‘Tis the season – latke season! We’re frying up these addictive crispy snacks the CAVA way – with an extra dose of spice. And don’t worry, this recipe’s been tested and approved by at least one member of our content team’s esteemed Jewish grandmothers.

5 pounds potatoes, grated
1 1/2 yellow onion, grated
3 eggs, whisked
salt and pepper to taste
1 tablespoon CAVA Harissa
2 Tablespoons flour, plus more as needed
Canola oil
1 bundle scallions
CAVA Tzatziki for serving

Grate potatoes and onions using a box grater or your food processor. Strain potatoes and onion in a fine sieve to remove as much excess water as possible – we recommend using a spoon to press down on the potato mixture as you’re straining it to extract extra water.

Place drained potato and onion mixture in a bowl. In a separate smaller bowl, whisk the eggs and then pour into the larger bowl with the potatoes and onion. Add salt and pepper to taste (about 1/2 teaspoon pepper and 1 teaspoon salt should do the trick). Stir in 1 tablespoon Harissa, or a little more if you like spice.

Next, add 2 tablespoons of flour and stir together. Continue adding additional tablespoons of flour one at a time until the mixture is just dry enough to form into cakes.

Form palmfuls of mixture into flat cakes (about 1/2 cup of batter per latke) and place on a baking sheet lined with parchment paper. Sprinkle each latke with a light powdering of flour. This will help give the latkes a little extra crunch.

Fill a large deep sauté pan with canola oil or another low-smoke flavorless oil. Bring oil to a rolling simmer over medium-high heat. You can drop a small amount of batter into the oil to check that it’s hot enough before beginning to fry your latkes.

When oil has reached a simmer, carefully drop latkes into the oil, frying about 3 at a time depending on the size of your pan. Allow latkes to fry for 5 to 6 minutes, until golden brown on the outside and cooked through. Watch carefully to make sure the latkes don’t burn.

Remove the latkes from the oil and place on a paper towel-lined baking sheet. Cover the finished latkes with a dish towel to keep them warm as you’re working.

When you’ve finished all the latkes, serve with a dollop of CAVA Tzatziki and a sprinkle of fresh chopped scallions. Add a few drops of hot sauce if desired.


You can purchase our line of small-batch dips and spreads at your area Whole Foods or other area specialty market. 

Click here to find the one that’s closest to you.CAVA Harissa Latkes Grating PotatoesCAVA Harissa Latkes Draining PotatoesCAVA Harissa Latkes Whisking EggsCAVA Harissa Latkes with Tzatziki for HanukkahCAVA Harissa Latkes Sprinkling FlourCAVA Harissa Latkes with Tzatziki for Hanukkah Forming CakesCAVA Harissa Latkes with Tzatziki for Hanukkah