'Ulu Latkes

I hesitate to call these latkes. I don’t think I’m qualified, having the real potato patties only once in my life so far (at Julie and David’s super fun latke party a few years ago). But I’ll stick to the name for now since I made this based off a real latke recipe. Yielded about 30 latkes. My family ate this up, I’m glad I snapped a few photos before it all completely disappeared.

'Ulu latkes with sour cream and applesauce

The original recipe fries raw grated potato but I use pre-steamed ‘ulu to avoid the stickiness that comes from its sap.


1 small ‘ulu, firm, about 2-3 pounds

½ yellow onion, coarsely grated

½ cup all-purpose flour

1 teaspoon salt

1 teaspoon baking powder

½ teaspoon black pepper

2 eggs

Frying oil


  1. Slice ‘ulu into quarters and steam until just tender, about 10-12 minutes. Let cool and peel, then slice ‘ulu into thin matchsticks.

  2. Combine flour, salt, baking powder, and black pepper in a large bowl. Add eggs and stir until uniform. Add the ‘ulu and onion, mix well.

  3. Pour about ¼ inch oil into frying pan, heat at medium-high setting. Fry ‘ulu batter by the tablespoonful, using a spatula to flatten the batter into patties. Flip when latkes are golden brown and crispy at the edges, cooking the opposite side until golden brown. Drain on paper towels and sprinkle with salt if needed.

  4. Serve warm, alone or with sour cream and/or applesauce.

Adapted from Classic Potato Latkes by New York Times Cooking