Crispy, golden brown Southern-style latkes.
Southern Latkes
2015-05-05 22:06:25
Yield: approximately 13 latkes
Ingredients
- 1 pound russet potatoes, peeled and coarsely grated
- 1⁄2 pound sweet potatoes, peeled and coarsely grated
- 1⁄3 cup grated Vidalia onion
- 1⁄3 cup all-purpose flour
- 1 large egg
- 1 teaspoon kosher salt
- 1⁄4 teaspoon ground black pepper
- 1⁄4 cup canola oil, divided
- Herbed Sour Cream (recipe follows), smoked salmon, and fresh dill sprigs, to serve
Instructions
- In a colander, place russet potato. Rinse under cold water until water runs clear. Drain. Place russet potato in center of a clean kitchen towel. Fold over long sides of towel; twist ends tightly to squeeze out excess moisture. In a large bowl, add russet potato, sweet potato, onion, flour, egg, salt, and pepper, stirring to combine.
- Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon canola oil to skillet. Working in batches, drop 1⁄4-cup scoops of potato mixture into pan; flatten with a spatula to 1⁄2-inch thick. Cook until golden brown and crisp, approximately 5 minutes per side. Transfer latkes to a plate. Repeat procedure with remaining canola oil and potato mixture. Top latkes with Herbed Sour Cream, smoked salmon, and dill, if desired.
Taste of the South https://tasteofthesouthmagazine.com/
Herbed Sour Cream
2015-05-05 22:07:11
Yield: approximately 1 cup
Ingredients
- 1 cup sour cream
- 1⁄4 cup chopped fresh dill
- 1 tablespoon fresh lemon juice
- 1⁄2 teaspoon kosher salt
- 1⁄8 teaspoon ground black pepper
Instructions
- In a small bowl, stir together sour cream, dill, lemon juice, salt, and pepper. Cover, and refrigerate up to 3 days.
Taste of the South https://tasteofthesouthmagazine.com/
