Popular Conditions & Diets
Ingredients
12
Time
25m
Serves
12
Recipe by Jaclyn Irwin
Ingredients
12
Time
25m
Serves
12
Holiday
Side
1 Tbsp
Extra-Virgin Olive Oil
1 large
Yellow Onion
divided
3/4 cup
Greek Yogurt
1/4 cup
Mayonnaise
1/4 cup
Sour Cream
1 tsp
Garlic Powder
divided
1 tsp
Kosher Salt
divided
1 lb
Russet Potatoes
1
Egg
lightly beaten
1/4 cup
Avocado Oil
plus extra as needed
2 tsp
Flaky Salt
for garnish
1 stalk
Green Onion
sliced, for garnish (optional)
1
Make the onion dip first. Cut the onion in half and thinly slice half of it, leaving the other half for the latkes. Heat a large cast iron skillet over medium heat and drizzle in the oil. Once hot, add the sliced onions. Stir and cook for five minutes and then reduce the heat to low. Continue cooking for 35 to 45 minutes, until deeply caramelized, stirring occasionally.
2
Meanwhile, in a medium sized bowl, combine the yogurt, mayonnaise, sour cream, half the garlic powder and half of the salt. Stir well and set aside.
3
Once the onions have finished cooking, remove them from the skillet and let them cool for a few minutes. Once cool, chop them up. Add the chopped onions to the dip and stir together.
4
Make the latkes.
5
Use a box grater (or a food processor with the shred disc) to shred the potatoes and place in a large bowl with cold water. Let it sit in the water for about two minutes and then drain well.
Toronto based Holistic Nutritionist, Jaclyn Irwin, aims to encourage women to end years of yo-yo dieting and develop a healthier relationship with food. As founder of Holistic Foodie, a food and lifestyle blog filled with delicious recipes, wellness tips and green beauty, she is blending her love of food with gentle nutrition and showing you how to enjoy both kale and cocktails.
6
Finely chop the remaining half onion. Place the drained potatoes and onion in a clean kitchen towel (or use cheesecloth or a nut milk bag) and squeeze out as much water as possible. Take your time to make sure you really squeeze well (work in batches if needed.
7
Transfer the mixture to a medium sized bowl. Add the egg and remaining garlic powder and salt. Mix to combine.
8
Heat a skillet over medium-high heat and add the oil. Spoon about two tablespoons of the potato mixture into your hands and press to gently flatten and squeeze out any remaining liquid. Transfer to a spoon and gently place in the oil. Reduce the heat to medium and cook for three to four minutes per side, until golden brown and crispy. Repeat with the remaining potato mixture and work in batches to avoid overcrowding the skillet, adding more oil in between as needed. Be careful not to burn, so watch the heat and adjust as needed.
9
Transfer the latkes to a paper towel lined plate and immediately sprinkle with flaky salt.
10
You can keep the latkes warm in the oven until all latkes are done.
11
Serve alongside the french onion dip and garnish with green onion (optional).
