Please enter the email you’re using for this account.
Parve
Medium
30 Minutes
Diets 
Potato latkes are a tradition on Chanukah, but sometimes they can be a little bit heavy and oily. Our take on the latke is to make a fritter of shredded potato and pate a choux. Pate a choux is the wet sticky dough that when baked gives you creampuffs and eclairs and when fried produces churros. By combining choux paste with shredded potatoes and deep frying it we are going to achieve a light, airy, and crispy fritter “latke”.
3/4 cup water
1/2 stick margarine
1/4 teaspoon salt
1/2 teaspoon sugar
3/4 cup all-purpose flour
4 eggs
1 Russet potato
1 sweet potato
1 tablespoon onion flakes
1 tablespoon tarragon, chopped
1 tablespoon chives, chopped
1 teaspoon salt
1 teaspoon pepper
Prepare the batter: In a pot place water, margarine, salt, and sugar, and heat until the margarine is melted. Stir in 3/4 cups of flour and continue stirring with the flame on until the batter pulls from the side of the pot and leaves a trail. Transfer to another high-sided pot or bowl and add, one at a time, four eggs, making sure each egg is fully incorporated before add the next. Set the batter aside.
Grate the potato and sweet potato. Squeeze out the excess water from the regular potatoes. Add the shredded potatoes, one tablespoon onion flakes, chives, tarragon and one teaspoon salt and pepper to the choux paste batter. Stir together and set aside.
Fill a medium sized pot with three inches of oil and heat to 350 degrees. Using a one-ounce ice cream scoop or table spoon drop four to five balls of batter into the oil. Fry for four to five minutes or until nicely browned. Do not overcrowd the fryer. Once done set aside on a paper-towel-lined plate and fry the next batch.
Serve with sour cream or applesauce.
How Would You
Rate this recipe?
Fast answers grounded in site content.
When leaving comments on kosher.com we ask that you be respectful, appropriate, and stay on topic. Click here to read our full comment policy.
Kosher.com Commenting Guidelines
We love hearing from our community! Constructive feedback, tips, questions, and friendly engagement are encouraged.
By commenting on Kosher.com, you agree to follow these guidelines. Please note that comments are for community discussion only and should not be considered halachic guidance—always check with your own Rabbi or LOR.
1. Be Respectful
2. Keep It Appropriate
3. Protect Privacy
4. Stay On Topic
5. Moderation
This is the best latke recipe! I cook it in avocado oil. It’s delicious, light and a huge hit with my family and friends. It’s on a monthly rotation in my household.
margarine alternative Can it be Earth Balance, not margarine?
yes!
Can I freeze these and cook later?
Yes