Cajun Latkes

Yield 12-16 latkes
2 ratings

You can use Crystal Farms Simply Potatoes Shredded Hash Browns, which are sold fresh in our refrigerated section (they taste like homemade) or shred your own. Because our latkes are larger, we also used a combination of flash-frying and baking to ensure that the latkes are a beautiful light-golden color on the outside and fully cooked on the inside. – Mickey Bordelon, Rouses Markets


3 cups peeled and shredded Yukon gold or russet potatoes

½ cup Trinity (diced bell pepper, onion and celery)

2 tablespoons chopped green onion

3 garlic cloves, minced

1 pinch dried thyme

½ teaspoon cayenne pepper

3 eggs, beaten

¼ cup all-purpose flour, matzo meal or potato starch

1½ teaspoons kosher salt

½ cup peanut oil for frying (use canola or vegetable oil if you have allergies)

Creole seasoning

Garnishes of your choice


Preheat the oven to 350ºF.

Line a large sheet pan with foil. Line another baking sheet or platter with paper towels.

In a medium bowl, stir all the ingredients except the oil together.

In a large, heavy-bottomed skillet over medium-high heat, heat the oil until hot. (Drop a shred of potato in hot oil; if it starts to brown, then you know the oil is ready.)

Use a medium-size disher scoop (also called an ice cream scoop) to scoop about 3 ounces of potato mixture at a time into the hot oil, pressing down on each one to form ¼- to ½-inch thick patties. Fry the latkes in batches, adding more oil as needed and turning over once. When the latkes are golden brown on both sides, transfer to the prepared paper towel-lined baking sheet.

Transfer latkes to the sheet pan, place in preheated oven, and bake for 6 to 7 minutes to finish.

Serve with sour cream, applesauce or hot sauce, or another garnish of your choice.