Of all of the fritter and latke recipes on this site, I’m surprised to say this is our first potato latke! These turned out so crisp and delicious we’ll definitely be making more. This year we have had an exceptionally good potato harvest! CSA members have enjoyed potatoes in the shares for weeks in a row, which is unusual for us. Store potatoes in your crisper drawer in the refrigerator and they’ll keep for a long time.
Of course we had to put a CSA twist on this – we added a healthy dose of chopped fresh dill to the latkes and served them with a garlicky yogurt sauce. It was a satisfying lunch on a cold rainy day! When our crew bundles dill they don’t hold back – if you have a big bundle of dill or some growing in your garden try this latkes and then make our dill pesto.
The very best tool for prepping latkes and fritters is a food processor with slicing blade. Just peel the potatoes and onions and they’ll be ready in minutes. Transfer to a mesh strainer and press out all of the water. You can also wrap the whole mixture in a towel or cheesecloth to press out the water. It’s up to you.
Take your time frying these over medium high heat. I like canola oil for frying, look for non-GMO or certified organic canola if you like, I picked ours up at Greenstar on sale! Let the sides get really browned and crisp before you flip and transfer to a wire rack. Don’t crowd the pan! While you wait you can whisk together the sauce.
Dilled Potato Latkes
3 medium-large potatoes (to equal about 4 cups grated potato)
1 small onion
1/4 cup flour*
1/2 teaspoon salt
1 teaspoon baking powder
1/4 – 1/2 cup finely chopped dilll (depends on how much you like)
oil for frying
1/2 cup Greek yogurt
1 teaspoon grated garlic
1 tablespoon lemon juice
pinch of salt
Grate the potatoes and onion: Peel the potatoes and onion, then slice into wedges that will fit into the feed tube of your food processor. Use the shredding blade (larger holes) to coarsely grate. If you don’t have a food processor, you can do it by hand, just try not to cry while grating the onion!
Drain the potatoes and onion: Transfer the grated vegetables to a mesh strainer and use your hands to press and squeeze all the liquid from the mixture. (Alternatively wrap the whole mixture up in a towel and squeeze out all the water). Transfer to a large bowl with the minced dill.
Make the latkes: Toss the flour, baking powder, and salt with the shredded vegetables to coat. Lightly beat the eggs, then fold into the potato mixture. Mix to combine. Place a cast iron skillet over medium high heat. Add a layer of oil about 1/4 inch thick. When the oil is shimmering scoop batter into the pan in 1/4 cup scoops. Don’t overcrowd the pan – I fried about 3 at a time. Fry until golden, a few minutes per side. Transfer to a wire rack to cool.
Make the yogurt sauce: Whisk together the lemon, yogurt, and garlic. Add salt to taste.
*sub gluten free all purpose flour for gluten free latkes
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