Maintenant en lecture: Potato Latkes with Black Garlic Salt
Latkes de Pommes de Terre au Sel d'Ail Noir

Potato Latkes with Black Garlic Salt

Latkes, a culinary specialty of Jewish origin, are little known in Quebec, but are worth discovering for their unique taste and crispy texture. These delicious shredded potato pancakes, browned to perfection, are a treasure of traditional Jewish cuisine, bringing warmth and conviviality to any festive table. Our Black Garlic Salt Potato Latkes recipe is a modern take on this classic, combining the comfort of tradition with a touch of culinary innovation. Ideal as a main dish or as a side dish, these latkes promise to delight the taste buds of Quebecers with their rich flavor and unrivaled crispiness. An invitation to explore the delights of Jewish cuisine, adapted to local tastes and perfect for enriching the culinary repertoire of any family in Quebec.

🔍 Information Details
⏱️ Preparation time 15 minutes
🍳 Cooking time 10 minutes per batch
⏲️ Total time Varies depending on the batch
🔧 Difficulty level AVERAGE
🍽️ Servings About 36 latkes
🔥 Calories (approximate) 50


  • 2 large Russet potatoes (about 450g), scrubbed and quartered lengthwise
  • 1 large onion (225 g), peeled and cut into quarters
  • 2 large eggs
  • ½ cup all-purpose flour
  • 2 teaspoons black garlic salt (adjust to taste), plus more for sprinkling
  • 1 teaspoon of baking powder
  • ½ teaspoon freshly ground black pepper
  • Canola oil, for frying


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