The aroma of frying potatoes, golden and crisp, fills the kitchen with a comfort that feels like home. Imagine that perfect crunch giving way to a soft, warm centre—sawa kabisa.
We’ve got the full recipe for these delicious latkes, plus a zesty salsa verde to top it off. We’ll share the ingredients, simple steps, and some Kenyan-friendly tips to make it si rahisi.
What Is Crispy Potato Latkes with Salsa Verde Recipe and Where Does It Come From
Crispy potato latkes are savoury, golden-brown pancakes made from grated potatoes and onions, fried until they have a wonderfully crunchy exterior and a soft, warm inside. The dish is traditionally Jewish in origin, often enjoyed during Hanukkah. What makes this version special is the pairing with a vibrant, herby salsa verde—a tangy, fresh sauce that cuts through the richness of the fried potatoes perfectly.
In Kenya, you’ll find similar potato dishes, like the beloved ‘viazi karai’—deep-fried potato cubes sold as street food. While latkes aren’t a traditional Kenyan meal, they resonate with our love for hearty, starchy sides. They fit right in at a family gathering or a weekend brunch, especially in cosmopolitan areas like Nairobi or within communities that enjoy exploring global cuisines.
This homemade version lets you enjoy a restaurant-quality treat that’s surprisingly affordable and allows you to control the crispiness and flavour to your exact taste.
Ingredients for Crispy Potato Latkes with Salsa Verde Recipe
This recipe serves 4-6 people as a delicious side dish or snack.
Main Ingredients
- 1 kg potatoes (Russet or any starchy variety, available at any local market)
- 1 large onion
- 2 large eggs
- 1/4 cup all-purpose wheat flour (like Pembe or Jogoo brand)
- 1 cup fresh parsley (a large bunch from your greengrocer)
- 1/2 cup fresh coriander (dhania)
- 2 cloves garlic
- 2 tablespoons capers (available in the pickles aisle of major supermarkets like Naivas or Carrefour)
- Vegetable oil for frying (like Salit or Elianto)
Spices and Seasonings
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon Royco chicken or vegetable cube, crushed (optional for extra flavour)
- 1/4 cup olive oil or any good cooking oil
- 2 tablespoons fresh lemon juice or vinegar
What You Will Need
- Box Grater or Food Processor: For grating the potatoes and onion quickly. A simple, sturdy box grater from a local shop like Mr. Price works perfectly.
- Large Mixing Bowl: To combine all your latke ingredients.
- Clean Kitchen Towel or Muslin Cloth: Crucial for squeezing all the excess water out of the grated potatoes.
- Large Frying Pan or Karai: A deep, heavy-bottomed pan or a traditional karai is ideal for shallow frying.
- Slotted Spoon or Spatula: For flipping and removing the latkes from the hot oil.
- Food Processor or Mortar and Pestle: For making the salsa verde. A small blender or even finely chopping by hand with a sharp knife can work.
How to Cook Crispy Potato Latkes with Salsa Verde Recipe: Step-by-Step
This takes about 45 minutes and is straightforward enough for a beginner cook, but the results are truly impressive.
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Step 1: Prepare the Potatoes and Onion
Peel the potatoes and onion. Grate them using the large holes of your box grater or a food processor. Immediately transfer the grated mixture into a clean kitchen towel or muslin cloth. This step is crucial—you must squeeze out as much starchy liquid as possible over the sink. If you skip this, your latkes will be soggy instead of crispy.
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Step 2: Mix the Latke Batter
Place the squeezed, dry potato-onion mixture into your large mixing bowl. Add the eggs, flour, salt, pepper, and crushed Royco cube if using. Mix everything thoroughly with a fork or your hands until well combined. The mixture should hold together when pressed. Let it rest for 5 minutes while you heat the oil.
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Step 3: Heat the Oil for Frying
Pour vegetable oil into your frying pan or karai until it’s about 1 cm deep. Place it over medium-high heat on your meko or gas cooker. To test if the oil is hot enough, drop a tiny bit of the potato mixture in; it should sizzle immediately and float. If it burns, the oil is too hot—reduce the heat slightly.
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Step 4: Shape and Fry the Latkes
Take a heaped tablespoon of the mixture and flatten it into a thin patty in your palm, about 1 cm thick. Gently slide it into the hot oil. Don’t overcrowd the pan; fry 3-4 at a time. Fry for 3-4 minutes on the first side until deep golden brown and crispy at the edges.
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Step 5: Flip and Finish Frying
Carefully flip each latke using a slotted spoon or spatula. Fry for another 3 minutes on the second side until equally golden and crisp. The key is to maintain a steady medium-high heat so they cook through without burning. Transfer the cooked latkes to a plate lined with paper towels to drain excess oil.
