Potato Latkes with Lemongrass Yogurt Sauce
Latkes!
Now there’s a good word.
The word we generally hear around this time of year because Hanukkah (or Chanuka if you prefer) is coming (sundown on December 8th). And on Hanukkah we eat:
Latkes!
Ohmyohmyohmy. They’re another of those really really wonderful things to eat. Crispy. Crunchy. Hot. Fried.
It really doesn’t get much better. Even if latkes are among those foods that help pack on the 7 pounds between Thanksgiving and New Years.
Try to limit yourself if you can. :) These are quite luscious.
I have made potato latkes more times than I can even imagine. It’s tough to be the one at the stove, sampling and all. If you get my meaning.
I have lots of potato latke recipes. The first step is which kind of potatoes to buy: baking (Russet, Idaho). They’re the driest, so your latkes won’t be as soggy as they might with other varieties.
Second: how to grate the potatoes. I’ve hand grated them; used the food processor shredder; first shredded then chopped the potatoes with the S-blade. They’re all good methods, but my kids like the shredded version the best.
We also like latkes with sour cream. REAL sour cream, not the fake non-fat stuff. But actually, Chobani 0% plain yogurt is absolutely wonderful too. Nice and tangy and thick.
Okay, a few of us prefer applesauce. But not from my side of the family.
I’m adding a recipe for Lemongrass-Yogurt Sauce too, because there’s always someone (usually me) who wants to try something new. This one’s a goody.
Potato Latkes
4 large peeled baking potatoes
1 large onion
3 tablespoons matzo meal, breadcrumbs or potato starch
2 large eggs
1 teaspoon salt or to taste
freshly ground black pepper to taste
1/2 teaspoon baking powder
vegetable oil for frying
Grate the potatoes and onion into a bowl or, if using a food processor, shred the potatoes and onion together. If you prefer latkes softer, after shredding, place the shreds back into the food processor and use the S-blade. Process the potatoes and onions to a fine consistency. Either squeeze the vegetables in a kitchen towel over a bowl or place the mixture in a rigid strainer set over a bowl and press the vegetables. In either case, wring or squeeze out as much liquid as possible. Place the vegetables in a large bowl. Add the matzo meal or breadcrumbs or use the solid potato starch that remains at the bottom of the bowl containing the squeezed liquid. Stir in the eggs, salt, pepper and baking powder. Heat about 1/4” vegetable oil in a cast iron or other heavy heat retaining skillet over moderately high heat. Drop some of the potato mixture into the pan, using equal amounts to make each pancake. Fry for 2-3 minutes per side or until the pancakes are golden brown and crispy. Drain on paper towels. Serve with dairy sour cream, nonfat plain yogurt, applesauce or Lemongrass-Yogurt Sauce (below) Makes 12-16
Lemongrass-Yogurt Sauce
1 cup plain Greek-style yogurt
1 tablespoon chopped fresh mint
1 scallion, finely chopped
2 teaspoons finely chopped lemongrass
1/2 teaspoon finely chopped chili pepper
1-1/2 teaspoons grated fresh ginger
1/2 teaspoon grated fresh lime peel
2 tablespoons lime juice
salt
Combine all the ingredients in a bowl and mix thoroughly to distribute them evenly. Let rest for 15 minutes before serving. Makes about one cup