Dill Latkes With Lemon Sour Cream

dill-latkes-with-lemon-sour-cream
Photo by Heath Goldman
Dill Latkes With Lemon Sour Cream 5.0 1 5 1
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  • Makes 24
  • Hands-On Time
  • Total Time

Combine all ingredients for the sour cream in a small bowl.

Whisk the eggs, flour, salt, pepper, and dill in a bowl until combined.

Shred the onion using the large holes of a box grater or the grating attachment of a food processor.

Ingredients

  1. Check For the sour cream:
  2. Check 1 cup sour cream
  3. Check 3 tablespoons lemon juice
  4. Check teapoons lemon zest
  5. Check ¼ teaspoon salt
  6. Check For the latkes:
  7. Check 2 large eggs
  8. Check ¼ cup all-purpose flour
  9. Check 3 teaspoons kosher salt
  10. Check ½ teaspoon black pepper
  11. Check 1 cup dill, coarsely chopped
  12. Check 1 medium yellow onion, peeled
  13. Check 3 pounds russet potatoes (about 4-6), peeled
  14. Check 4 tablespoons vegetable oil

Directions

  1. Combine all ingredients for the sour cream in a small bowl.
  2. Whisk the eggs, flour, salt, pepper, and dill in a bowl until combined.
  3. Shred the onion using the large holes of a box grater or the grating attachment of a food processor.
  4. Shred the potatoes using the large holes of a box grater or the grating attachment of a food processor.
  5. Working in batches, place the potatoes and onions in a dish towel, and squeeze out as much excess liquid as possible. Add the potatoes and onions to the egg mixture, and toss with your hands to combine.
  6. Heat oil in a skillet over medium heat. Once oil is hot, drop the potato batter into the pan by the heaping spoonful, keeping the pancakes about two inches apart.
  7. Flatten each latke with the back of a spoon and cook until golden brown, two to three minutes per side. Transfer to a paper towel-lined tray to drain.
  8. Serve warm with lemon sour cream.