Name: Lemon Latkes
Ingredients: 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; 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)

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.

Print Recipe

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

Tried this recipe?Let us know how it was!