Recipe: Latkes with Garden Fresh Tarragon Greek Yogurt Dip
- 1 lb. potatoes, grated
- 1 small onion, minced
- 1 egg
- 1/4 cup flour
- Kosher salt & pepper to taste
- 1/2 tsp baking powder
- Safflower oil
Carmelize the onions until they’re soft and brown. Meanwhile, shred the potatoes using a grater while the onions caramelize. Then using a cheesecloth, squeeze out any excess moisture from the grated potatoes.
Combine the cooked onions and potatoes, along with the flour, egg, salt, pepper, and baking powder, until well combined.
Heat a frying pan to medium with plenty of oil. Using a ladle, fry spoonfuls of the mixture until one side browns, then turn and fry the other side. Flatten the latkes with a spatula so that they’re cooked all the way through. Once golden brown, place latkes on a plate with paper towels to absorb any excess oil.
Sprinkle with more salt. Serve with applesauce, sour cream, or our garden Fresh Greek Yogurt Dip.
Garden Fresh Tarragon Yogurt Dip:
- 1/2 cup Greek Yogurt
- 1 Tb. fresh tarragon, chopped
- Garlic salt to taste
- 1/4 tsp zest from a Meyer lemon
Combine ingredients and then serve with latkes.