Ingredients
• 1.5 lbs (700g) russet or Yukon Gold potatoes, peeled
• 1 small yellow onion
• 1 large egg (or 1 tbsp ground flax + 3 tbsp water for vegan)
• 2 tbsp almond flour (replaces matzo meal—adds crispness, no gluten)
• ½ tsp sea salt
• ¼ tsp black pepper
• 2–3 tbsp avocado oil or olive oil (for frying—avocado has high smoke point)
• Optional: 1 tbsp chopped fresh dill or chives
Instructions
- Grate & dry (key step!): Grate potatoes and onion using a box grater or food processor. Transfer to a clean kitchen towel and squeeze out as much liquid as possible—this ensures crispiness!
- In a bowl, combine drained potatoes, onion, egg, almond flour, salt, pepper, and herbs (if using). Mix well.
- Heat 1–2 tbsp oil in a large skillet over medium-high heat.
- Scoop ¼-cup portions, flatten into ½-inch patties. Fry 3–4 per batch, 3–4 min per side, until deep golden and crisp. Add more oil as needed.
- Drain on a wire rack (not paper towels—keeps them crisp!).
- Serve hot with applesauce or sugar-free sour cream + chives.
PREP TIME & NUTRITION :
Prep Time: 15 min | Cook Time: 15 min | Total Time: 30 min | Servings: 4 (3 latkes each)
Calories: 180 | Net Carbs: 20g | Fats: 8g | Protein: 5g