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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: 

  • Labne + Smoked Salmon: Spread labne on the latkes, top with smoked salmon and sprinkle on some Coquelicot N.24 (a blend of blue poppy seed, mustard seed and lemon). 
  • Apple + Mustard: Spread a thin layer of Dijon mustard on the latkes. Top with thinly sliced apple "matchsticks" and season with Smoked Salt N.8 (a cold-smoked Maldon salt perfect for recreating the flavors of outdoor cooking).  
  • Tahina Jalapeño: Spread tahina sauce on the latkes and top with pickled jalapeños and Izak N.37 (a Tunisian spice blend with sweet chilies and cumin). For tahina sauce, slowly whisk ice water into about ½ cup tahini until a creamy sauce forms. Season to taste with salt and lemon juice. Store in the refrigerator. 

More Latke Recipe Ideas:


  • About ⅓ cup white onion
  • About 1 heaping cup peeled and diced Yukon gold potatoes
  • ½ teaspoon salt
  • 2 teaspoons spice mix (optional)
  • 1 egg
  • 1 teaspoon baking soda
  • ⅔ cup chickpea flour
  • Vegetable oil, for frying


Serves: 10


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.