Classic Potato Latkes with Dill

Pair this with a citrus and greens salad, some fresh fruit and a side of spinning dreidels, gelt and smiles to fill you Hanukkah with light.

5 from 1 vote
Classic Potato Latkes with Dill
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
Course: Breakfast
Cuisine: American, Jewish
Servings: 16 Large Latkes
Calories: 84 kcal
Author: Cara Lyons
  • 3 pounds potatoes russet or yellow potatoes work well
  • 1 large onion
  • High heat cooking oil such as avocado oil, for cooking
  • 4 large eggs
  • 9 tablespoons arrowroot or tapioca starch
  • 3 teaspoons sea salt
  • teaspoons freshly ground black pepper
  • 1 teaspoon dried dill
  1. Peel the potatoes. (If you are doing this step ahead of time, place them in a large bowl and cover with cold water. Cover and refrigerate. When ready to proceed, remove from water and pat dry.)
  2. If the potatoes are large, cut them in half.
  3. Grate the potatoes using the shredding disk on a food processor.
  4. Transfer to a large colander.
  5. Grate the onion using the shredding disk and add to the potatoes.
  6. Gather a large handful of the potatoes and onions in a clean dishtowel and squeeze out as much water as possible.
  7. Place in a large bowl.
  8. Repeat with the remaining potatoes and onions.
  9. Pour a thin layer (about ¼-inch) of oil into a large skillet set over high heat. (Tip: Work with 2 skillets to save time!)
  10. Stir the eggs, starch, salt, pepper, and dill into the potato mixture.
  11. When the oil is hot, use a large scoop to drop the batter in the pan and flatten each latke to about ½-inch thickness. Be careful not to crowd the pan.
  12. Cook for about 3 minutes per side, until browned.
  13. Transfer to paper towel-lined cooling racks and allow to drain and cool.
  14. Continue cooking latkes until all of the batter has been used.
Recipe Notes

Latkes may be kept on a baking sheet in a warm oven until ready to serve. Latkes may be made ahead of time and frozen in a single layer on a baking sheet, then transferred to a zip-top bag. To reheat, place a baking sheet in the oven and heat to 425°F. Place the latkes on the hot baking sheet and bake for 10 -15 minutes.

Nutrition Facts
Classic Potato Latkes with Dill
Amount Per Serving
Calories 84 Calories from Fat 9
% Daily Value*
Total Fat 1g 2%
Cholesterol 40mg 13%
Sodium 460mg 19%
Potassium 378mg 11%
Total Carbohydrates 15g 5%
Dietary Fiber 2g 8%
Protein 3g 6%
Vitamin A 1.3%
Vitamin C 12.4%
Calcium 3.7%
Iron 16.8%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.
Tags: Cara Lyons Dill Hanukkah Latkes Magazine
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