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stuffing latkes
Photo credit Stephanie Ganz

Leftover Stuffing Latkes

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To be eaten at any time of year!

  • Total Time: 30 minutes
  • Yield: 10-12


  • 2 cups leftover stuffing of your choice
  • 1 large russet potato, peeled, shredded and stored in cool water
  • 1 egg, beaten
  • 2 Tbsp fresh herbs (any combination of parsley, dill, chives or sage), finely chopped
  • vegetable oil for frying
  • salt, to taste
  • sour cream and chopped fresh herbs, to serve (optional)


  1. Set up a baking sheet lined with a layer of paper towels.
  2. In a large sauce pan, heat about a cup of vegetable oil over medium heat until a small piece of stuffing sizzles and bubbles when it’s added to the oil.
  3. Meanwhile, remove the shredded potatoes from the water, and use a kitchen towel to wring out any excess moisture. 
  4. Combine stuffing, potatoes, egg and herbs, and blend well to combine. Depending on the moisture level of your leftover stuffing and potatoes, you may need to add a little more egg to make the mixture come together so that you can form the latkes.
  5. Use your hands to shape the mixture into lates (approximately 10-12). 
  6. Fry each latke in oil for about 5 minutes, flipping once, until golden brown and crispy. Remove to the sheet tray, and sprinkle with salt on both sides. 
  7. Serve warm with sour cream and chopped, fresh herbs if desired.
  • Author: Stephanie Ganz
  • Prep Time: 5 minutes
  • Cook Time: 20-25 minutes
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Hanukkah