Ingredients

The following ingredients have 6 Servings
  • 1½ lbs Potatoes (grated (3 large) )
  • ½ cup Onion (chopped finely)
  • ½ tsp Garlic powder
  • 2 large Egg
  • ½ cup All-purpose flour ((or matzo meal - used during Passover) )
  • 1 tsp Kosher salt
  • ½ tsp Black pepper
  • ½ cup Parsley (chopped finely)
  • ½ cup Grated Parmesan ((optional - not used traditionally) )
  • ½ cup Vegetable oil
  • ½ cup Greek yogurt ((or sour cream) )
  • 1 tsp Honey
  • ¼ tsp Salt
  • ¼ tsp Mustard
  • ¼ tsp White pepper

Instruction

  • Grate Potatoes - In a large bowl, grate the potatoes using the large side of the grater. Then, transfer the grated potatoes to a double-layer cheesecloth to squeeze as much moisture from the potatoes as possible. Pro tip - You can use the grating attachment on the food processor to grate the potatoes and you can also use a potato ricer to squeeze out excess moisture as shown in the video.
  • Latkes mixture - To a large bowl, add the grated and squeezed potatoes, salt, pepper, finely chopped onions, garlic powder, chopped parsley, and flour. Combine well. Then, add the egg and combine well.
  • Frying the latkes - Heat a 10 or 12-inch large cast-iron skillet with 4 to 6 tablespoons of oil (about 1/8 inch depth) on medium-high heat. Drop large spoonfuls of potato mixture into the oil and flatten it with a spatula. Cook on medium to high until golden brown on both sides. Flip at about 3 to 4 minutes on the first side and another 3 minutes on the second side. Pro tip - Adjust the heat as necessary from medium to high because the grated potato is raw. So, do not cook on high heat all the time. Otherwise, they will burn easily.
  • Drain - When done, transfer to a plate lined with paper towels to drain excess oil.
  • Yogurt dip - In a small bowl, combine the yogurt or sour cream with salt, pepper, mustard, and honey. Serve alongside the crispy latkes.