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Latkes - Two Ways

Over the years our eating style has changed. We used to eat oil with almost every meal, then moved to limited oil and now it’s just about non-existent in our home. So naturally, our latkes recipes have changed as well. One thing that has stayed a constant is making them quickly, easily and without the stovetop frying mess and smell. So if you are oil-free or not, we are sure you’ll enjoy one of these two recipes for the ease and the taste!

These latkes are pretty simple and perfect as a main dish, side dish or a simple snack. They are also perfect for Hannukah! Enjoy these and let us know how you like to prepare your latkes!




  • Boiled potatoes
  • Pink Himalayan salt, optional. 


  • Place cooled potatoes (with skin on) in the waffle maker and let sit until crispy. 
  • This will help you remove it better. 
  • Top with cashew cream, faux sour cream, applesauce or salsa

With Oil (but you can make it this way without too!)


  • Baby potatoes
  • Olive oil
  • Sea salt 


  • Boil the baby potatoes until soft (but not too soft)
  • Cool them and place them between two clean dish towels 
  • Press down with the bottom of a glass
  • Place some oil on a baking sheet
  • Place the smashed potatoes on the oiled baking sheet and brush the tops with some oil
  • Bake at 400° until crispy
  • No need to flip, no need to fry
  • No need to smell like a bubbie’s house 


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