Ingredients

The following ingredients have 4 Servings
  • 1 pound shredded potatoes (fresh or thawed freezer hash browns (about 4 cups))
  • 1 cup chopped scallions (greens and whites)
  • 2 large eggs
  • 1/3 cup cornmeal
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • Oil (for frying (vegetable, peanut, grapeseed))
  • 1 cup sour cream
  • 1 tablespoon grated jalapeño
  • 1 1/2 tablespoons fresh chopped dill
  • Salt and pepper

Instruction

  • Place a large skillet over medium heat and preheat the oven (or warming drawer) to 200 degrees F. After measuring the potatoes, place them in a sieve over a bowl and press down with paper towels to extract as much of the moisture as possible. Then mix all the latke ingredients thoroughly, in a large bowl. Set aside.
  • In a small bowl mix the ingredients for the dill sauce. Salt and pepper to taste and put in the fridge until ready to serve.
  • Add enough oil to coat the bottom of the skillet and place it over medium-high heat. Once the oil is hot, use a 2 tablespoon scoop to scoop the mixture into the skillet. Add 4-6 at a time, depending on the size of your skillet. Use the back of a spatula to flatten each mound into a 2-inch circle. Fry for approximately 2 minutes, then flip and fry another 2 minutes, until both sides are golden and crispy.
  • Place the crispy potato latkes on a plate lined with a paper towel and place in the oven to keep warm. Repeat with remaining mixture and oil. Once all the potato latkes are cooked, serve warm with the jalapeño dill sauce.