Perfectly golden and crispy, these potato latkes are a classic with a refined twist, featuring kyoord High-Phenolic Olive Oil for a healthful boost and a touch of richness. Have you heard the myth that you are not supposed to fry with olive oil? Well, it is wrong! Olive oil is the traditional oil used for frying in the Mediterranean diet, as well as in Jewish cuisine since pretty much biblical times. Scientists agree that it is the healthiest oil for cooking - ready our article about it HERE.
Limor’s Potato Latkes
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Whether you’re making latkes for a holiday celebration or a cozy weekend brunch, this recipe is foolproof and sure to please. The combination of crispy edges, soft centers, and savory flavor is simply irresistible. Gather your ingredients, heat up that oil, and enjoy the timeless joy of homemade potato latkes.
Ingredients
- 4 medium russet potatoes, peeled
- 2 large eggs
- 3 tablespoons all-purpose flour
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- kyoord High-Phenolic Olive Oil, for frying
- 1 cup plain Greek yogurt
- A drizzle of kyoord High-Phenolic Olive Oil
- Fresh herbs (such as carrot tops or parsley), for garnish
- Smoked paprika or chili flakes (optional)
For the latkes:
For serving:
Directions
Prep the potatoes:
- Peel the potatoes and grate using a box grater or food processor. Place the grated potatoes in a clean kitchen towel, gather the edges, and twist to squeeze out as much liquid as possible. Discard the liquid.
Make the batter:
- Transfer the squeezed potatoes to a large mixing bowl. Add the eggs, flour, salt, and pepper, and mix until well combined. The mixture should be cohesive but not overly wet.
Fry the latkes:
- Heat a generous layer of Kyoord High-Phenolic Olive Oil in a large skillet over medium heat. Once the oil shimmers, scoop 2-3 tablespoons of the potato mixture for each latke and flatten gently with a spatula.
- Fry the latkes for 3-4 minutes on each side, or until golden and crispy. Transfer to a paper towel-lined plate to drain excess oil. Repeat with the remaining batter, adding more olive oil as needed.
Prepare the yogurt swirl:
- Spread the Greek yogurt onto a serving plate in a swirl pattern. Drizzle with Kyoord High-Phenolic Olive Oil and sprinkle with smoked paprika or chili flakes for a pop of color and flavor.
Serve and garnish:
- Arrange the warm latkes on top of the yogurt. Garnish with fresh herbs, and serve immediately.
Recipe Note
Tip: To keep latkes warm while frying in batches, place them on a wire rack in a 200°F oven.
Enjoy the irresistible crunch of these potato latkes, made even better with the rich, peppery notes of Kyoord’s high-phenolic olive oil. They're a perfect celebration of flavor and health.
