice is our Beet and Apple Salad.
Looking for recipes for our Swedish Savory Sweet Blend? Try our Vegan Swedish “Meatballs”. Or how about our Danish Bread Pork, or our Swedish Meatloaf and Gravy, if you eat meat! For fish lovers, try our Scandi Style Salmon Sliders with Green Apple Slaw or our Labskovs Danish Beef Stew?
Be sure to leave comments and feedback on your meals and experiments in the comments for others to read.
Post pictures of your masterpiece meal on social media and tag us. We repost!
Potato Latkes
Serves
4
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Piquant Post spice you'll need: Swedish Savory Sweet
Ingredients
2 cups packed, grated, and drained potato (about 2 medium russet potatoes)
⅓ cup unbleached all purpose flour
3 Tbsp sliced green onion
3 Tbsp unsweetened oat milk
1 Tbsp cornstarch
1 ¼ tsp salt
½ tsp baking powder
2 tsp Piquant Post Swedish Savory Sweet
black pepper, to taste
vegetable oil, for frying
Instructions
Grate potatoes and squeeze out as much moisture as you can using a paper towel. Combine 2 cups grated potato, flour, green onion, oat milk, cornstarch, salt, baking powder, Piquant Post Savory Sweet, and black pepper. Mix well.
In a frying pan, preheat a generous amount of vegetable oil over medium heat.
Spoon 1/4-1/3 cup of potato mixture into the pan. Use a spatula or pancake flipper to flatten the patty to about ¼" thick. Fry until golden brown, flip, and fry the other side. Drain excess oil on paper towel if necessary.
Serve with your favorite toppings. We think this would be great with our Cucumber and Red Onion Salad!
Notes
If possible, use a nonstick pan to make this recipe, or a seasoned cast iron skillet.
Make sure the oil is hot in the pan before adding the potato mixture. Check the pan by adding a few droplets of water-if they sizzle the pan is ready!
Keep the latkes warm in your oven while you cook them in batches!
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