Za'atar Latkes Alyse Baca 12/11/2019 Share Pin Tweet Let's face it, a perfectly pan-fried latke is hard to resist. Why would you want to? Their crispy exterior and pillowy center make them impossible to pass up. In this recipe, we use a traditional latke recipe and technique with the addition of some zesty, bright Za'atar to take them to the next level. We think Bubbe would approve. Ingredients 1.5 lbs Russet potatoes, grated ½ yellow onion, grated 1 large egg 2 Tbsp Matzo meal or plain breadcrumbs 1 tsp kosher salt ¼ tsp Spicewalla Black Pepper, Table Grind 1 cup canola or vegetable oil ¼ cup schmaltz (rendered chicken fat), optional 2 Tbsp Spicewalla Za'atar, plus extra for garnish Spicewalla Cyprus Flake Salt for garnish Shop the Recipe Za'atar $11.99 Add to Cart Flake Sea Salt $9.99 Add to Cart Black Pepper, Table Grind $7.99 Sold Out Print Preparation Place grated potato and onion in a cheesecloth or thin rag and squeeze the excess liquid into a bowl to dry out the mixture as much as possible. Place potato and onion in another mixing bowl and add with egg, matzo meal (or breadcrumbs), salt, pepper, and Zaatar. Stir together to combine. Set aside. Carefully pour out liquid from the onion and potatoes that was squeezed from the cheesecloth, leaving behind the potato starch at the bottom of the bowl. Add that starch to the latke mixture. Heat oil and schmaltz (if using) in a 10 inch cast iron pan over medium-high heat. Scoop ¼ cup of mixture and form into a patty about 4 inches wide. Gently place 3 latkes in the pan at a time. Fry for 2-3 minutes on each side until golden brown, place on paper towels to soak up extra oil. Sprinkle with more Za’atar and Cyprus Flake Salt while they are still hot. Serve immediately with sour cream and applesauce. Shop the Recipe Za'atar $11.99 Add to Cart Flake Sea Salt $9.99 Add to Cart Black Pepper, Table Grind $7.99 Sold Out entree european-and-american Holiday other-global-influences side snack Spring Vegetarian winter Comments Add a Comment Name Email Message Please note, comments must be approved before they are published