Herbed Potato Latkes with Kale

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  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 10 latkes
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2 Yukon gold potatoes, peeled

1 small onion 

Kosher salt and freshly ground black pepper 

1 cup chopped stemmed kale 

1 tablespoon chopped chives 

1 tablespoon chopped dill 

1/3 cup all-purpose flour or matzo meal 

1 large egg, beaten 

Vegetable oil, rendered chicken or duck fat, for frying 

Sour cream, for serving

Applesauce, for serving


  1. Line a baking sheet with paper towels. Put a dish towel in a large colander and set over a large bowl.
  2. Grate the potatoes on the large holes of a box grater and transfer to the towel. Grate the onion and add to the potatoes. Sprinkle with a pinch of salt and pepper. Firmly squeeze the mixture in the towel to extract as much liquid as possible; blot dry on paper towels if especially wet. Transfer the mixture to a large bowl. Add the kale, chives and dill and toss to combine. Add the flour and egg and stir until thoroughly combined.
  3. Working with 1/4 cup of the mixture at a time, form tightly packed pancakes about 2 inches wide. 
  4. Heat 1/4-inch of oil in a large nonstick skillet over medium heat until shimmering. Working in batches, fry the pancakes until golden brown and crisp, 4 to 5 minutes per side. Remove to the prepared baking sheet and sprinkle with salt as you remove from the oil. Serve with sour cream and applesauce. 
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