Potato Latkes

This recipe for Potato Latkes teaches you how to make a more healthful version of this traditional Jewish fare. Shredded potatoes and onions are combined with matzoh meal, corn starch and freshly ground black pepper, but the real treat is that these latkes are cooked on a non-stick griddle with no oil. Serve warm along with sour cream or applesauce; we have included simple plant-based recipes for these too.


  • Potato Latkes
  • 2 1/2 pounds russet or Idaho potatoes, peeled
  • 2 cups matzo meal
  • 1/4 cup potato or corn starch
  • 1 onion, small, peeled
  • 1/2 teaspoon freshly ground black pepper
  • Dairy-Free Sour Cream (store-bought or homemade)
  • Applesauce (store-bought or homemade)
  • Dairy-Free Sour Cream
  • 1/2 cup raw cashews, soaked
  • 1/4 cup water
  • 2 teaspoons fresh lemon juice
  • 1/2 teaspoon apple cider vinegar
  • Applesauce
  • 2 large apples, roughly chopped
  • 2-4 tablespoons water
  • 1 teaspoon lemon juice
  • 1/2 teaspoon pure maple syrup
  • Pinch cinnamon (optional)
  • PREP TIME 15
  • COOK TIME 25
  • Serves 4


Potato Latkes

  1. Preheat oven to 200°F (or set oven to warm).
  2. Grate potatoes and onion with food processor or hand grater.
  3. Mix potatoes, onion and potato/corn starch until the starch is dissolved and potatoes have released some moisture (about 2 minutes) then add freshly ground black pepper.
  4. Add the matzo meal and mix well.
  5. Let mixture sit for about 10 minutes. Mixture will have some liquid but be sticky.
  6. Heat non-stick flat griddle to medium heat.
  7. Roll mixture into balls (golf ball size) then flatten into a patty. Alternatively you can use a silicone pancake ring to hold them together and achieve a consistent shape.
  8. Place latkes on griddle and cook until golden brown (about 4 minutes on one side, then flip and cook for 3-4 minutes on the other side).
  9. Remove from griddle and place on a baking pan in the preheated oven to keep warm as you cook additional batches.
  10. Serve with sour cream and/or applesauce.

Dairy-Free Sour Cream

  1. Place all ingredients in a blender and blend until smooth and creamy.


  1. Add apples, lemon juice, maple syrup, 2 tablespoons water, and cinnamon (if using) to a high-speed blender and puree, adding more water if needed to achieve desired consistency.
  2. For raw sauce, pour into a bowl and serve or chill (must be consumed the same day).
  3. For cooked sauce, transfer mixture to a saucepan and simmer over medium-high heat for 1-2 minutes.  Serve warm or chilled and store in the refrigerator for up to 3 days.