Not being a big fryer – and latkes are the best when fried – I eagerly await Chanukah every year for the perfect latke. I'm pretty picky when it comes to what makes a latke just right: In my opinion you want the edges to be crisp, and the center to be soft and oozing with hot batter. This Crispy Creamy Latke achieves that perfect balance.
- Cook Time
- Prep Time
- 24 pattiesServings
- 2 pounds (6 medium) Yukon Gold potatoes
- 1 large yellow onion, halved
- 2 bunches chives, finely chopped
- 2 large eggs
- 1⁄4 cup all-purpose flour
- 2 teaspoons salt
- 1 teaspoon black pepper
- Canola oil for frying
- 1 cup plain low-fat Greek yogurt
- 3 tablespoons prepared horseradish
- 1⁄2 bunch parsley, chopped small
- Kosher salt, to taste
- Black pepper, to taste
1. Fill a large bowl with cold water. Peel the potatoes and put them in the cold water to keep them from browning.
2. In a large food processor fitted with the s-blade, finely chop the onions. Put the chopped onions into a large bowl. Quarter the potatoes and finely chop them in a food processor. Add the potatoes to the onions. Add half of the chives, the eggs, flour, salt, and pepper to the potatoes and onions. Mix well until combined.
3. In a large skillet on a high flame, heat canola oil for frying (about 2 cups). You can see if the oil is ready by dropping in a spoonful of batter; if the oil sizzles it's ready to fry. Adjust the flame to medium-high. Add 1⁄4 cup of batter to the oil at a time (don't overcrowd pan). Give each latke about three minutes on each side, or until browned. Drain latkes on layers of paper towel to take away excess oil.
4. In a small bowl, whisk together the Greek yogurt and horseradish sauce. Mix in the remaining chives, parsley, salt, and pepper.
Recipe originally published in JOY of KOSHER with Jamie Geller Magazine Winter 2014 Subscribe Now