Olive Latkes
Crispy, golden, and bursting with savory Mediterranean flair, these Olive Latkes put a flavorful twist on the traditional potato pancake. Made with grated russet potatoes and onion, these latkes are elevated by the briny addition of finely chopped green olives, creating a perfect balance of crispy texture and zesty flavor. A simple batter of egg, flour, and a hint of baking powder ensures they cook up light and crunchy, while the olive-infused mix keeps each bite uniquely delicious. Perfect for Hanukkah celebrations or as a stunning appetizer, these latkes are fried to crispy perfection in vegetable oil and pair beautifully with a dollop of sour cream or tangy Greek yogurt. With just 20 minutes of prep time, this recipe makes a fun and easy way to bring a modern spin to a classic dish.
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Recipe Information
Ingredients
- 3 medium Russet potatoes
- 1 medium Yellow onion
- 0.5 cup Pitted green olives
- 1 large Egg
- 3 tablespoons All-purpose flour
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Baking powder
- 0.5 cup Vegetable oil
- Sour cream or Greek yogurt (optional, for serving)
Instructions
Peel the potatoes and shred them using a box grater or a food processor. Transfer the shredded potatoes to a clean kitchen towel and squeeze out as much moisture as possible. This helps ensure the latkes turn out crispy.
Grate the onion using the same grater and transfer it to a mixing bowl. Add the shredded, squeezed potatoes to the bowl.
Chop the green olives finely and add them to the mixture. Stir to combine.
In a small bowl, whisk together the egg, all-purpose flour, salt, black pepper, and baking powder. Pour this mixture over the potato and olive mixture and mix well until fully combined.
Heat the vegetable oil in a large skillet over medium-high heat. The oil should shimmer but not smoke.
Scoop about 2 tablespoons of the potato mixture and flatten it into a disk with your hands. Carefully place it into the hot oil. Repeat with additional portions, frying 3-4 latkes at a time, without crowding the pan.
Cook the latkes for 3-4 minutes on each side, or until golden brown and crispy. Adjust the heat if necessary to prevent burning.
Transfer the cooked latkes to a paper towel-lined plate to drain excess oil. Repeat with the remaining mixture.
Serve the latkes warm with sour cream or Greek yogurt, if desired.
Nutrition Facts
Calories |
1788 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.6 g | 162% | |
| Saturated Fat | 21.4 g | 107% | |
| Polyunsaturated Fat | 69.2 g | ||
| Cholesterol | 234 mg | 78% | |
| Sodium | 3584 mg | 156% | |
| Total Carbohydrate | 147.3 g | 54% | |
| Dietary Fiber | 14.0 g | 50% | |
| Total Sugars | 11.4 g | ||
| Protein | 26.2 g | 52% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 165 mg | 13% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 3217 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
