Recipes June 21, 2023  | Servings: 4 | Cook Time: 30 min.

Spirit Rock Latkes

Our latkes are made from grated potatoes, onion, eggs, and a binder. In their ideal form, they have a crisp exterior and a light, creamy inside.


  • 2 cups very ripe bananas*
  • 1/2 ½ cup sugar (or 1/3 cup honey or agave)
  • ¼ cup melted butter (or oil or melted vegan butter)
  • 2 tablespoons lemon juice
  • 1 teaspoon vanilla
  • 2 cups whole wheat pastry flour (or gluten free flour of choice**)
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ cup chopped dried fruit of choice (we like apricots & dates)


  1. Saute the onions over medium heat, stirring occasionally. When they begin to turn translucent, add a pinch of salt. When the onions are tender and sweet, set them aside to cool a bit.
  2. With a box grater, shred the potatoes into a bowl of cold water. Allow potatoes to soak for 1-2 minutes, then drain well in a colander. Spread drained potatoes and onions on a kitchen towel and roll up jelly-roll style. Twist towel tightly to wring out as much of the liquid as possible. Scrape potatoes and onions into a mixing bowl with eggs, flour, baking powder, and some salt. Mix until all ingredients are combined.
  3. Add oil to a large, heavy-bottomed pan (cast-iron is best!) until there is about 1/2 inch of oil in the pan. Place over medium-high heat, and heat until it is shimmering but not smoking.
  4. Drop 2 or 3 tablespoons of the mixture into the oil and fry until the bottom begins to turn golden brown (about 3 minutes). Flatten the mixture with your spatula, then flip and cook until the second side is golden brown and the latke is cooked through (about another 3 minutes). Taste this delicious test-latke, and adjust the large batch accordingly (does it need more salt? more flour so that it binds properly? some chives, just for fun?)
  5. Working in batches, cook three or four latkes at a time, being careful not to overcrowd the pan. Placed finished latkes on a paper towel-lined plate (to soak up the excess oil). Serve hot, with applesauce and/or sour cream.
  6. If you are not serving immediately, you can freeze or refrigerate the finished latkes, and the re-heat them on a sheet tray in a 400 degree oven (cook until heated through, about 5 minutes).
  7. ENJOY!

You Might Also Like