Potato Latke
Mom and Nana may not have snipped fresh chives onto the latkes, but we highly recommend it. Photo by Kelly Cline | IST.




Category Main Page
Articles & Reviews



Main Nibbles

Main Page
Articles & Reviews Of Foods From A To Z



Product Reviews

Main Page
Food, Beverages, Books,
News & More







KAREN HOCHMAN is Editorial Director of THE NIBBLE.



September 2007
Updated May 2009

Product Reviews / Main Nibbles / Vegetables

Linda’s Gourmet Latkes

Frozen Gourmet Potato Latkes



CAPSULE REPORT: We’ve had frozen latkes before, and...once bitten, twice shy. Then we found Linda’s Gourmet Latkes. The sun rose, birds chirped and all was well in Latkeland. Take them from the freezer and in just a few minutes, your latke cup will runneth over, too. The latkes are not kosher, but retailers can special-order a kosher version. For a kosher latke (that’s fried, not baked), see Ruthie & Gussie’s.

Linda Hausberg, a stay-at-home mom, cook and hostess, was at that point when the kids were self-sufficient and she had time to devote to something beyond the PTA and volunteer committees. Of all her homemade specialties, one that was truly needed in the marketplace was a good, easy-to-serve latke. These just pop into the oven from the freezer: In four to seven minutes, you’ve got crisp, crunchy latkes. While they are made with onion, they don’t have big onion flavor. We were brought up with very oniony latkes, and missed the onion wallop. We compensated by snipping chives over the latkes, which made for a very pretty effect—something that never would have occurred to Mom and Nana as they grated onion after onion on the box grater in the pre-food processor days.

Linda’s Gourmet Latkes were born and distributed at fine food stores in her home town of Los Angeles. Now, wherever you are, you can order them online.

Serving Suggestions

Traditionally, latkes are enjoyed with sour cream and/or applesauce—homemade, please!

Potato Latkes
With sour cream and caviar.
  • The Gourmet: Sour cream and caviar (we enjoy salmon caviar for both the color and the flavor).
  • The Gourmet Deluxe: Smoked salmon, crème fraîche and salmon caviar.
  • The Sunday Night Special: With brisket (see Linda’s brisket recipe, below).
  • The Middle European: Topped with a mushroom ragout.

Linda’s Famous Brisket Recipe


Want some brisket to go with those latkes? Here’s Linda’s recipe; prepare it a day in advance.


  • 4 to 5 pound brisket of beef
    (For more information about cuts of beef, see our Beef Glossary)
  • 2 to 3 yellow onions, sliced in circles
  • 2 teaspoons garlic powder
  • 1 package onion soup mix
  • 2 teaspoons dry mustard
  • 1 cup ketchup or barbecue sauce
  • 1 cup of beer


Brisket. Photo by Jenny Zink Reames | IST.
  1. Preheat oven to 325°F. Place sliced onions on the bottom of a broiling pan. Mix the dry ingredients; pat onto the brisket and place the brisket in the pan.
  2. Combine the ketchup/barbecue sauce and beer and add to the pan. Cook the brisket slowly, covered with aluminum foil, basting every 30 minutes. Add water if necessary. When the meat is fork-tender, remove from the oven (3 to 4 hours, depending on your oven).
  3. Let cool; slice and let sit until the next day. Heat in a 350°F oven.

Serve with latkes and your choice of fresh, green vegetables: broccoli, brussels sprouts, string beans, etc. In the fall and winter, a mélange of root vegetables is also nice.

Potato Latkes

Linda’s Latkes are not kosher, but can be made in a kosher version for retailers and foodservice ordering in bulk

  • Bite Size Latkes
    Approximately 24 Per
  • Large Latkes
  • Cooler (For Shipping)

Buy online* at LindasGourmetLatkes.com

Linda's Latkes

*Prices and product availability are verified at publication but are subject to change. Shipping is additional. These items are offered by a third party and THE NIBBLE has no relationship with them. Purchase information is provided as a reader convenience.


Lifestyle Direct, Inc. All rights reserved.  Images are the copyright of their respective owners.