Crisp, savory potato latkes made with Dutch Yellow Potatoes
Course
Appetizer, Side Dish
Cuisine
Jewish
Prep Time10minutes
Cook Time20minutes
Total Time30minutes
Servings16-20 latkes
AuthorSharon Hernandez and Chef Ida Rodriguez, from "DYPs: The Perfect Everyday Potato Cookbook"
Ingredients
1poundDutch Yellow PotatoesDYPs
1small onion
1/4cupmatzo meal
2eggsbeaten
1 1/2tsp.salt
1/4cupcanola oil
Sour cream and applesauce for dipping
Instructions
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.
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.
Drain on paper towels. Serve warm with a dollop of sour cream and/or applesauce. Serves 4.