Latkes with Horseradish Dill Sour Cream
Yield: about 20 latkes | Total Time: 45 minutes
Latkes:
2 pounds russet potatoes, peeled
1/2 medium onion, finely diced
2 green onions, finely sliced, white ends discarded
2 tsp. salt
1 tsp. baking powder
1/2 tsp. red chile flakes
Generous grind of pepper
4 eggs
1/2 cup flour
Vegetable oil or other neutral oil for frying
Horseradish Dill Sour Cream
1/2 cup sour cream
2 tsp. horseradish mustard
1 Tbsp. chopped fresh dill
Dash of hot sauce (optional)
1/4 tsp. salt
Freshly ground pepper to taste
Directions:
Make Horseradish Sour Cream: Combine sour cream, horseradish mustard, dill, hot sauce, salt, and pepper in a medium bowl and whisk to combine. Set aside.
Make latkes: Grate potatoes using a food processor fitted with coarse grating disc or box grater. Transfer to a large bowl. Using a clean dish towel, press potato mixture to dry out as much as possible. Add onions, green onions, salt, baking powder, ground mustard, chile flakes, pepper and flour and mix until combined.
Place a large heavy bottom frying pan on the stovetop and pour about 1/4 inch oil. Heat over medium high heat. Once oil is hot, use a 1/4 cup measuring cup to scoop the potato mixture onto the hot oil, cooking in batches. Let the latkes cook for about 5 minutes before flipping. (You want the bottom to develop a deep golden crust and make sure it won’t fall apart.) Flip each of the latkes, and using the back of the spatula, flatten into a disc. Cook for another five minutes or so until both sides are crispy and deep golden brown in color. Transfer to a plate lined with paper towels.
Repeat until all latkes have been cooked, adding additional oil as needed. Serve immediately garnished with horseradish sour cream.
Cook’s Note: Latkes are best served immediately, but can be made up to one day ahead and stored in an airtight container in the refrigerator. To reheat, place latkes on a rack set over a baking sheet and bake for 5-10 minutes in a 300 oven until latkes are crispy and warm.
