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latkes

Potato Latkes

Elite Jakob
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Ingredients
  

For the potato mixture:

  • 4 medium potatoes (russet)
  • 1 medium sweet potato
  • 1 large onion
  • 1 teaspoon salt
  • Pepper
  • 1 teaspoon baking powder
  • 1/3 cup flour
  • 2 eggs

For frying:

  • Canola or vegetable oil

For the sour cream:

  • 1 cup sour cream (or Greek yogurt)
  • 1/4 teaspoon salt
  • 1/2 teaspoon dried dill or 1 Tablespoon fresh chopped dill

Instructions
 

  • Grate the potatoes and onion on the thin or large setting and place them in a large mixing bowl.
  • Add the rest of the ingredients and mix well until combined.
  • Add the oil into a large skillet, 1/2" high, and warm the oil on medium heat. Test the oil to make sure it’s ready by dropping a small drop of mixture to the oil. If it’s bubbling, the oil is ready.
  • Drop a soup spoon full of batter into the skillet and tap it gentle with the back of the spoon so it looks like a flat latke.
  • When the edges of the latkes are golden brown, flip them and continue frying.
  • Place on a platter lined with paper towels to absorb the extra oil.
  • Mix the sour cream with the dill and salt and serve.
  • Best eaten right away.

Notes

As an option, you can make ahead of time, freeze in an airtight container and reheat in the oven, flat on a cookie sheet, before ready to eat at 350F for 12 minutes.
Other options: substitute dill with chives or substitute sour cream with apple sauce.