Quick and Easy Potato Latke with Dill Sauce
By
Marsha Gardner
@mrdick1950
1
★★★★★ 1 vote5
Ingredients
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PANCAKES
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3 cfresh frozen hash-brown potatoes, thawed and well drained
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3extra-large egg whites
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1/2 smallonion, peeled and quartered
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1/4 call purpose flour
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1/4 tspbaking powder
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1/4 tspkosher salt
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1/8 tspfreshly ground white pepper
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2 Tbspcanola oil
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DILL SAUCE
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3/4 cyogurt
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1/4 csour cream
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1 Tbspmayonnaise
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1 Tbspchopped fresh dill
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3 Tbspchopped smoked salmon (optional)
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1 Tbspchopped fresh chives
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·fresh dill for garnish
How to Make Quick and Easy Potato Latke with Dill Sauce
- 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.
- Coat a large nonstick skillet with canola oil cooking spray. Add the canola oil and heat.
- 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.
- Repeat with remaining potato mixture.
- 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. - 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.
- 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.
- 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.