Dill Pickle Latkes

Name: Dill Pickle Latkes
Prep time: 20 min
Total time: 40 min
Yield: Makes 18 - 20
Ingredients: 2 pounds Russet potatoes (about 3 medium potatoes); 1 medium yellow onion; u00be cup kosher dill pickles, chopped; u00be to 1 cup bread crumbs or matzo meal; 2 large eggs; Kosher salt; u00bd teaspoon cayenneu00a0; 2 teaspoons freshly cracked black pepperu00a0; Neutral oil for frying, such as sunflower seed oil, vegetable oil, grapeseed oil, etc.u00a0; Sour cream, for serving

By Leslie Blythe Potatoes Food Processing, Frying

December 10, 2023

Lately, there have been a lot of recipes that use pickles. My family is mad keen on anything with pickles, so I went out on a limb and made these Dill Pickle Latkes. They are made with grated potatoes, onions, bread crumbs or matzo meal, eggs, and dill pickles, and are fried until golden brown. I have to say they are insanely good. They were all gone in minutes.

Prep: 20 mins
Cook: 20 mins
Yields: Makes 18 - 20

Ingredients

2 pounds Russet potatoes (about 3 medium potatoes)

1 medium yellow onion

¾ cup kosher dill pickles, chopped

¾ to 1 cup bread crumbs or matzo meal

2 large eggs

Kosher salt

½ teaspoon cayenne

2 teaspoons freshly cracked black pepper

Neutral oil for frying, such as sunflower seed oil, vegetable oil, grapeseed oil, etc.

Sour cream, for serving

Directions

1Place a clean kitchen towel over a large mixing bowl. Grate the potatoes and onion over a piece of cheesecloth or towel in the bowl and squeeze the liquid from the potatoes and onions. Then squeeze the liquid from the diced pickles.

2Then add the breadcrumbs or matzo meal, eggs, a pinch of salt, cayenne and black pepper. Mix to combine.

3Heat up about 1 inch of oil in a shallow pan over medium heat.

4Test to see if the oil is hot enough by adding a bit of the latke mixture to the oil, if it sizzles it’s ready, otherwise, it needs more time.

5I used an ice cream scoop and scooped the potato mixture onto a cutting board and flattened them out. Then I carefully put them in the hot oil using a fish spatula.

6Place 3 to 4 latkes at a time in the oil and fry until golden brown on one side, then flip and fry on the other side until golden brown again. You’re looking at about 4 to 5 minutes of frying per side. Lower the heat if they are getting to brown.

7Place a paper towel over a plate or cooling rack. Place the fried latkes on the paper towel to drain any excess oil. Season with salt.

8Fry remaining latke mixture. You can serve them right away or put them in the oven later at 350° F for about 10 minutes to crisp up.

9Serve sour cream.

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