🥔 Crisp Potato Latkes with Creamy Dipping Sauce
Serves: 4–6 (makes about 12 latkes)
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: ~45 minutes
🌿 Ingredients
For the latkes:
- 4 medium russet potatoes, peeled
- 1 small onion (yellow or white)
- 2 large eggs, lightly beaten
- ¼ cup all-purpose flour (or matzo meal for a traditional version)
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp baking powder (optional — adds crispness)
- Vegetable oil (for frying, about ½ inch deep in pan)
For the creamy dipping sauce:
- ½ cup sour cream (or Greek yogurt)
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- 1 tbsp fresh dill or chives, finely chopped
- Salt and black pepper, to taste
🔪 Instructions
1. Prepare the potatoes and onion
- Grate the potatoes and onion using the large holes of a box grater or a food processor.
- Transfer to a clean kitchen towel and squeeze out as much liquid as possible — this is key for crispiness!
2. Mix the batter
- In a large bowl, combine the grated potatoes and onion with eggs, flour, salt, pepper, and baking powder (if using).
- Mix well until evenly coated — the mixture should hold together when pressed but not feel wet.
3. Fry the latkes
- Heat vegetable oil in a large skillet over medium-high heat until shimmering.
- Drop about 2 tablespoons of the potato mixture per latke into the oil, flattening gently with a spatula.
- Fry 3–4 minutes per side, until deep golden brown and crisp.
- Transfer to a paper towel–lined plate to drain excess oil.
- Continue with remaining batter, adding more oil as needed and adjusting heat to prevent burning.
4. Make the dipping sauce
- In a small bowl, whisk together sour cream, lemon juice, Dijon mustard, herbs, salt, and pepper until smooth and creamy.
5. Serve
- Serve the hot, crispy latkes immediately with the creamy dipping sauce on the side.
- Optionally, garnish with extra herbs or a sprinkle of flaky sea salt.
🍽️ Serving Suggestions
- Traditional toppings include applesauce or sour cream.
- For a gourmet touch, add smoked salmon or a dollop of crème fraîche.
- Great with a side salad or served as a brunch item.
💡 Tips for Extra Crisp Latkes
- Always squeeze out as much moisture as possible from potatoes.
- Keep cooked latkes warm in a 200°F (95°C) oven while finishing the batch.
- Use a cast-iron skillet for even frying and golden crusts.
- They freeze beautifully! Reheat in a 400°F oven for 8–10 minutes until crisp again.