Potato Latkes Recipe with Dipping Sauce
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
22 latkes
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Calories
54 kcal
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Cuisine
American, Middle Eastern
Potato Latkes Recipe with Dipping Sauce
Description
Potato Latkes Recipe with Dipping Sauce begins by draining excess moisture from shredded potatoes to ensure a crisp fry. The shredded potatoes are combined with chopped scallions, eggs, cornmeal, salt, and pepper to create a batter that holds together during frying. Using a hot skillet with enough neutral oil, the mixture is scooped and flattened into small rounds, fried approximately two minutes per side until golden brown and crunchy.
The accompanying jalapeño dill sauce is made by mixing sour cream with grated jalapeño and fresh chopped dill, seasoned with salt and pepper. This sauce adds a creamy and mildly spicy contrast to the savory latkes. Keeping the latkes warm in the oven after frying maintains their crispness until serving.
This recipe is straightforward and relies on simple ingredients to produce latkes with crunchy exteriors and tender centers, complemented by the bright flavor of the jalapeño dill sauce.
Ingredients
For the Potato Latkes:
- 1 pound potato fresh or thawed freezer hash browns (about 4 cups, shredded
- 1 cup scallions greens and whites, chopped
- 2 egg large
- 1/3 cup cornmeal
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- neutral cooking oil for frying (vegetable, peanut, grapeseed, generic cooking oil
For the Jalapeño Dill Sauce:
- 1 cup sour cream
- 1 tablespoon jalapeno pepper grated
- 1 1/2 tablespoons dill fresh, chopped
- salt
- black pepper
Instructions
- Place a large skillet over medium heat and preheat the oven (or warming drawer) to 200 degrees F. After measuring the potatoes, place them in a sieve over a bowl and press down with paper towels to extract as much of the moisture as possible. Then mix all the latke ingredients thoroughly, in a large bowl. Set aside.
- In a small bowl mix the ingredients for the dill sauce. Salt and pepper to taste and put in the fridge until ready to serve.
- Add enough oil to coat the bottom of the skillet and place it over medium-high heat. Once the oil is hot, use a 2 tablespoon scoop to scoop the mixture into the skillet. Add 4-6 at a time, depending on the size of your skillet. Use the back of a spatula to flatten each mound into a 2-inch circle. Fry for approximately 2 minutes, then flip and fry another 2 minutes, until both sides are golden and crispy.
- Place the crispy potato latkes on a plate lined with a paper towel and place in the oven to keep warm. Repeat with remaining mixture and oil. Once all the potato latkes are cooked, serve warm with the jalapeño dill sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 22latkes
Amount Per Serving
Calories 54 kcal
% Daily Value*
| Serving | 1latke | |
| Calories | 54kcal | 3% |
| Carbohydrates | 6g | 2% |
| Protein | 1g | 2% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 20mg | 7% |
| Sodium | 125mg | 5% |
| Potassium | 101mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 140IU | 3% |
| Vitamin C | 3.5mg | 4% |
| Calcium | 19mg | 2% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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