These classic latkes with greek yogurt dip are the perfect way to utilize those potatoes that are starting to sprout in your pantry…you know the ones I’m talking about! Rinse and peel the sprouting spuds, grate them and mix with eggs and spices. Fry the batter in canola oil (or any other frying oil you have on hand) and you’ve turned those sad tubers into a delicious treat!
The year is 2011, Kenny and I have been dating for two years and he surprises me with a trip to New York City for my birthday! In preparation for the trip we watch every NYC episode of No Reservations and read any article that Anthony Bourdain has written about the Big Apple.
Our Bourdain inspired itinerary leads us to Barney Greengrass. A charming old restaurant in the Upper West Side, where the service is brash and the food is authentic. We order a couple sturgeon scrambles (their specialty) and a side of crispy, fried potato pancakes. The pancakes are served with apple sauce and sour cream. I grab the ambrosia, dip it in the sauces, and close my eyes as I take my first ever bite of latkes. It was love at first bite and now I make them at home whenever I can!
There are many latke recipes out there but this is a fail proof ratio of potatoes to eggs to salt. The flavor is amazing and there is just enough eggs to bind the potatoes together without making the latkes taste eggy.
Strands of loose potatoes float away from the latke nucleus, creating a crispy spud lace around the edges. A dip in apple sauce and sour cream rounds out the salty potato cakes adding a touch of sweetness and acid. The most irresistable bite!
Follow this simple recipe and find the cook-along video on my instagram. You can easily cook these latkes tonight and enjoy a taste of New York City at home!
Line a rimmed baking sheet with aluminum foil and place a cooling rack inside the baking sheet.
Peel the potatoes and grate them using the large holes on a box grater. Place the shredded potatoes inside a strainer lined with a clean kitchen towel.
Wring out the grated potatoes in the kitchen towel to extract as much liquid as possible.
Beat the eggs in a large bowl and add the salt and cayenne pepper.
Add the grated and drained potatoes to the eggs, sprinkle with flour and combine thoroughly (I use clean hands to mix everything together.
In a shallow dutch oven or medium frying pan, heat a ½ inch of canola oil over medium heat. Wait for the oil to heat up before frying the latkes; placing the potatoes in cold oil will result in greasy latkes.
To check the temperature of the oil, use a candy thermometer and look for 350 degrees. You can also drop a bit of the batter into the oil, if it sizzles right away your oil is hot enough.
Use a #24 ice cream scoop to drop the latke batter into the oil. If you don’t have an ice cream scoop, use a large tablespoon and check the latkes after 3 minutes.
Fry the latkes until they’re golden brown on the first side, 4-5 minutes.
Flip the latkes over (I use two large spoons to do this) and fry on the second side until golden brown, 3-4 minutes.
Place fried latkes onto the rack inside the baking sheet and continue frying all the potatoes.
Latkes can be served with applesauce and sour cream or this Greek yogurt sauce.
Serve the latkes right away.
If you must fry the latkes in advance, keep them refrigerated for 1 day or in the freezer for a couple months.
To crisp up chilled or frozen latkes, heat the oven to 350 degrees. Place the latkes on a baking rack set inside an aluminum lined baking sheet. Heat until the latkes are warm and crisp 20-30 minutes.
Greek Yogurt Sauce
Pour the yogurt into a bowl. Whisk 2 tablespoons of cream into the yogurt. If you want a thinner consistency, add another 2 tablespoons of cream.