Ingredients
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
Directions
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
Yields: 15 latkes
Bon Appétit!
No comments:
Post a Comment