Herby Potato Latkes
Shredded potato pancakes packed with tender herbs.
Herby Potato Latkes
Chef Tam Gilbert
Shredded potato pancakes packed with tender herbs
1 pound Baby Dutch Yellow® Potatoes
1 Melissa’s Organic Yellow Onion (8 ounces), peeled and quartered
2 large eggs
½ cup all-purpose flour
2 teaspoons kosher salt
1 teaspoon baking powder
½ teaspoon ground pepper
¼ cup fresh dill, picked and chopped (leave several quarter-sized fronds whole to garnish latkes later)
¼ cup chives, chopped
¼ cup chervil, picked and chopped
Oil for frying
Use a food processor with a coarse grating blade to grate the potatoes and onion. Transfer the mixture to a clean, thin dishtowel and squeeze out as much liquid as you can.
Transfer the mixture to a large bowl. Add the eggs, flour, salt, baking powder, pepper and herbs and mix to incorporate.
Line a baking pan with wax paper. Use a heaping tablespoon to drop the batter onto the pan. Use your hand or a spatula to flatten each drop into a disc. Press a large piece of dill into the center of each pancake.
Heat about ¼ inch of oil in a medium pan over medium-high heat. Once the oil is hot (drop in a few grains of salt to see if it sizzles), cook latkes in batches, careful not to overcrowd the pan.
Cook until the edges are brown and crispy, about 5 minutes. Repeat on the other side.
Transfer the latkes to a paper towel-lined plate to blot away any remaining oil.
Our Herby Latkes are crispy and golden brown and laced with flavorful herbs. In this recipe, we feature our tasty Baby Dutch Yellow® Potatoes. We love how this thin-skinned variety requires zero prep—just rinse potatoes in cool water, blot dry, then feed them whole through a food processer with a coarse grater blade. That’s it—no peeling or chopping required. We also love that this creamy yellow variety naturally resists oxidation. No yucky brown potatoes here. And finally, these babies have an insanely cream crispy texture that makes those runaway shreds on the edges so crunchy and delicious. The key to nailing this recipe is to squeeze out as much liquid from the grated potatoes as possible. Dry equals crispy. Classic pairings include sour cream and our perfectly sweet-tart Ambrosia Apple Sauce. Or, draw inspiration from Israeli Jewish flavors and pair latkes with spicy green Zhoug or Amba—a sunshine yellow mango sauce with turmeric and spices.