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potato latkes with parsley and cilantro gremola and sour cream-3915-2

Potato Latkes with Parsley-Cilantro & Walnut Gremolata

  • Author: Dalya Rubin
  • Total Time: 1 hour 5 minutes
  • Yield: 8-10 small latkes 1x
  • Diet: Gluten Free



For the Latkes:

  • 1 1/2 pounds russet (approx. 3 to 4 medium potatoes, 2-3 large potatoes)
  • 1/2 medium yellow onion, peeled and quartered
  • 1 large egg
  • 2 tablespoons potato starch
  • 1 ¼ teaspoon kosher salt
  • ¼ teaspoon ground black pepper, optional
  • 1 cup canola oil or vegetable oil

For the Parsley-Cilantro & Walnut Gremolata:

  • 1 cup packed fresh parsley, stems removed
  • 1 cup packed fresh cilantro, stems removed
  • 2 garlic cloves, roughly chopped
  • 1 teaspoon miso paste
  • Zest of 1 lemon
  • ¼ cup walnuts, toasted in the oven for 5 min
  • 1 teaspoon fine sea salt
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon red pepper flakes
  • ¼ cup olive oil
  • Vegan Sour cream


Make the Latkes:

  1. Peel potatoes and place into a large bowl filled with cold water. This will prevent potatoes from turning brown while the others are being peeled.
  2. Once potatoes are peeled, use a food processor fitted with the shredding blade to shred the potatoes. Alternatively, use a handheld grater to shred the potatoes. Then, shred in the onion as well.
  3. Place shredded potato/onion mixture into a cheesecloth or thin kitchen towel and wring out any excess liquid into the sink.
  4. Place the dry, shredded potatoes & onion into a bowl and add the egg, potato starch, salt and pepper. Mix until well combined.
  5. Heat oil in a medium-large skillet with high sides, on the stove over medium-high heat. To test if oil is ready, drop in a tiny piece of the potato mixture -- if it starts to sizzle, you’re set!
  6. Lower the heat to a medium flame to prevent oil from splattering. Scoop ¼ cup of the potato latke mixture and press down into the measuring cup to squeeze out any excess liquid. Then, place into the pan. Only fry 3-4 latkes at a time to prevent overcrowding.
  7. Cook latkes for 2-3 minutes on one side, then flip and cook another 2-3 minutes.
  8. Drain latkes onto a paper towel lined plate or baking sheet.
  9. To keep latkes warm and crisp, place onto a pan in a 200°F oven for up to 15 minutes before serving.

Make the Parsley-Cilantro & Walnut Gremolata: 

  1. Pulse all ingredients in a food processor (without the vegan sour cream).
  2. Mix in 1-2 tablespoons more olive oil if necessary.
  3. Spread the vegan sour cream onto a dish and top with the blended  Parsley-Cilantro & Walnut Gremolata. Decorate with the fried latkes. Enjoy!
  • Prep Time: 45 minutes
  • Cook Time: 20 minutes
  • Category: Hanukkah