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Skip the laborious potato grating with this modern twist on latkes from the founder of La Boîte spices and co-founder of the Galilee Culinary Institute by JNF, chef Lior Lev Sercarz. Lior also wrote The Spice Companion, one of Rach's favorite cookbooks.
"I grew up eating greasy latkes in Israel," Lior says. "And since then [have] tried many variations including the domestic version with apple sauce, etc. Something about the grating and splattering while cooking always bothered me. This latke recipe is inspired by Indian chickpea fritters and traditional potato pancakes. You can season it however you want and topping options are, of course, endless."
Watch him show you how to make them in the video above with his adorable sons.
Lior recommends trying these latkes with La Boîte's Shabazi N.38 (a spicy blend of dried green chilies, coriander, and parsley), but they would be delish with any spice blend or just salt and pepper.
More Spice & Topping Suggestions From Lior:
More Latke Recipe Ideas:
In the bowl of a food processor, combine the onion and potatoes and process until ground. Season with salt and Shabazi, then add the egg and baking soda. Pulse in the food processor for about 1 more minute.
Pour the mixture into a bowl and fold in the chickpea flour.
Heat a thin layer of vegetable oil in a pan. Add spoonfuls of batter into the hot oil and cook for about 1 to 2 minutes per side. Transfer to paper towels to drain.