Ingredients
- Dilled Yogurt:
- 1 cup unsweetened yogurt
- 1 tbsp chopped fresh dill
- Latkes:
- 6 medium Yukon gold potatoes
- 1 pinch salt
- 1/4 plus 1 tbsp olive oil
- more oil for frying, if needed
- 1 medium leek (white and pale green parts halved and cut into 1/4 inch thick slices
- 2 tbsp plain dry breadcrumbs
- sprigs of dill for garnish
Directions
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Dilled yogurt: Stir yogurt and dill together in a small bowl. Season with salt and pepper if desired. Chill 1 hour.
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Latkes: Place unpeeled potatoes in large saucepan, and cover with 1 inch water. Add salt, bring to a boil. Cover, reduce heat to medium-low, and simmer 30 minutes, or until potatoes are very tender when pierced with fork. Drain potatoes and rinse under cold water. Let stand until cool enough to handle. Heat 1 tbsp oil in a large nonstick skillet over medium heat. Add leek and season with salt and pepper, if desired. Saute 5 minutes, then cover, reduce heat to medium-low and cook 5-7 minutes more, or until leek is soft but not brown, and liquid has evaporated. Peel potatoes, and mash with potato masher in a large bowl. Stir in leek mixture and breadcrumbs, and season with salt and pepper, if desired. Shape 1/4 cup of the potato mixture into 2 1/2 inch patty, and place on a plate. Repeat with remaining potato mixture until you have 18 patties. Heat remaining 1/4 cup oil in large nonstick skillet over medium heat. Add 4 latkes to pan, and brown 3 minutes per side, turning carefully with 2 spatulas so oil doesn’t splatter. Add more oil to pan if it becomes dry. Garnish with dilled yogurt and dill sprigs.