These crispy homemade latkes are divine on their own, but I decided to pair them with an earthy, sweet, sour and creamy dip with lots of herbs. I’m not usually a beet girl but with these latkes and the pairing of sour cream, I am.
MAKE AHEAD: If you want to make these ahead of time, fry them until they are golden, then refrigerate after they come to room temperature. Reheat in the oven at 450 for about 10 minutes, until crispy and golden brown.
Latkes with Herby Beet Sour Cream
Ingredients
- For the latkes:
- 4 russet potato peeled and grated
- 1 yellow onion grated
- 2 large eggs
- ¼ cup matzo meal
- ¼ cup all purpose flour
- ½ tsp kosher salt
- Pepper to taste
- Avocado oil or veg oil for frying
- F**or the dip:**
- 2 cooked beets cut into quarters (I bought pre-cooked beets at the store for ease)
- 1 clove garlic
- Juice of 1 lemon
- Zest of 1 lemon
- ½ tsp kosher salt
- Pepper to taste
- 2 tbsp olive oil
- ½ cup sour cream or labneh
- 1 bunch dill
- Chopped chives or scallions to taste
Directions
- Prep the beet dip (up to 2 days ahead.) In a blender, add the beets, lemon juice, lemon zest, salt, pepper, garlic and olive oil. Blend until smooth.
- Place the sour cream in a small bowl. Pour the beet dip on top and swirl with a spoon. Add a swirl of olive oil and the herbs.
- Place a cheese cloth onto a bowl. Place the grated potatoes and onions into the cheese cloth and twist to squeeze the liquid out. Make sure to press as tightly as you can and get as much liquid out.
- In a large bowl, add the potato, onion, eggs, flour, matzo meal, salt and pepper. Mix together with your hands until it’s cohesive. The potato/onion mixture should stick together but not be too gluey. Take a piece of the potato mixture and form a ball in the center of your hands. Flatten it out and place it on a sheet pan. Repeat with the rest of the “dough.”
- Preheat the oven to 350F. Add oil to a large frying pan. Heat over medium high heat for 3-4 minutes until hot. Fry the latkes for 3-4 min on each side until nicely golden brown and crispy. Remove from the pan and lay them on a rack on a sheet pan. If you don’t have a rack, place on a paper towel to absorb excess oil.
- When latkes are all cooked, place them on a sheet pan and into the oven for 3-5 min, until all of them are uniformly warm.
- Remove and place onto a serving platter with the sour cream dip. Sprinkle with flaky sea salt.
- NOTE: If you can’t find pre cooked beets, use raw beets. Heat the oven to 400F. Cut beets in half and wrap them in tin foil. Place on a sheet pan and roast for 1 hour. Once they are cooled rinse and peel under running water.
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