Sunday Brunch: Chef Ben West from La Villa Restaurant makes Potato Latka

Posted at 12:59 PM, Dec 11, 2016
and last updated 2016-12-11 13:59:06-05

This Sunday, Chef Ben West stopped by to share his recipe for Latka with a special guest Rabbi Dan Caiman.

Potato Latka

  • Ingredients 1 ½ pounds russet potatoes peeled
  • 1 large white or yellow onion
  • 2 large eggs, lightly beaten
  • 2 to 3 tablespoons flour
  • Freshly ground black pepper
  • Vegetable oil for frying


  • Grate the potato (it is easiest to use a food processor) and put into a colander. In small hand fulls, squeeze out as much liquid as you can and put into a mixing bowl.
  • Grate the onion and add it to the potato
  • add the eggs and 2 Tablespoons of flour, salt and pepper and mix well together. If the batter feels too loose or wet, you can add some more flour.
  • Using a large frying pan, heat about ¼ inch of oil over a medium high heat.
  • Using a tablespoon, drop a heaping spoonful of the mix into the oil. Smoothing them out slightly to help make them flat. Cook for 3 to 4 min per side until crisp and golden brown.
  • Take them out of the oil and put them on a baking sheet that has been lined with paper towel and sprinkle a pinch of salt over them.
  • You can keep the try in a warm oven heated to 200 until you are ready to serve.
  • They are best served hot with a side of applesauce and or sour cream.

Notes: if you are making several pans of latkas make sure that you keep adding oil as the level drops


Sweet Potato Latka

  • 1 lbs sweet potato
  • 1 small onion
  • 1/3 cup flour
  • 2 eggs
  • salt and pepper to taste
  • Zucchini Latka
  • 3 medium zucchini, shredded (about 4-1/2 cups)
  • 1 small onion
  • ¼ cup bread crumbs or matzo meal
  • Salt and pepper to taste