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potato latkes with parsley and cilantro gremola and sour cream-3915-2
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Potato Latkes with Parsley-Cilantro Walnut Gremolata

Prep Time45 mins
Cook Time20 mins
Course: Hanukkah
Servings: 8 -10 small latkes
Calories: 420kcal
Author: Dalya Rubin


For the Latkes:

  • 1 ½ pounds russet approx. 3 to 4 medium potatoes, 2-3 large potatoes
  • ½ 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:

  • 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.
  • 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.
  • Place shredded potato/onion mixture into a cheesecloth or thin kitchen towel and wring out any excess liquid into the sink.
  • Place the dry, shredded potatoes & onion into a bowl and add the egg, potato starch, salt and pepper. Mix until well combined.
  • 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!
  • 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.
  • Cook latkes for 2-3 minutes on one side, then flip and cook another 2-3 minutes.
  • Drain latkes onto a paper towel lined plate or baking sheet.
  • 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: 

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


Serving: 1Serving | Calories: 420kcal | Carbohydrates: 19g | Protein: 4g | Fat: 38g | Saturated Fat: 3g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 23g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 698mg | Potassium: 417mg | Fiber: 2g | Sugar: 1g | Vitamin A: 55IU | Vitamin C: 6mg | Calcium: 24mg | Iron: 1mg