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Potato Latkes with Jalapeño Dill Sauce

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Potato Latkes with Jalapeño Dill Sauce Recipe – Crispy fried hash brown Potato Latkes with a creamy, spicy Jalapeño Dill Sauce are the perfect snack or side dish to enjoy all spring and summer!

Potato Latkes with Jalapeño Dill Sauce Recipe

I’m a sucker for fried potatoes. Who isn’t?

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. Big time.

Terrifically simple but utterly satisfying, latkes are crispy crunchy little delights of fried shredded potatoes. Served warm and topped with a cold and creamy sauce, they are great for enjoying nearly anytime as a yummy appetizer, snack, side dish, or main meal!

Potato Latkes with Jalapeño Dill Sauce

Potato Latkes with Jalapeño Dill Sauce

Latkes are a wonderfully versatile spring and summer dish, bursting with textural appeal.

I love making these Potato Latkes with Jalapeño Dill Sauce this time of year, when fresh scallions, chive, and ramps are popping up. Mixing fresh onions into the latke batter makes all the difference between boring latkes and irresistible latkes.

Plus, a little shaved jalapeño in the dill sauce offers the perfect amount of heat and intrigue.

I like to add a bit of cornmeal to my potato latkes as well. The cornmeal provides a delightful contrasting texture inside the latkes, and makes the exterior extra crunchy!

How To Make Potato Latkes

What Ingredients You Need

This Potato Latkes with Jalapeño Dill Sauce recipe combines crisp potato latkes with scallions, and a cool creamy dipping sauce made with fresh spring dill.

Here is everything you need to make the BEST Potato Latkes recipe:

  • Potatoes – shredded
  • Scallions – chopped
  • Eggs
  • Cornmeal
  • Salt and pepper
  • Oil – for frying

Note: 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.

I prefer using cornmeal for the best crunchy texture, but if you aren’t worried about being GF-friendly you can certainly use all-purpose flour instead.

Next, here are the ingredients needed to make the Jalapeño Dill Sauce:

  • Sour cream
  • Jalapeño – grated
  • Fresh dill – chopped
  • Salt and pepper

Be sure your jalapeño is thoroughly de-seeded and rinsed before grating to provide a bit of heat without serious spiciness.

Easy Potato Latkes

How to Make the Best Jalapeño Dill Sauce

I like making this zesty, spicy sauce a bit in advance so that it gets a chance to become nice and cold in the fridge before serving.

Here’s how to make a quick and easy Jalapeño Dill Sauce for your potato latkes:

  1. Combine the sour cream, about half of the grated jalapeño, and dill in a small bowl.
  2. Taste, add more jalapeño to increase spiciness if desired, and salt and pepper to taste.
  3. Cover and keep in the refrigerator until ready to serve.

This dill-icious sauce *wink* will keep well stored in an airtight container in the fridge for up to a week.

Jalapeño Dill Sauce Recipe

How to Make Easy Potato Latkes

  1. In a large bowl mix the shredded potatoes with egg, cornmeal, and chopped onions.
  2. Scoop little balls of the potato batter, about 2 tablespoons each, into the hot oil. Gently flatten them with a spatula, and fry until golden on both sides, flipping occasionally.
  3. Once done, place the latkes on a paper towel-lined plate to drain oil, and then keep in a warm oven until ready to serve.

These Potato Latkes with Jalapeño Dill Sauce are so addictive.

They’ll make a wonderful addition to your weekend breakfast, a spring or summer picnic, or cocktail night!

Potato Latke Recipe

Can This Potato Latkes Recipe Be Made Vegan?

You can easily make this vegetarian snack a vegan-friendly dish by substituting flax seed for the eggs. For each egg in the recipe, in a small bowl thoroughly combine 1 tablespoon of egg with 3 tablespoons of water, and allow to sit for at least 15 minutes before using in the latke batter.

Use your favorite dairy-free sour cream replacement for the Jalapeño Dill Sauce. I haven’t tried this myself, but I would love to know how it turns out in the comments if you try!

Are Potato Latkes with Jalapeño Dill Sauce Gluten-Free?

Yes! Because hash brown latkes are made with potatoes and cornmeal this is a naturally gluten-free recipe.

Potato Latkes Recipe

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Potato Latkes with Jalapeño Dill Sauce Recipe
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Potato Latkes with Jalapeño Dill Sauce

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Crispy Potato Latkes with Jalapeño Dill Sauce Recipe - A winning party snack for any occasion. Making potato latkes is easy with 3 easy steps!
Servings: 22 latkes


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, grapeseed)

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.


