Serves 8


For the Latkes: 
1 ½ lbs Yukon gold potatoes, peeled and grated
½ yellow onion, finely chopped
¼ cup chives, 1 tablespoon reserved for garnish
2 large eggs, lightly beaten
3 tablespoons flour (or you can try our truffle flour!)
1 ½ teaspoons salt
1 teaspoon black pepper
vegetable oil for frying

For the Dips: 
Truffle Honey
Our retail honey, served as is
Applesauce with Truffle Maple Syrup
½ cup applesauce
1 teaspoon Sabatino Truffle Maple Syrup
Sour Cream with White Truffle Oil
½ cup sour cream
1 teaspoon Sabatino White Truffle Oil


  1. Place the grated potatoes into a large bowl. Using paper towels, press into the potatoes and lightly squeeze them to remove excess moisture.
  2. Mix together the potato, chives, shallot, eggs, flour, salt, and pepper.
  3. Preheat the oven to 200˚F. Line a baking sheet with paper towels; set aside.
  4. Pour ¼ inch of oil into a large skillet over medium heat. Once the oil is hot, working over your bowl, use your hands to pick up about 2 tablespoons of the latkes mix, and squeeze firmly to remove some liquid. Shape into patties about ¼ inch thick. Carefully place latkes into the oil, and fry for about 3 minutes per side, until completely golden brown on both sides.
  5. Remove the fried latkes from the oil, and place on the paper towel-lined baking sheet. Place foil on top to keep warm while you cook the rest. Add more oil as needed, and continuing cooking the remaining mix.
  6. For the dips, gently stir in the truffle product into each dip. The Truffle honey is available for purchase.
  7. Sprinkle with chives and eat immediately. Serve with dips or keep warm in the oven.

Bonus: Need an extra salty boost? Sprinkle our truffle parsley salt onto the latkes!