Potato Latke

Potato Latkes

Potato Latkes

When I was a kid growing up, I couldn’t wait for my grandmother to bring these fresh-piping hot latkes out of the kitchen. This classic style potato latke is unbearably hard to resist with that crispy, salty and oh so fluffy center! Just add a spoonful of homemade applesauce on top and you’ll be pleasantly delighted by those traditional latke flavors melding in your mouth. 

Potato Latkes

Yields 8-10 latkes


4 cups of potatoes, shredded and pressed

1 Tbsp. matzo meal

1/4 cup onion, shredded and pressed

1/2 tsp. garlic powder

1 Tbsp. Bob’s Red Mill Egg Replacer + 2 Tbsp. filtered water

1/2 tsp. Vitacost Himalayan Fine Pink Salt

1/4 tsp, ground black pepper

Oil for frying


  1. Using a box grater, shred the potatoes and onion together. Using a towel or napkin, squeeze out all of the water and set the drained potato and onion into a bowl.
  2. Add remaining ingredients to the bowl and mix until well combined. 
  3. In a skillet, add oil and set to medium-high heat. Start with 1/4 cup and if you need more oil, you can. Add a spoonful of the mixture until pan is filled and cook for 2-3 minutes or until each side is brown and crispy. Flip and brown the other side an additional 2-3 minutes. 
  4. Repeat until potato mixture is all gone. 
  5. Serve warm with choice of apple sauce of sour cream.

Chef’s tip: Don’t forget to add a spoonful of sour cream on top of these if you’d like as well!

Dark Chocolate Bark with Pistachio and Cranberries

Holiday treats are always the best! Gooey caramel sauce being dribbled over gluten-free matzo squares and baked until bubbly and thick. And if that does not get your attention, wait until you smear the chocolate chips over the entire sheet, until its fully covered and completely melted. Only to heavily sprinkle the pistachio and homemade cranberries on top, with a dash of rock salt. Put this plate down at any party you go to and just watch as you see how quickly it goes!

Yields 20 pieces



2-1/2 sheets of gluten-free Matzo

1 cup organic sugar

1 cup Earth’s Balance Vegan Buttery Sticks

1/4 tsp. Vitacost Himalayan Fine Pink Salt

1/2 cup homemade dried cranberries 

8 oz. Vitacost Semi-Sweet Chocolate Mini-Chip

1/2 cup Vitacost Organic Roasted Salted Pistachios, de-shelled and chopped 

1/2 tsp. coarse sea salt 


1 cup organic sugar

1 cup Earth’s Balance Vegan Buttery Sticks


  1. Set oven to 350 degrees F.
  2. Line a baking sheet with parchment paper and lay Matzo flat and set aside. 
  3. In a sauce pan, combine sugar and butter on medium heat. Once the sugar has fully melted, turn heat to high and boil until brown in color or pulling away from the sides of the pot. 
  4. Add the Himalayan Pink salt to the caramel, pouring the mixture directly into the Matzo.
  5. Bake for 10 minutes until caramel is a nice dark amber color. 
  6. Remove from oven and swiftly pour chocolate chips onto the top of the hot brittle. With a spatula, carefully spread the chocolate evenly over the entire top. 
  7. Sprinkle with chopped pistachio, homemade dried cherries, and coarse sea salt. Allow chocolate to set in fridge for 1 hour and caramel to harden before cutting and serving. 

Chef’s tip: Be creative with this dessert and add different nuts or fruit to the top of your liking. Shredded coconut flakes would be a great addition to this. 

For the recipe I was inspired by, please visit it here.