Traditional Charoset (for Passover!)

Charoset, also known as haroset, is a mixture of fruits and nuts eaten at the Passover Seder. Traditional Charoset is easy to make, and it’s one of those fly-by-the-seat-of-your-pants recipes, as you adjust as you go! This traditional haroset recipe is naturally gluten-free of course, and is a yummy, sweet condiment.

Charoset Recipe

Traditional Charoset

Growing up, haroset was a childhood staple at our holiday. We’d make a batch as a condiment of sorts for our Passover sedar plate, and end up eating it for days on Matzo (now gluten-free matzo), or just as a yummy side by the spoonful! Since we always ended up enjoying it for days, we always made a bigger batch! You can always scale this down of course.

Charoset Recipe

Traditional Charoset is made of…

  • Diced apples
  • Chopped walnuts
  • Red wine
  • Cinnamon
  • And a few fun choices you can add in optionally

How long can you keep charoset?

The charoset can be made up to 3 days before serving and can be stored, covered, in the refrigerator. We love making it early and letting it soak up all the added flavor. This also reduces the strong wine flavor that you’ll notice when you make it initially.

Haroset without wine

You can use grape juice if you don’t want to use a sweet wine! Kedem was always the favorite growing up! Though, I haven’t checked those ingredients probably ever!

Traditional Charoset Recipe

Okay, the answer I know you’ve been waiting for…

Haroset pronunciation

  • In Israel the spelling and pronunciation is “charoset,” with a more guttural “ch” sound.
  • The other pronunciation is a softer Ashkenazic “h” sound.

Want other Passover recipes? Try these family favorites: 

Traditional Charoset

Prep Time 00:10 Cook Time 00:00 Inactive Time 00:00 Total Time 00:10 Serves 10



  1. In large bowl, stir together all ingredients. Store, covered, at room temperature until ready to serve. If making it early, store covered in the refrigerator.

Recipe Notes

  • I like to make ours the day before and store in the refrigerator.
  • You can toast the walnuts if desired, but I never do! 
  • We don't recommend using a food processor to dice your apples, simply use a knife and cut them up small.
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Gluten Free Classic Potato Latkes (VIDEO)

These Gluten Free Classic Potato Latkes are just like grandma makes them, only made without any refined white flour! They have the classic delicious flavors you want, and I guarantee that nobody will know they are gluten-free!

Gluten-Free Classic Potato Latkes

Gluten-Free Classic Potato Latkes

Just look at that crispy outside!

How do you make potato latkes?

  • Peel and grate the potatoes and onions Place strained mixture into a large bowl.
  • Add in everything else and mix well.
  • Place oil into a large pan and heat the oil on medium-high heat.
  • Once oil is hot, make patties out of the potato mixture (squeeze out even more excess liquid as you make patties) and pan-fry until brown on both sides.
  • Should take about 3-4 minutes on each side but watch closely to avoid burning. Add more oil as needed.
  • Serve with applesauce or sour cream and enjoy!

Gluten-Free Classic Potato Latkes

Do you eat your latkes with applesauce or sour cream? I’m applesauce all the way, and I love making my own! It tastes so much better! Find the applesauce recipe in my cookbook, which is now on sale for $14 (60% off)!!

Potato Latke Pro Tips:

  • Don’t wear a shirt you care about while making these! Haha.
  • Make a tiny one to test in case you want to adjust salt for remaining batches.
  • I keep my strainer near by so I can strain extra liquid as needed.
  • After grating potatoes, place into a bowl of cold water. This helps bring out some of the starch!

Gluten-Free Classic Potato Latkes

Do I need to peel potatoes for latkes?

Wash and scrub the potatoes if you want to keep the skins on, or peel them!

Fry the latkes an hour or two ahead, place them on baking sheets in a single layer, then re-heat them in the oven when ready to serve!

Gluten-Free Classic Potato Latkes

Other Hanukkah recipe favorites include: 

Watch the video:

Gluten-Free Classic Potato Latkes
Yields 10
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Prep Time
20 min
Cook Time
10 min
Prep Time
20 min
Cook Time
10 min
  1. 6 potatoes (makes about 6.5 cups shredded potatoes)
  2. 2 medium onions (makes 1 cup grated)
  3. 2 cloves of garlic, minced
  4. 2 eggs
  5. 1 egg white
  6. 6 tablespoons arrowroot flour/starch
  7. 2 teaspoons fine sea salt
  8. 1/2 teaspoon pepper
  9. 1/2 cup of oil of choice, or enough oil to cover pan to a debt of 1/2 inch (I like avocado oil or extra virgin olive oil)
  1. Peel and grate the potatoes. Grate the onions. Add grated mixture to a fine mesh strainer lined with a cheese cloth and strain as much excess water out as possible. Place strained mixture into a large bowl. Mince garlic and add it to the bowl with the potato and onion.
  2. Add in the eggs, arrowroot flour/starch, salt and pepper. Mix well.
  3. Place 1/2 cup of oil into a large pan and heat the oil on medium-high heat.
  4. Once oil is hot, make patties out of the potato mixture (squeeze out even more excess liquid as you make patties) and pan-fry until brown on both sides. Should take about 3-4 minutes on each side but watch closely to avoid burning.
  1. Makes 10-12 large latkes.
  2. Paired with the Homemade Apple Sauce in the Lexi's Clean Kitchen Cookbook
Lexi's Clean Kitchen


Happy (almost) Hanukkah!