Are latkes healthy? It depends. I think that a small serving can be part of a healthy meal, if you don’t add any flour, and if you cook the latkes in coconut oil or avocado oil. Regardless, I enjoy a few latkes every year during the holiday of Hanukkah. Crisp on the outside, tender on the inside, and very flavorful, latkes are just too good to give up!

Prep and Cool time
Cook time
Total time
Recipe type: Sides, Vegetarian
Yield: 24 latkes
  • 1 large (8 oz) onion
  • 2 lb. peeled Yukon Gold potatoes
  • 2 large eggs
  • 1 teaspoon fine sea salt
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder
  • 1 (14 oz) jar Refined coconut oil
  1. Preheat oven to 200 degrees F. Place a cooling rack on a baking sheet.
  2. Peel the onion, quarter it, then process it in the food processor until it’s finely chopped. Place in a colander, and place the colander on top of a bowl.
  3. Using the shredding disc of your food processor, shred the potatoes. Place them in the colander.
  4. Use your clean hands to mix the onion and potatoes. Press the mixture with your hands, repeatedly, to extract as much liquid as you can into the bowl. The drier the mixture is, the crispier the latkes will turn out and the less chance of them falling apart on you when you fry them. Resist the temptation to add flour to help absorb the liquid: it is unnecessary and will result in suboptimal latkes.
  5. In a large bowl, whisk together the eggs, salt, pepper and garlic powder. Add the drained onion/potato mixture and use a fork to mix well.
  6. Heat the oil in a 12-inch nonstick skillet over medium-high heat until hot but not smoking, about 4 minutes. Oil should cover the bottom of the skillet and be about ½-inch deep.
  7. Spoon about 2 tablespoons mixture per pancake onto the skillet, pressing on them a little with a spatula to flatten. If using a 12-inch skillet, you’ll be able to fry 4 latkes at a time. I fry in 2 skillets simultaneously – it cuts the frying time in half and is quite doable.
  8. Cook the latkes until undersides are browned, about 5 minutes. Turn the latkes over and cook until the other side is browned, about 5 more minutes.
  9. Transfer the cooked latkes to paper towels to drain, then place them on the prepared baking sheet and keep them in the warm oven, while you finish frying more batches. Between batches, mix the egg/potato/onion mixture - it tends to separate.
Don’t use frozen hash browns potatoes for latkes – I tried and it’s just not the same. The latkes turn out much less flavorful and quite soggy.

Refined coconut oil is flavorless and very suitable for high-heat frying. You can also use avocado oil.

Nutrition info is from
Nutrition Per Serving
Serving size: 2 latkes; Calories: 200; Fat: 11g; Saturated fat: 2g; Carbohydrates: 20g; Sodium: 565mg; Fiber: 2g; Protein: 4g


More Healthy Recipes:

Share: Pin on PinterestShare on YummlyShare on FacebookTweet about this on TwitterShare on Reddit