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Lemon Latkes

The taste of lemon adds a gourmet touch to any kind of potatoes, and here a welcome tang to an old favorite. Classic latkes with a kiss of lemon, and a twist on the traditional sour cream accompaniment, make this your new go-to comfort food.
Course Breakfast, Main Course, Main Dish
Cuisine European, Jewish

Ingredients
  

Lemon Latkes

  • 2 1/2 pounds yellow-fleshed potatoes peeled
  • 2 medium yellow onions grated
  • 6 cloves garlic minced
  • 1 1/2 teaspoons Kosher salt
  • 1/3 cup panko breadcrumbs
  • 1/3 cup Parmesan finely grated
  • 1 lemon zest & juice
  • 2 large egg yolks
  • Kosher salt to taste
  • Black pepper to taste
  • 4 scallions chopped
  • 5 tablespoons neutral oil

Topping

  • 2 tablespoons olive oil
  • 3/4 cup Greek yogourt
  • 2 cloves garlic minced
  • 1/2 lemon zest & juice
  • 1/2 teaspoon Kosher salt
  • Black pepper to taste

Instructions
 

Lemon Latkes

  • Grate the potatoes, and mix with the onions and garlic.
  • Place a cheesecloth over a colander, and add the mixture to it. Sprinkle with salt, and let it sit at room temperature for about 30 minutes to drain excess moisture.
  • Squeeze out any more moisture that you can with the cheesecloth when it's ready.
  • Add the lemon zest, breadcrumbs, and Parmesan to a large bowl and season with salt and pepper.
  • Beat the egg yolks lightly, and add to the breadcrumb mixture along with the lemon juice and potato mixture. Mix together.
  • Add the chopped scallions, and stir into the mixture.
  • Heat the oil in a large skillet with a heavy bottom. It should cover about 1/4-inch. Heat at a medium-high setting.
  • It's ready for the latkes when a bit of the batter sizzles the second it touches the pan.
  • Use about 1/2 cup of the latke batter for each one, using the back of a spoon to make them into rounds about 1/2-inch thick.
  • Fry for a few minutes on each side, shaking the pan slightly or moving them a little to prevent sticking. Cook until the edges are solid on one side before turning.
  • When both sides are golden brown, place them on a baking sheet in the oven at about 200 °F to keep warm. Repeat until all of them are cooked.

Topping

  • Beat the olive oil into the yogourt until smooth, and then gradually add the rest of the ingredients, stirring until thoroughly mixed.
  • Serve with the latkes.
Keyword Lemons
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