Michael Twitty’s Louisiana Latkes

Yield one dozen
2 ratings


2 cups peeled and shredded Yukon gold or russet potatoes

1 tablespoon grated onion

2 tablespoons green bell pepper

1 tablespoon chopped celery

2 tablespoons chopped green onion

1 small garlic clove, minced

1 pinch dried thyme

½ teaspoon cayenne pepper or red pepper flakes

3 eggs, beaten

2 tablespoons all-purpose flour, matzo meal or potato starch

1½ teaspoons salt

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

Creole seasoning, to taste

Garnishes of your choice


Wring the shredded potato in a cheesecloth; repeat several times to extract as much moisture as you can.

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 (most recipes call for between 350°F and 375°F degrees). Take a heaping 1½ tablespoons of the potato mixture for each latke; form into balls and place them in the hot oil, pressing down on them to form ¼- to ½-inch thick patties. Brown on one side, turn, and brown on the other. Carefully remove from pan and place latkes on paper towels to drain.

Serve with spiced applesauce and or chili-garlic sauce, or another garnish of your choice.

Ingredients used in this recipe