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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.

Side Dish

Prep  30 Mins

Cook  25 Mins

Total  55 Mins

Servings:  4

Organic Meadow
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

How To Make It

Latkes:

  1. Step 1

    Preheat oven to 200°F (100°C).

  2. Step 2

    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. Step 3

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

  4. Step 4

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

  5. Step 5

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

  6. Step 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. Step 7

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

Herbed Sour Cream Dip:

  1. Step 1

    In medium bowl, stir together sour cream, chives, lemon zest, lemon juice, dill, salt and pepper.

  2. Step 2

    Serve latkes with dip.

Tip

Serve latkes as a starter or side dish. To make them appetizer-size, 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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