Potato Latkes with cool creamy jalapeño Dill Sauce make a marvelous addition to any spring table! Serve Potato Latkes with Jalapeño Dill Sauce at breakfast, as a party snack, or even as a crispy side dish.
I’m a sucker for fried potatoes.
That being said, we don’t eat a lot of fried foods, because if they are sitting in front of me I will not stop eating them until every last crumb is gone.
However, there are exceptions to every rule, and potato latkes are one of them.
Especially in the spring.
Potato latkes are a wonderfully versatile spring dish, bursting with textural appeal. I love making latkes this time of year, when fresh scallions, chive, and ramps are popping up. Mixing fresh onion into the latke batter makes all the difference between boring latkes and irresistible latkes.
I like to add a bit of cornmeal to my potato latkes as well. The cornmeal provides a contrasting texture inside the latkes, and makes the exterior extra crunchy!
I also use fresh spring dill from my herb garden (okay… the one I started inside the house) to make a cool creamy dill sauce to top the potato latkes.
And a little shaved jalapeño in the dill sauce offers heat and intrigue.
If you have fresh potatoes to grate, great! Use them to make these Potato Latkes with Jalapeño Dill Sauce. If not, I find using frozen hash browns (thawed of course) works just as well.
Mix the shredded potatoes with egg, cornmeal, and onions. Then scoop little balls of potato batter into hot oil. Flatten with a spatula and fry until golden on both sides.
These Potato Latkes with Jalapeño Dill Sauce are so addictive.
They’ll make a wonderful addition to your weekend breakfast, a spring picnic, or cocktail night!
Or Easter Brunch, for that matter.
Potato Latkes with Jalapeno Dill Sauce
Yield: 22 latkes
Prep Time: 10 minutes
Cook Time: 15 minutes
Crispy Potato Latkes with Scallions and Creamy Jalapeño Dill Sauce!
For the Potato Latkes:
- 1 pound shredded potatoes, fresh or thawed freezer hash browns (about 4 cups)
- 1 cup chopped scallions, greens and whites
- 2 large eggs
- 1/3 cup cornmeal
- 1 teaspoon salt
- 1/4 teaspoon pepper
- Oil for frying (Vegetable, Peanut, Grape Seed)
For the Jalapeño Dill Sauce:
- 1 cup sour cream
- 1 tablespoon grated jalapeño
- 1 1/2 tablespoons fresh chopped dill
- Salt and Pepper
- Place a large skillet over medium heat and preheat the oven (or warming drawer) to 200 degrees F. After measuring the potatoes, place them in a sieve over a bowl and press down with paper towels to extract as much of the moisture as possible. Then mix all the latke ingredients thoroughly, in a large bowl. Set aside.
- In a small bowl mix the ingredients for the dill sauce. Salt and pepper to taste and put in the fridge until ready to serve.
- Add enough oil to coat the bottom of the skillet and place it over medium-high heat. Once the oil is hot, use a 2 tablespoon scoop to scoop the mixture into the skillet. Add 4-6 at a time, depending on the size of your skillet. Use the back of a spatula to flatten each mound into a 2 inch circle. Fry for approximately 2 minutes, then flip and fry another 2 minutes, until both sides are golden and crispy.
- Place the crispy potato latkes on a plate lined with a paper towel and place in the oven to keep warm. Repeat with remaining mixture and oil. Once all the potato latkes are cooked, serve warm with the jalapeño dill sauce.
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