Lulu Latkes

I can’t vouch for the kosher-ness of these latkes, as I’m not well-versed in the rules. What I can tell you, is that they are amazing and it’s really hard to not eat them before you’re supposed to sit down to dinner. It’s the safest bet to make twice as many as you mean to, just in case. ::wink::


Serves 2 to 4

1 cup grated potato
1 cup grated rutabaga
½ onion, grated
1 egg
2 teaspoons Old Bay seasoning
2 Tablespoons flour (whatever you have: all-purpose, self-rising, etc.)
Vegetable oil for frying


Line a large tray with paper towels. Wash the potato and rutabaga. Grate them either by hand or with a food processor. Set aside in a sieve to drain for 10 or 15 minutes or put in cheesecloth and squeeze the liquid out of them. Meanwhile, peel and grate the onion. In a small bowl, lightly beat the egg with the Old Bay seasoning.

Place the drained/squeezed rutabaga-potato mixture in a large mixing bowl. Stir in the grated onion, lightly beaten egg with the Old Bay seasoning, and flour. Stir very well.

Pour enough vegetable oil into a heavy frying pan to reach a depth of ½ inch and heat over medium heat. When the oil is hot, scoop the mixture mixture into the pan and cook over medium heat for about 5 minutes, flattening the latkes slightly with the back of a spoon. Turn and cook on the other side until golden brown. Transfer the latkes to the paper towel-lined tray to drain.

Serve with sour cream…if you can tear yourself away from the plate long enough to get it out of the fridge.

I made this recipe with inspiration from this more traditional style recipe:


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