Today is December 17, 2025 / /

Kosher Nexus
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Herb and Scallion Latkes

Ingredients

  • 4 medium Russet potatoes (about 2 pounds total), scrubbed and unpeeled
  • 1 small onion, peeled
  • 4 medium scallions, thinly sliced
  • 1/4 cup finely chopped fresh dill
  • 1/4 cup finely chopped fresh parsley leaves
  • 15 fresh basil leaves, thinly sliced
  • 2 large eggs, lightly beaten
  • 1/3 cup all-purpose flour
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon freshly ground black pepper
  • Vegetable oil, for frying

Instructions

  1. Line a large, rimmed baking sheet with several layers of paper towel; set aside.

  2. Grate the potatoes and onion on the large holes of a box grater. Or, cut them into quarters and shred them in a food processor fit with a shredding blade. Working in batches, wrap shredded potato and onion in a dishtowel or several layers of paper towel and squeeze as much water as you can out of them.

  3. Transfer the shredded, squeezed potatoes and onion to a large bowl. Add the scallions, dill, parsley, basil, eggs, flour, salt, and pepper and mix until fully combined.

  4. Heat about 1/4 inch of vegetable oil in a large frying pan over medium-high heat until shimmering but not smoking. Working in batches of 3 to 4, drop batter by the 1/4 cup into the pan and press gently with a spatula to flatten. Cook, flipping once, until browned on both sides and cooked through, 8 to 10 minutes total.

  5. Continue process until all batter is used up, adding additional oil to the pan if necessary and adjusting the heat if latkes are browning too quickly or not quickly enough. Serve hot.

Recipe Notes

Make ahead: Let the fried latkes cool completely, then wrap tightly with plastic wrap and freeze until needed. To reheat, place frozen latkes in a single layer on a large, rimmed baking sheet and warm in a 400°F oven until crisp and warmed through, 10 to 15 minutes.

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.