December 24th is the first day of Hannukah and the Festival of Lights!
To my Jewish readers who have followed this blog over the years, here’s wishing your family and you a most wonderful and spiritual time.
What better way to start this holiday off with the yumminess of latkes! Any recipe for preparing potatoes is a winner in my (cook)book! So if you’re a carb-watcher, you just don’t know what you’re missing with these little potato pancakes!
I was inspired to create a recipe with more healthy Greek yogurt with an Italian twist on the traditional sour cream sauce used for latkes.
First of all let me just say this: This recipe for Latkes is SUPER EASY PEASY and YUMMY!
I amped up my own version of latkes with an ample dose of garlic and rosemary, a traditional Italian herb combination among all of my family’s potato recipes! Utterly and seriously irresistable! And if you’ve ever been to Italy, you now know from this source, that these are literally the two herbs that take Italian potatoes over the top!
These are seriously the Best Potato Latkes with Italian Herb Yogurt Sauce that will ever cross your lips!
You’ll NEVER know that ‘less-healthy’ sour cream is replaced by ‘more healthy’ Greek yogurt.
– – I love this recipe and I know that you will too!
(disclosure: no compensation or free products were given to me for this recipe and blog post)
yogurt sauce amped up with lots of garlic, rosemary and chives!
along with the Italian Herb Yogurt Sauce, also serve latkes with Lox (thinly sliced smoked salmon),
chunky applesauce and salmon roe (caviar)
- 2-1/2 pounds russet potatoes, shredded
- 1 medium onion, shredded
- 4 jumbo eggs
- ¼ cup matzo meal
- 2 Tbsp. butter
- 1/2 cup finely chopped green onions
- 3 tsp. kosher salt, freshly cracked
- ½ tsp. black pepper, freshly cracked
- ½ tsp. baking powder
- 1 tsp. garlic, minced
- 1 tsp. fresh rosemary, chopped
- 2 cups vegetable or peanut oil (for frying)
- 2 cups Greek yogurt (plain flavor)
- 2 cloves fresh garlic, minced
- 1 tsp. fresh chives, finely chopped
- 1 tsp. fresh dill, finely minced
- ½ tsp. rosemary, finely minced
- Sliced smoked salmon (lox)
- Salmon Roe
- Chopped green onion stems
- Sprigs of fresh chives and fresh rosemary
- With a box grater, shred potatoes and onions alternately in a large mixing bowl (this prevents oxidation)
- With a strainer, drain liquid from potatoes and onions, pressing down hard to remove as much liquid as possible.
- In a large mixing bowl, add remaining ingredients to the shredded potatoes and onions; mix well.
- Heat oil in a large skillet on medium-high heat.
- Spoon ¼ cup mounds of the latke batter into hot oil, spread out at least 2 inches apart, and slightly flattening each mound down with a spatula.
- Fry the latkes until golden brown and crispy on both sides, about 6 minutes.
- Place fried latkes on a plate with paper towels and allow excess oil to drain.
- Serve with Italian herbed yogurt sauce, applesauce, smoked salmon and salmon roe.
Disclosure: Absolutely no compensation or free products were earned for this blog post. In fact, I purchased yogurt with my own personal funds to create this recipe. I do not endorse Chobani yogurt as being any better than other brand of Greek yogurt. This brand was on sale and that’s what I purchased.