Latkes with Herbed Sour Cream Dip

Classic potato latkes are pan-fried in butter for a crispy and delicious savoury pancake that’s served with a simple chive-dill sour cream dip accented with lemon. 

30 minutes prep  •  25 minutes cooking time     Total Time: 55 minutes

Serves 4

Side Dish

Ingredients:

Latkes:

• 2 1/2 lbs (1.25 kg) Yukon Gold potatoes, peeled (about 4 potatoes)
• 1 onion
• 1/3 cup (75 mL) all-purpose flour
• 2 tbsp (30 mL) cornstarch
• 1/2 tsp (2 mL) baking powder
• 1 tsp (5 mL) salt
• 1/2 tsp (2 mL) black pepper
• 1 egg, beaten
• 1/2 cup (125 mL) Organic Meadow Cultured Unsalted Butter (approx.)

Herbed Sour Cream Dip:

• 1 cup (250 mL) Organic Meadow Regular Sour Cream 2
• tbsp (30 mL) finely chopped fresh chives 1 tbsp (15 mL)
• freshly grated lemon zest 2 tbsp (30 mL) freshly
• squeezed lemon juice 4 tsp (20 mL) finely chopped fresh dill
• 1/2 tsp (2 mL) salt
• 1/2 tsp (2 mL) black pepper

Instructions:

1. Preheat oven to 200°F (100°C).

2. Latkes: On large holes of box grater or grater blade of food

processor, shred potatoes and onion. Transfer to colander to drain; using hands, squeeze out excess moisture (discard liquid).

3. In medium bowl, whisk together flour, cornstarch, baking powder, salt and pepper.

4. Transfer potato mixture to large bowl. Stir in egg until coated, then stir in flour mixture until combined.

5. In large nonstick skillet set over medium heat, melt 2 tbsp (30 mL) butter.

6. In batches, scoop 1/4 cup (60 mL) latke batter into skillet and flatten with back of spoon to form 4-inch (10 cm) rounds. Cook latkes, flipping once halfway through the cook time, for 4 to 6 minutes or until golden brown and crisp around edges, wiping skillet clean and adding more butter as needed.

7. Transfer latkes to large (unlined) baking sheet. Keep warm in preheated oven.

8. Herbed Sour Cream Dip: In medium bowl, stir together sour cream, chives, lemon zest, lemon juice, dill, salt and pepper.

9. Serve latkes with dip.

Tip: Serve latkes as a starter or side dish. To make them appetizersize, scoop batter into 2-tbsp (30 mL) portions. Arrange latkes on serving platter and dollop each with herbed sour cream dip to serve.

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