It’s undeniable that potatoes are delicious whether you roast, fry or bake them. When it comes to latkes, nothing compares to its crispy, savory taste! The most important part of the latke-making process comes down to the fat, a combination of the vegetable oil and schmatz, rendered chicken fat that you can pick up at a Jewish deli. Once you’ve got the fat down, the frying part really comes down to rhythm. We infused the vegetable oil to give it that herbaceous taste to complement the necessary applesauce and or sour cream known to add that extra deliciousness to every bite! Pick between sweet or savory and follow the #LEVOmade instructions below!


2 1/2 pounds baking potatoes, peeled and coarsely shredded from a box grater
1 medium onion, coarsely shredded from a box grater
2 large eggs, beaten
1/2 cup finely chopped scallions
1/4 cup matzo meal
3 tablespoons unsalted butter, melted and cooled slightly
2 teaspoons kosher salt
1/2 teaspoon black pepper
1/2 teaspoon baking powder
Vegetable oil, for frying
1-2 cinnamon sticks
2-3 tablespoons of dried garlic cloves
For serving: Applesauce, sour cream, smoked salmon and salmon roe


For the sweet bite:

Pack cinnamon sticks into LEVO Pod.

Begin infusion at 175F for 2 hours in combination with 2 cups of vegetable oil.*

For the savory bite:

Pack 2-3 of dried garlic cloves into LEVO Pod.

Begin infusion at 175F for 2 hours in combination with 2 cups of vegetable oil.*

*Remember you’ll need to add more oil as you fry the latkes, so try to make 2 batches!


In a colander set over a large bowl, toss the potatoes with the onion and squeeze dry.

Drain the potatoes and onion for 2-3 minutes, then pour off the liquid in the bowl, leaving the starchy paste at the bottom.

Mix the potatoes and onion, along with the eggs, scallions, matzo meal, butter, salt, pepper and baking powder.

Heat an 1/8-inch layer of oil until shimmering in a large skillet. Spoon 1/4-cup of the latke batter into the 
skillet about 2″ apart and flatten slightly with a spatula.

Fry the latkes over high heat, turning once, until golden and crisp, 5-7 minutes. Transfer the latkes to paper towels to drain, then transfer to a platter.

Add more oil to the skillet s needed and repeat to make the remaining latkes.

Serve with applesauce, sour cream, smoked salmon and salmon roe.

We’d love to see what you make! Share on social with #LEVOmade.

Circle photo created by timolina -
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