Quick and Easy Potato Latke with Dill Sauce

Marsha Gardner

By
@mrdick1950

My grandmother made latke or potato pancakes for us. If they had sold frozen hash browns in her day she would have been one of the first to use it. She loved all the new convenience foods. I remember when she bought her first bugles and tang and she just loved to cook with tomato soup. I think she stayed awake at night dreaming up ways to use it.


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Ingredients

PANCAKES

3 c
fresh frozen hash-brown potatoes, thawed and well drained
3
extra-large egg whites
1/2 small
onion, peeled and quartered
1/4 c
all purpose flour
1/4 tsp
baking powder
1/4 tsp
kosher salt
1/8 tsp
freshly ground white pepper
2 Tbsp
canola oil

DILL SAUCE

3/4 c
yogurt
1/4 c
sour cream
1 Tbsp
mayonnaise
1 Tbsp
chopped fresh dill
3 Tbsp
chopped smoked salmon (optional)
1 Tbsp
chopped fresh chives
fresh dill for garnish

Directions Step-By-Step

1
Place potatoes, egg whites and onion in food processor. In a small bowl whisk together the flour, baking powder, baking soda, salt and pepper. Add to food processor and pulse using the metal blade, until potatoes and onions are chopped fine.
2
Coat a large nonstick skillet with canola oil cooking spray. Add the canola oil and heat.
3
Spoon teaspoons of the potato mixture into the hot pan. Fry until golden brown, turning once. Drain on paper towel or a large brown paper bag. Keep warm on a baking sheet in a 200-degree oven.
4
Repeat with remaining potato mixture.
5
SAUCE:
Combine all ingredients into a bowl and mix well. To serve spoon sauce into a bowl. Surround with warm latkes and garnish with sprig of fresh dill; serve immediately.
6
My grandmother also had fresh applesauce for us children. Most of us weren't crazy about sour cream based sauces back in the 50's and 60's. She would make these potato pancakes for a Sunday night supper as we had a huge meal at lunch on Sunday.
7
For larger latkes, spoon a scant 1/4 cup of potato mixture into hot oil, flattening with the back of the spoon. Proceed as above.
8
Latkes may be placed on baking sheets and flash-frozen, and stored in zip top bags. To serve, reheat in a preheated 425-degree oven for 3-5 minutes.

About this Recipe

Course/Dish: Vegetables