Latkes With Green Goddess Sauce
14
- Prep Time30 mins
- Total Time1 hr
- Makes6 to 8 servings
(Photo: Erik Putz)
Latkes are traditionally served with applesauce and sour cream, but here we propose a herbaceous green goddess sauce, a play on the sour cream that provides a lot more interest and oomph.
Green Goddess Sauce
1 cup mayonnaise
1 cup sour cream
1 small clamshell pkg tarragon, leaves removed from stems
1 small clamshell pkg chives, coarsely chopped
1 garlic clove, chopped
1 tsp anchovy paste, or 1 anchovy, finely chopped
1 lemon, juiced
Latkes
8 russet potatoes, scrubbed
2 small onions
3 large eggs, beaten
1/3 cup all-purpose flour
vegetable oil, for frying
Instructions
1. Sauce: Combine mayo, sour cream, tarragon, chives, garlic, anchovy and lemon juice in a blender. Blend until smooth. Season with salt and pepper. Blend again. Pour into a serving bowl. Cover and refrigerate until ready to serve.
2. Latkes: Coarsely grate potatoes (no need to peel them) onto a clean tea towel. Squeeze out as much liquid as possible by twisting towel (potato shreds should be as dry as possible). Transfer potatoes to a large bowl and grate onions overtop. Stir in eggs and flour until combined. Season with salt and pepper.
3. Pour enough oil into a large cast iron pan (or any heavy-bottomed pan) until it reaches 1⁄2 in. up the side. Set over medium. When oil is hot, add heaping tablespoonfuls of latke mixture, frying 4 or 5 at a time, until deeply golden-brown, about 3 min per side. Transfer to a paper-towel-lined plate. Repeat with remaining latke mixture, adding more oil as needed.
4. Serve latkes hot, topped with Green Goddess Sauce. Sprinkle with more chopped herbs, if desired.
Any extra sauce can be refrigerated in a sealed container for up to 5 days. It’s also great with salmon or as a salad dressing.
Sauce and latkes can be made up to 1 day ahead. Refrigerate, and then reheat latkes, in a 200F oven until hot, when guests arrive.
This recipe is part of a Hanukkah feast by Amy Rosen. Here's the full menu.
