Home » Vegetarian » Latkes with labneh and za’atar

Latkes with labneh and za’atar

I have loved latkes aka potato pancakes aka potato cakes since I was a child and I am always happy when these potato pancakes are available again. I know you can’t really lump these three names together, but the approach is the same. In fact, I’ve always had the habit of sprinkling the stuff with a good spoonful of sugar and eating it. But it gets even better: latkes with labneh, olives and za’atar.

Nice and thin and crispy

I like latkes to be nice and thin and crispy. For me, they don’t have to be perfectly round. I really like it when the sides are frayed and the roast aromas develop really well there during frying. To do this, I always put a tablespoon in the pan and press everything into a round shape with the back of the spoon. The rest is up to chance. This way, they are a little lighter in the middle and nicely toasty-dark towards the edges. This way, you not only achieve different flavours in one potato patty, but also directly different textures in the mouth: from soft to crispy.

Hearty crunchy meets creamy fresh

Potato pancakes are often served with apple sauce. I like this combination with the slight sweetness and acidity of the apples. If you like it even fresher and creamier, try your latkes with a good portion of labneh. The wonderful sourness of labneh harmonises perfectly with the roasted flavours of the potato pancakes and gives a nice freshness to what is actually a really fatty dish. I like to serve it with a few intense Kalamata olives and a good pinch of za’atar. Add a drizzle of olive oil and a sprinkling of parsley and you have a whole new experience of latkes aka potato pancakes – you know what I mean… just delicious!

This recipe was created in cooperation with Olav.

Recipe for latkes with labneh and za’atar

Print Recipe Rezept speichern
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 14 Piece
Calories 50




  • 750 g Potatoes (mainly waxy)
  • 1 Onion
  • 1 Egg
  • 1 TBSP Flour
  • 1 TSP Salt
  • Sunflower oil


  • Prepare the labneh according to the recipe.

Prepare latkes

  • Peel and finely grate the potatoes and onion.
  • Place rasp in a clean kitchen towel and wring out liquid.
  • Beat egg and mix well with flour, salt and rasp.
  • Heat the oil in a frying pan and take 1 tablespoon of batter per latke, place in the pan and shape into a patty with the back of a spoon.
  • Fry the latkes for approx. 2 – 3 minutes per side. (Do not forget to turn)


  • Coarsely chop the parsley.
  • Spread the labneh on plates. Spread olives and olive oil on top. Sprinkle the labneh with za'atar. Serve with latkes. Garnish with a little parsley.


Recipe contains affiliate links


Calories: 50kcal | Carbohydrates: 10g | Protein: 2g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Trans Fat: 0.001g | Cholesterol: 12mg | Sodium: 36mg | Potassium: 243mg | Fiber: 1g | Sugar: 1g | Vitamin A: 30IU | Vitamin C: 11mg | Calcium: 13mg | Iron: 1mg

Also be sure to try the Ratatuille Shaskshuka.

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating