Potato and Fennel Latkes with Potato, Fennel and Olive Relish

  • Active Time 25m
  • Total Time 25m

8 Servings


  • 2 pounds russet potatoes, peeled, cut into 1-inch cubes
  • One 8-ounce onion, peeled, cut into 1-inch cubes
  • 1/4 cup chopped fresh fennel fronds (leafy green tops)
  • 2 large eggs
  • 3 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 3/4 teaspoon fennel seeds, crushed in plastic bag
  • 1/2 teaspoon pepper
  • 1/2 teaspoon baking powder

  • Vegetable oil
  • Non-dairy sour cream (such as Imo)
  • Potato, Fennel and Olive Relish (see recipe)

Companion recipe: Potato, Fennel and Olive Relish


Using coarse shredding blade in processor, shred 1/3 of potatoes and

1/3 of onions. Repeat with remaining potatoes and onion in 2 batches.

Transfer mixture to large kitchen towel. Twist towel tightly around

mixture and squeeze out as much moisture as possible. Place potato

mixture in large bowl. Add fennel fronds, eggs, flour, salt, fennel seeds,

pepper and baking powder and blend well.

Pour enough oil into heavy large skillet to coat bottom and heat over

medium-high heat. For each latke drop 1/4 cupful batter into skillet.

Flatten each mound with spatula to 3- to 4-inch round. Fry latkes until

golden brown and crisp, about 4 minutes per side. Transfer latkes to large

baking sheet. Repeat frying with remaining batter, leaving behind in bowl

any liquid that collects in batter when you measure, and adding more oil to

skillet as needed.

DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.

Rewarm latkes on baking sheets in 350 degree F oven until crisp, about 15 minutes.

Arrange latkes on plates. Spoon non-dairy sour cream and relish alongside and serve.

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 6173

nutrition information per serving

238 calories; 12g total fat; 53mg cholesterol; 388mg sodium; 33g carbohydrates; 4g fiber; 6g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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