Cast Iron Latkes with Fall Purpose

Crispy edges, tender centers, and cooked the way we like just about everything—in cast iron. These Latkes with Fall Purpose take a classic potato pancake and give it a seasonal twist with our Fall Purpose seasoning. Finished simply with sour cream and chives, they’re perfect as a side, an appetizer, or even a breakfast-for-dinner situation.

Ingredients

• 2 lbs russet potatoes

• 1 small onion

• 2 large eggs

• 2–3 tbsp Ranch & Rifle Fall Purpose seasoning (to taste)

• 2–3 tbsp all-purpose flour (or matzo meal)

• Neutral oil for frying (canola, vegetable, or peanut)

• Sour cream, for serving

• Fresh chives, finely chopped

Prep the Potatoes

Grate the potatoes and onion using a box grater or food processor. Transfer to a clean kitchen towel and squeeze out as much liquid as possible. This step is key for crispy latkes.

Make the Latke Mix

Place the drained potatoes and onion in a large bowl. Add eggs, flour, and Fall Purpose seasoning. Mix until everything is evenly combined.

Heat the Cast Iron

Set a cast iron skillet over medium to medium-high heat (stovetop or over charcoal). Add enough oil to coat the bottom of the pan generously and let it heat until shimmering.

Fry the Latkes

Scoop the mixture into the hot oil (about 2–3 tablespoons per latke) and gently flatten with a spatula. Fry until golden brown and crispy, about 4 minutes per side. Adjust heat as needed to avoid burning.

Transfer finished latkes to a wire rack or paper towels and lightly season with salt.

Serve

Top warm latkes with sour cream and a sprinkle of fresh chives. Serve immediately.

Notes from the Kitchen

• Don’t overcrowd the pan—latkes need space to crisp.

• Keep cooked latkes warm in a low oven while finishing batches.

• Fall Purpose brings warmth and depth, making these especially good alongside roasted meats or holiday dishes.

Crispy, comforting, and built for cooler weather—these cast iron latkes are a perfect way to lean into the season.