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Auntie Marcie's DYP Latkes

Crisp, savory potato latkes made with Dutch Yellow Potatoes
Course Appetizer, Side Dish
Cuisine Jewish
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 16 -20 latkes
Author Sharon Hernandez and Chef Ida Rodriguez, from "DYPs: The Perfect Everyday Potato Cookbook"

Ingredients

  • 1 pound Dutch Yellow Potatoes DYPs
  • 1 small onion
  • 1/4 cup matzo meal
  • 2 eggs beaten
  • 1 1/2 tsp. salt
  • 1/4 cup canola oil
  • Sour cream and applesauce for dipping

Instructions

  1. Using a food processor with the grater attachment, shred the DYPs and onions. Combine with the matzo meal, eggs, and salt in a bowl, mixing well.
  2. Heat the oil in a frying pan until hot but not smoking. Drop quarter-cup portions of the DYP mixture into the pan and flatten with a spatula. Fry over medium heat, flipping halfway through, until the DYPs are cooked and the latkes are browned on both sides.
  3. Drain on paper towels. Serve warm with a dollop of sour cream and/or applesauce. Serves 4.