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Add a photoServings: 8
Ingredients
- 4 c. yukon gold potatoes
- 1 Tbsp. flour
- 2 Tbsp. fresh dill, minced
- 1 Tbsp. fresh chives, minced
- 1 Tbsp. green onion, minced salt black pepper
- 1 x egg vegetable oil for frying
Directions
- Using a box grater, grate the potatoes onto the middle of a clean dishtowel.
- Gather up the edges of the dishtowel and twist it over a bowl to squeeze as much water out of the grated potatoes as possible. Throw away the water.
- Spread the grated potatoes over the bottom of a bowl. Season with salt and pepper, scatter the minced herbs, green onions and flour over the mix. Toss and get your hands in there to combine everything thoroughly. Add in the egg and mix it in with your impeccably- and oft-washed hands.
- Heat a Tbsp. of oil in a skillet over medium heat till warm and add in spoonfuls of the potato mix. Press down lightly to sear the side. Cook, moving occasionally, till lightly browned around the edges. Flip and repeat. Set aside to drain on paper towels. You can prepare up to this point a day in advance.
- Heat a Tbsp. of oil in the skillet and re-fry the latkes, a few at a time, to crisp them up just before serving.
- The trick to crispy latkes is to squeeze as much moisture out of the grated potatoes as possible before you fry the pancakes. Tiny latkes are also a nice foil for a simple fresh gravlax hors d'oeuvre with a little creme fraiche and chives.
- Yes, these latkes are slightly green. They are chockfull of fresh herbs. In my opinion, herbs make an already-good-thing better.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 83g | |
| Recipe makes 8 servings | |
| Calories 71 | |
| Calories from Fat 6 | 8% |
| Total Fat 0.62g | 1% |
| Saturated Fat 0.19g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 23mg | 8% |
| Sodium 12mg | 1% |
| Potassium 326mg | 9% |
| Total Carbs 14.44g | 4% |
| Dietary Fiber 1.0g | 3% |
| Sugars 0.54g | 0% |
| Protein 2.43g | 4% |
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