Herbed Latkes

By George Duran



  • 2 lbs. russet potatoes, peeled 
  • 1/2 onion 
  • 6 cubes of Dorot Gardens Parsley 
  • 1/2 tsp. olive oil 
  • 2 eggs 
  • Salt and pepper 
  • Vegetable oil for frying


  1. Place 2 to 3 large layers of paper towels on a cutting board and begin grating  potatoes and onion on top. Pick up the grated potatoes and onion and with the paper  towel into a large ball and gently squeeze out liquid, trying not to rip through the  paper towel. Place the grated potatoes and onion in a large bowl. Repeat as needed  until all of the potatoes and onions are grated and squeezed.  
  2. In a small bowl microwave Dorot Gardens parsley cubes and olive oil for 1 minute.  Once cooled, add eggs and beat. Pour eggs into grated potatoes and use a fork to  combine. Season with salt 1 tsp. salt.  
  3. Heat vegetable oil in a skillet, about 1/4 inch deep. Once the oil begins to shimmer  (about 325F-350F) take a small handful of the potato mixture and flatten it out on  the palm of your hand, making sure they are binding. Place them carefully in the hot   oil and fry on each side until golden brown, about 3-4 minutes per side. Keep an eye  on the oil temperature and adjust heat as needed to prevent latkes from burning or  under-cooking.  
  4. Season with more salt and pepper as needed and serve with apple sauce and sour  cream. 

Serves 4-6