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Israeli Breakfast Latkes with Homemade Schug

Amy Kritzer
Israeli breakfast in latke form! Yes! Israeli Breakfast Latkes with Homemade Schug are totally acceptable to eat before noon. Or after noon.
5 from 2 votes
Prep Time 30 mins
Cook Time 20 mins
Total Time 50 mins
Course Breakfast
Cuisine Israeli


  • Schug:
  • 4 jalapenos de-veined and seeded (careful! Wear gloves!)
  • 2 cups cilantro leaves
  • 3 garlic cloves
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground cardamom
  • 1 teaspoon lemon juice
  • 1-2 tablespoons extra virgin olive oil
  • 1/2 teaspoon salt or to taste
  • For Latkes:
  • 3 medium russet potatoes 1 pound, washed well (Makes 2 1/2 cups shreaded)
  • 2 tablespoons onion diced
  • 1 clove garlic minced
  • 1 egg whisked
  • 2 tablespoons flour
  • 1 teaspoon salt plus more to taste
  • ½ cup vegetable oil
  • For garnish:
  • Israeli pickles
  • Labneh
  • Israeli salad
  • Feta
  • Hummus
  • Soft boiled eggs


  • Start with making your schug. You can make it up to a week in advance! Use it like hot sauce on everything. In a food processor, combine jalapenos, cilantro, garlic, cumin, and cardamom. Add lemon juice and olive oil until you have a texture you like, I like it chunky. Season with salt to taste.
  • To make latkes, prepare a large bowl of ice water and set aside. Peel and shred your potatoes by hand or with a food processor. Place in the bowl of ice water and let sit for 10 minutes. Then, drain water through a sieve placed over another bowl. Let water sit so starch can settle to the bottom. Wring out potatoes with a cheesecloth or towel, removing all moisture. Drain water from bowl, reserving starch.
  • Mix potatoes, onion, garlic, egg, flour and salt together in a large bowl. Add in starch and mix that up.
  • Heat oil in a large pan over medium-high heat until the oil is hot.
  • Drop large spoonfuls of the potato mixture into the oil in batches, and flatten them down to form ½ inch patties. Brown on one side, about 2 minutes, and then flip and brown the other.
  • Place on paper towels to absorb any excess oil and sprinkle with more salt.
  • Serve hot with schug, labneh, pickles, Israeli salad, feta, hummus, eggs, etc. etc!
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