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Step 6: Make the Salsa Verde
While the latkes fry, make the sauce. In your food processor or using a mortar and pestle, combine the parsley, coriander (dhania), garlic, and capers. Pulse or pound until finely chopped. Then, with the processor running, slowly drizzle in the olive oil and lemon juice until you get a vibrant green, slightly chunky sauce. Season with a pinch of salt.
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Step 7: Serve Immediately
Arrange the hot, crispy latkes on a serving plate. You can keep them warm in a low oven if cooking in batches. Serve them straight away with a generous spoonful of the fresh salsa verde on top or on the side. The contrast between the hot, crunchy latke and the cool, zesty sauce is heavenly.
Tips, Tricks and Kenyan Variations
Pro Tips for the Best Results
- For extra crispiness, after squeezing the potatoes, spread them on a tray and pop them in the freezer for 10 minutes before mixing. This dries them out further.
- Use a cast iron sufuria or karai if you have one—it retains heat evenly and gives a more consistent fry, preventing soggy centres.
- Don’t stir the latke mixture too much after adding the flour. Overmixing activates the gluten and can make the latkes a bit tough instead of light and crispy.
- If your salsa verde is too thick, thin it with a tablespoon of water or more lemon juice. Taste and adjust the tanginess to your liking—some Kenyans love adding a fresh, chopped chilli for a kick.
Regional Variations
In coastal regions like Mombasa, some cooks add a teaspoon of grated coconut or a pinch of turmeric to the potato mix for colour and a subtle sweetness. In upcountry homes, you might find a version where sukuma wiki (kale) is finely chopped and mixed in with the potatoes for a more vegetable-forward patty, similar to a crossover with a vegetable bhajia.
Budget Version
You can substitute the capers in the salsa verde with finely chopped, pickled cucumbers (matango) from your local mama mboga, saving you about KES 100. For frying, a simple, neutral cooking oil works just as well as more expensive olive oil in the sauce.
How to Serve and Store Crispy Potato Latkes with Salsa Verde Recipe
What to Serve It With
Serve these latkes hot as a fantastic side with grilled nyama choma or roast chicken. For a lighter meal, they pair beautifully with a simple kachumbari salad or some plain yoghurt. They’re perfect for a weekend breakfast with a fried egg on top or as a tasty snack on their own with a cup of chai.
Leftovers and Storage
Let any leftover latkes cool completely, then store them in an airtight container in the fridge for up to 2 days. In our warm climate, don’t leave them out at room temperature for more than an hour. To reheat, place them in a single layer on a baking tray and warm in a hot oven or toaster oven for 5-10 minutes to restore the crispiness—avoid the microwave, as it will make them soft.
The Bottom Line
This recipe brings a world of flavour to your table with ingredients you can easily find at your local market, creating a dish that perfectly marries international style with Kenyan kitchen sense. The crispy, comforting latkes and the fresh, zingy salsa verde are a match made in heaven.
Give this recipe a try this weekend and let us know how it turned out for you—share a photo of your golden creations and tag us! Hakuna matata, you’ve got this.
Frequently Asked Questions: Crispy Potato Latkes with Salsa Verde Recipe
Can I make these without eggs for a binding agent?
Yes, you can. For an egg-free version, use 2 tablespoons of fine maize flour (unga wa mahindi) mixed with a little water to form a thick paste. This works as a great binder.
Add it to the dry potato mixture and mix well. The latkes might be slightly more delicate to flip, so handle them gently.
How do I know the oil is at the right temperature for frying?
The best test is the “wooden spoon” method. Dip the handle of a wooden spoon into the oil; if bubbles form steadily around it, the oil is ready.
Alternatively, a small piece of potato should sizzle vigorously and float to the top within a few seconds without burning.
Can I prepare the latke mixture ahead of time?
It’s not recommended to prepare the mixture too far in advance. The potatoes will oxidize and release more water, making them grey and soggy.
If you must, grate and squeeze them dry, then store the dry shreds in a bowl of cold water in the fridge for up to an hour before mixing and frying.
My latkes are breaking apart in the oil. How can I fix this?
This usually means your mixture is too wet or lacks enough binding agent. Drain off any liquid in the bowl and add one more tablespoon of flour.
Also, ensure you are squeezing the potatoes extremely well and press the patties firmly together before sliding them into the oil.
Can I freeze cooked latkes for later?
Absolutely. Let them cool completely after frying, then place them in a single layer on a tray to freeze solid. Once frozen, transfer to a freezer bag.
Reheat them directly from frozen in a hot oven for about 10-15 minutes to bring back the crispiness. Don’t thaw them first.
