Tuesday, November 26, 2013

Original Latkes & Greek Yogurt Topping

Not being a big fryer- and latkes are the best when fried (there's just no two ways about it) I eagerly await Channuka every year for the perfect Latke. I'm pretty picky when it comes to what makes a latke just right; In my opinion you want the edges to be crisp, and the center to be soft and oozing with hot batter. I remember walking through Williamsburg when I was about nine or ten and marveling at all the store fronts filled with Channuka menorahs and magical window displays. My mother and I went into a houseware store that was showing off how incredible their skillets were. Lucky us, it was Channuka and they were frying up batches of hot latkes for everyone to come and taste. That was fourteen years ago and I can still remember that crisp and oozing warm potato latke that was so right- no sour cream or applesauce was needed. I probably should've bought one of those skillets but to be honest, it's all about the batter.
2 pounds (6 medium) Yukon gold potatoes
1 large yellow onion, halved
2 large eggs
1/4 cup all purpose flour 
2 tsp salt
1 tsp black pepper
Canola oil for frying
1 cup plain low-fat Greek yogurt
2 tbsp horseradish sauce
1 bunch chives, small chopped
 1/2 bunch parsley, small chopped
Kosher Salt to taste
Black Pepper to taste  
1. Fill a large bowl with cold water. Peel the potatoes and put them in the cold water to keep them from browning. 2. In a large food processor, on a fitted blade finely chop the onions. Put the chopped onions into a large bowl. Quarter the potatoes and finely chop them in the processor. Add them to the onions. Add the eggs, flour, salt and pepper to the potatoes and onions. Mix well until combined. 
2. In a large skillet on a high flame, heat canola oil for frying (about 2 cups). You can see if the oil is ready by dropping a spoonful of batter in, if the oil sizzles it's ready to fry. Put the flame to medium-high. Add 1/4 cup of batter to the oil at a time (don't over crowd pan). Give each latke about a three minutes on each side, or until browned. Drain latkes on layers of paper towels to take away excess oil. 3. In a small bowl whisk the Greek yogurt, and horseradish sauce. Mix in the chives, parsley, salt and pepper. 
Yields: 15 latkes
Bon App├ętit! 

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