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A play on the traditional potato latkes, these salt and vinegar potato latkes have a hint of sourness from the vinegar and a healthy sprinkle of sea salt. Serve along side onion and chive sour cream for a fun play on latkes.
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5 from 1 vote

Salt and Vinegar Potato Latkes

A play on the traditional potato latkes, these salt and vinegar potato latkes have a hint of sourness from the vinegar and a healthy sprinkle of sea salt. Serve along side onion and chive sour cream for a fun play on latkes.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Side Dish
Cuisine: Jewish
Keyword: potato latkes, salt and vinegar potatoes, salt and vinegar latkes, fried potato latkes, Hanukkah latkes
Servings: 12 latkes
Calories: 118kcal
Author: Samantha Ferraro

Ingredients

Salt and Vinegar Latkes

  • 4 russet potatoes peeled and cut into large chunks
  • 1/2 large white onion peeled and cut into large chunks
  • 1/2 cup white vinegar + more for brushing on
  • 3 large whole eggs
  • 1/2 cup matzo meal
  • 1/2 tsp sea salt + more for garnish
  • Freshly ground black pepper
  • Canola vegetable or grapeseed oil for frying

Sour Cream Mixture

  • 1/2 cup sour cream
  • 1/2 tsp granulated onion
  • 1/2 teaspoon dried chives
  • Fresh chives for garnish

Instructions

  • Start by either gating the potato and onion with a hand grater or grating attachment of your food processor.
  • Place shredded vegetables in a clean kitchen towel and squeeze most of the liquid out, then add to a large bowl along with vinegar and toss to combine.
  • Add in the eggs, matzo meal and salt and pepper and mix everything together.
  • Heat a large skillet with oil and place a tablespoon sized mixture into the oil. If it sizzles, it's ready. Gently use the back of your spoon and press down and cook for about 3-4 minutes until the edges are crisp and golden brown, then flip over and cook for another 2-3 minutes until golden brown.
  • Remove latkes to a wire lined baking sheet and lightly brush with more vinegar and a good sprinkle of sea salt.
  • For the sour cream, stir together the sour cream with dried onion and chives and taste for seasoning. Garnish with fresh chives.

Notes

  • Squeeze out most of the liquid. The onion is more watery than potato and you don't want a soggy mixture.
  • Test the oil with a small piece of mixture, if it sizzles, it's ready.
  • Salt the latkes as soon as they're out of the frying pan and hot!

Nutrition

Calories: 118kcal | Carbohydrates: 19g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 46mg | Sodium: 124mg | Potassium: 344mg | Fiber: 1g | Sugar: 1g | Vitamin A: 259IU | Vitamin C: 6mg | Calcium: 29mg | Iron: 1mg