Tray of potato latkes with sauce in center.

A traditional treat during Hanukkah celebrations, potato latkes are as symbolic as they are delicious. The addition of riced cauliflower stretches this recipe without detracting from the flavor, giving you more latkes bang for your buck. Serve these traditionally with apple sauce or sour cream, or up the ante with smoked salmon and caviar for a fancier interpretation. Any way you serve these, they’re sure to be a hit! 

Makes about 16 latkes 

Total Time: 30 minutes



  • 1 yellow onion, peeled and halved
  • 1 large Idaho potato, peeled and quartered
  • 1 cup riced cauliflower 
  • 1 garlic clove, minced
  • 2 eggs, beaten
  • ½ cup matzo meal 
  • 1 teaspoon sea salt, plus more to serve
  • Duck fat, chicken fat, or oil, to fry
  • Apple sauce, to serve


  1. In a food processor fitted with the shredder attachment, shred the onion and potato. Drain over a fine-mesh sieve, pressing out as much liquid as possible. 
  2. In a large mixing bowl, combine the drained potatoes and onion, the riced cauliflower, garlic, eggs, matzo meal, and sea salt. 
  3. In a large skillet over medium heat, melt the fat or oil. Press the potato mixture into 2-inch round pancake shapes, pressing them into the hot pan to flatten slightly. Cook for 3-4 minutes per side, until golden brown and crispy. You will have to cook them in a few batches, adding more fat or oil as needed.
  4. Once cooked, transfer to a paper towel-lined plate to drain, and season with a pinch of salt while hot. 
  5. Serve with apple sauce for dipping, and enjoy! 

About The Author

Elizabeth is a graduate of Hamilton College and The French Culinary Institute, as well as an avid world traveler and dinner party hostess. For more information, visit her website:

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