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Saffron Salt Is Back For February | Free Shipping Now At $49
Saffron Salt Is Back For February | Free Shipping Now At $49

Test Kitchen Approved

Salted Potato Latkes

Recipe By Savory Spice Test Kitchen

Yields

2 to 4 servings

Prep Time

5 Minutes

Cooking Time

20 Minutes

Recipe By Savory Spice Test Kitchen

Seasoning salt is the secret to our crispy shredded potato delights.

Serving Suggestions

Serve topped with applesauce or sour cream.

Recipe Notes

Food processors tend to produce longer shreds of potato that are optimal for this cooking process, but you can use a box grater if you don’t own a food processor with a shredding disc.

*Saffron Salt is a limited-time offer during February. Missed out? Look out for it next year in-store and online!

Ingredients

Vegetable oil, to fry

2 large russet potatoes, shredded (about 4 cups)

1/2 medium white onion, shredded

2 eggs, beaten

4 Tbsp. all-purpose flour


2 Tbsp. seasoning salt of choice:




Savory Spice ingredients in this recipe

  • Fine Black Malabar Pepper

    Malabar black peppercorns are named for the region from which they are harvested, the Malabar Coast of India. These peppercorns have a bold and wel...

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  • Country Onion Herb Veggie Shaker

    A sunny, lemon-kissed blend of garlic, onion, and thyme for your summertime corn and all-the-time potatoes. Farm-fresh or garden-grown, just a pinc...

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  • Good On You Vegan Chicken Salt

    Chicken salt is an Australian favorite, but what is it? Contrary to what you may think, Australian chicken salt is not traditionally made from chic...

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  • Saffron Salt

    A customer favorite, this vibrant, floral salt with delicate vanilla notes is packaged in a giftable 1 ounce tin. This heart-shaped tin is pretty e...

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    New

Directions

Step 1: Mix ingredients

In a non-stick skillet over medium-high heat, heat 1/4 inch of vegetable oil. In a large bowl, fold all ingredients until well mixed. Mixture will be loose.

Step 2: Form patties & fry

Scoop 1/4 cup of potato mixture into the hot oil and gently flatten to form an even patty. Cook for 2 to 3 min. per side, or until golden brown. Repeat with remaining mixture, cooking in small batches to avoid overcrowding. Remove from oil and place on a plate lined with paper towels to absorb excess oil. Serve warm.