Latkes fried in Ghee

Latkes fried in Ghee

Photo: Rianne Chittenden

Take your latkes to the next level with this scrumptious recipe from Ahara cofounder, Andrea Shuman.



2 large russet potatoes  

1 large white onion

¼-½ cup Flour to thicken

1 large egg

Salt and Pepper to taste

½ cup ghee (we recommend brown butter)

*Traditionally served with applesauce and sour-cream



  • Shred potatoes, place in colander to begin draining process
  • Finely mince onion
  • Mix potato and onion together in colander (option to use cheese cloth here) and squeeze out as much moisture as possible. This part is key for correct consistency of pancake
  • Once as much moisture is removed as possible, put in mixing bowl and add salt
  • Add egg and mix well with hands
  • Start with a 1/4 cup of flour and mix in. Then add in 1-2 tsp at a time of flour and mix with hands until coated and not dripping. You should be able to ball up a bit and flatten in your hands
  • Heat ghee over medium in frying pan, do not allow to smoke 
  • Carefully add pancakes (the ghee can get feisty, if you have a splatter guard, use it). Ghee should cover at least half the depth of the pancake.
  • Cook until golden brown on each side
  • Remove to plate covered in a few paper towels to absorb ghee

Alternate Air-fryer Method: Put flattened pancakes in shallow pan and pour melted ghee over and carefully place in air fryer. *We do, however, recommend the traditional method:)  

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