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Fennel Potato Latkes


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Fennel Potato Latkes


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Fennel Potato Latkes

I am usually a sour cream girl, but with these the apples go so well with the fennel.


  • Ready Time : 0 min




  • 21/2 lbs. potatoes, unpeeled
  • 2-3 fennel bulbs
  • 3 Eggs
  • 1/3 cup flour
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • Oil for frying


Shred potatoes in food processor and then put them back in with the blade and pulse a few times for a better consistency.

Process fennel with steel blade until chopped fine.

Strain grated potatoes through a colander, pressing out excess water. Add chopped fennel, eggs, flour and seasoning. Mix well.

Heat ½ cup oil in skillet. Lower flame and place 1 large tablespoonful of batter at a time into hot sizzling oil and fry on one side until golden brown, about 5 minutes. Turn over and fry on other side 2 to 3 minutes. Remove from pan and place on paper towels to drain excess oil. Continue until all latkes are cooked.

Serve with apple sauce.  If desired fry the fennel fronds and serve as garnish.



About Tamar Genger MA, RD


Tamar lives in New York and is the mother of three amazing children, a Registered Dietitian, professor of Nutrition, and as you can probably guess, a foodie! Tamar loves to travel with her family and visits kosher restaurants wherever she goes. Although she loves the sights, she spends more time talking about the restaurants and food she ate! As a mom and a nutritionist, Tamar tries to balance her passion for healthy cooking with her insatiable desire for chocolate!




2 Responses to Fennel Potato Latkes

  1. avatar says: js

    these look great! i love the flavor of fennel. any baking options (times/temperature) for those of us who don’t like fried foods? thanks!

    • I would follow any other latke baking instruction probably bake between 350 and 400 for about 10-15 minutes. Make sure to spray the pan with cooking spray.

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