Za'atar & Herb Potato Latkes

Name: Za'atar & Herb Potato Latkes
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: Makes approx. 24 latkes
Cuisine: jewish
Ingredients: 900g potatoes (about 5 large starchy potatoes, I use Maris PIpers), washed but left unpeeled; 1 medium onion (approx. 225g); 1 large egg lightly beaten; 15g matzo meal or flour; 2 tbsp za’atar; 20g flat-leaf parsley roughly chopped; 20g coriander roughly chopped; 500ml vegetable oil for frying; 1 tbsp tahini; 3 tbsp Greek yogurt; 1-2 tsp lemon juice

⏱ 60 mins 🍽 Makes approx. 24 latkes 🌶 jewish ✅ Easy 🏷 Side dish

These potato latkes are a Jewish classic, reimagined with the addition of za'atar and fresh herbs for a vibrant Middle Eastern flavour. Grated potato and onion are combined with egg, matzo meal and seasonings, then fried until crisp and golden. They are served with a simple, tangy sauce made from tahini, yogurt and lemon juice. This recipe yields approximately 24 latkes, making it ideal for sharing.

Ingredients

900g potatoes (about 5 large starchy potatoes, I use Maris PIpers), washed but left unpeeled
1 medium onion (approx. 225g)
1 large egg lightly beaten
15g matzo meal or flour
2 tbsp za’atar
20g flat-leaf parsley roughly chopped
20g coriander roughly chopped
500ml vegetable oil for frying
1 tbsp tahini
3 tbsp Greek yogurt
1-2 tsp lemon juice

Method

Grate the washed, unpeeled potatoes using a food processor with a grating attachment or a box grater, placing them into a large bowl of very cold water. Grate the onion into a separate bowl.
Lift the grated potatoes from the water with your hands, letting the water drain away, then place them with the onion onto a clean tea towel. Wring the cloth tightly over the bowl of water to remove all excess moisture, saving the liquid.
Put the dry potato and onion mix into a large bowl. Add the beaten egg, matzo meal, 1 tsp salt, ½ tsp ground black pepper, the za'atar and most of the chopped herbs. Pour off the water from the reserved bowl, keeping the white potato starch at the bottom. Mix this starch into the potato mixture until well combined.
Add oil to a large frying pan to a depth of about 1½cm and place it over a medium heat. Heat the oil until a bread cube turns golden in about a minute. Take heaped tablespoons of the potato mix, pressing firmly to remove any remaining water, then shape and gently place them into the pan, spacing them about 2cm apart.
Press down on the latkes with a fish slice and cook until the underside is crisp and a dark golden colour, which should take about 4-5 mins. Flip them over and cook for another 4-5 mins until both sides are golden brown and the potato is cooked through.
Move the cooked latkes to plates or trays lined with kitchen paper and sprinkle with a little salt. For a large batch, you can keep them warm in a low oven. Continue cooking all the mixture, adding more oil to the pan as needed.
Combine the tahini, yogurt and lemon juice in a small bowl to make the sauce. Stir until the mixture thickens and becomes sticky. Slowly add cold water, one teaspoon at a time, stirring well after each addition, until it reaches a pourable consistency. Season and serve drizzled over the warm latkes.

Nutrition (per serving)

Calories99 kcal

Fat7 g

Saturates1 g

Carbs8 g

Sugars1 g

Fibre1 g

Protein2 g

Sodium96 mg

Recipe details

Skill levelEasy

CategorySide dish

Cuisinejewish

DietVegetarian