Jewish Latkes Based On An Old Dutch Recipe

When I first suggested this dish to my wife she looked at me with a mix of disbelief and disgust: and that really tastes good? 😉 Yeah, it sure does. It is a recipe common in the Jewish kitchen but I also found a Twist of it as an original very old recipe from my wife’s native Holland. Latkes, or potato pancakes, give you a great alternative to your usual fried potatoes. And they taste divine!

Serves: 4. Preparation time: 15 minutes. Cooking: 30 minutes


  • 1 Kilogram (1000 grams) potatoes, peeled and coarsely grated
  • 4 spring onions
  • 3 tablespoons flour
  • 4 tablespoons coffee milk ( at least 10 % fat)
  • 2 large eggs
  • salt to taste
  • sunflowerseed oil
  • 1 package of smoked salmon
  • sour cream
  • apple Sauce


Preheat oven to 300 degrees Fahrenheit (150 ° C) to store the finished latkes while preparing the others. Peel and grate the potatoes. Add the flour, the coffee milk, the eggs and salt to taste (the mix must taste very salty, almost too salty!).Wash and chop the spring onions, add to potato mix. In a non-stick frying pan cover the ground completely with the oil and heat it. When hot, add two latkes at a time; one latke is approx. 1 tablespoon of the mix. Fry on medium-high heat, replenish plenty of oil when too dry. When the edges of the latkes turn a dark, crispy brown you can turn them and fry them on the other side. Once nicely, deeply browned from both sides remove from pan, drain on a piece of kitchen paper towel and store in the preheated oven. Continue like this until all mix is fried. Arrange salmon on a plate and add as many latkes as you like. On the side, serve sour cream and apple sauce – both taste really good with the latkes! We usually drink a cold beer with them, but they also taste great with apple juice or water.


If you have enjoyed the dish or want to comment or ask a question, please feel free to do so below. Thanks!