Serving: 1latke, Calories: 54kcal, Carbohydrates: 6g, Protein: 1g, Fat: 3g, Saturated Fat: 1g, Cholesterol: 20mg, Sodium: 125mg, Potassium: 101mg, Fiber: 1g, Sugar: 1g, Vitamin A: 140IU, Vitamin C: 3.5mg, Calcium: 19mg, Iron: 0.4mg
Course: Appetizer, Lunch, Snack
Cuisine: American, Middle Eastern
Author: Sommer Collier

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62 comments on “Potato Latkes with Jalapeño Dill Sauce”

  1. Pingback: Gluten free Hannukah recipes - blogmas day 12 » DIY Lifestyle

  2. SO STOKED! Printing the recipe RN as I have everything to make them and  I am so so excited! Thanks for the recipe!

  3. Love how easy this is to make and the tip on making this with frozen hash browns!

  4. Pingback: Latke Love - 50 recipes for Latkes and Fixings - Spice Chronicles

  5. First time I have made AND tasted a latke. This was sooooooooo yummy and easy! I had stone ground grits, so added those. Nice and crunchy. Only problem is that I have to wait 2 hours for my husband to come home and try them. I want to eat them all!
    The sauce is very nice. Not that spicy, so could add more jalepeno.
    I have an onion allergy, so added cheese instead. Scrumptious!

  6. Pingback: Most Popular Mashed Potato Latke Recipes on Social Media

  7. Oh my, oh my!! These are so tasty. Super scrumptious!!! And they were really easy. The whole family really enjoyed them. Thank you for this wonderful recipe… it is going into regular rotation on our menus.

  8. Hi, I am in the UK and would like to know what your cornmeal looks like, colour and texture, or can you give me the brand so I can make sure I use the right stuff, as we sometimes have the same name for completely different things!
    Kind regards.

    • Hi Ann, It’s just dried coarsely ground corn – white or yellow. It might be considered corn flour where you live, but it’s usually not as fine as corn flour here. It’s also not as coarse as polenta or grits.

  9. The recipe sounds good. I see that you mentioned it would be great to have at an Easter lunch. Since you mention a religious holiday in your post, I would also like to point out that in traditional Jewish culture, the potato pancake a.k.a potato latke is served during the Hanukkah holiday which pops up between thanksgiving and new years.

    Also, in spring the Jewish holiday of Passover is celebrated, which involves a fast from risen breads. Potato pancakes being another staple food in the celebration of this holiday.

  10. Hi, can you please tell me a substitute for the eggs. Thanks!

  11. I am late to this jalapeno-dill sauce love fest but YES! these look absolutely scrumptious – pinning!

  12. My youngest has been obsessed with The Latke Who Couldn’t Stop Screaming for his bedtime story lately. I’m going to have to make these for him for a spring take on latkes.

  13. Yeah… I’m ok with any fried veggie fritters, but for some reason potato latkes always hit the spot. Love the spicy sauce on top!

  14. I am so intrigued and excited at the same time about the combination of dill and jalapenos! Those two bring together my Slavic roots and a life long passion for spice! :-) I am so trying these latkes soon!

  15. Somehow I hit the reply button too soon. Love the jalapeno dill sauce and I meant to say they might also be good with sweet potatoes in them :)

  16. These sound (and look!) so wonderful. I adore fried potatoes, especially with some dill. And with cornmeal…I must try that next time!

  17. I haven’t had latkes in so long. These look so good with sweet potatoes in them.

  18. I also love fried potatoes. I’m the same way with fried food. LOVE.
    This looks so good! I have never made latkes, but I think the spring is definitely the time to start

  19. Yum! Love that this is gluten free too. I make a similar version with zucchini and it’s delicious. Have you tried substituting arrowroot powder for cornstarch? It’s a great option for those allergic to corn too.

  20. I could go for a hundred million 47 right about now.

  21. When I was very young I read a book about a girl who befriended the german foreign exchange student. When she went to her house for dinner, they served potato latkes! That was the first time I had ever heard of them, and I was fascinated with them! Although that was probably 15 years ago, I have never made potato latkes! I think I should very soon :)

    Peace & Sunshine,
    Sammi at Sammi Sunshine- A Food Blog

  22. These sound so amazing. Definitely Spring on a plate… any time of the day :). And the sauce is to die for!!

  23. Just perfect for spring! So delicious!

  24. Oh wow, that looks amazing! I love potatoes like this! Delicious!

  25. I kind of want to spread that sauce on top of everything. These look amazing!

  26. You said ramps, and now all I can think about is how many more weeks I have before I even have a chance of them popping up around here. Patience. Lovely latkes, too.

  27. I think that these look absolutely incredible Sommer! Love the jalapeño addition too!

  28. I can practically taste these! They sound so good!!

  29. Such a creative sauce to dip these in!

  30. I love latkes and love that you paired it with a dill sauce!

  31. Beautiful dish. I love that you have an indoor herb garden :)

  32. I love making latkes for breakfast once in a while, and that sauce is an amazing addition! Definitely feeding into my spicy cravings lately!

  33. Um, these are flipping amazing!!! LOVE!!!

  34. Oh these look yummy! I love the fresh herbs and of course the jalapeno, what great dipping sauce!

  35. Great any time of the day! And I love the sauce!

  36. I’m such a potato-holic – these look sooo good. I love how crispy around the edges they get! That dill sauce on top is a great addition to these latkes!

  37. Totally my kind of snack, Sommer. Loving that sauce!

  38. I’ve never seen potatoes so gorgeous before! Fabulous!

  39. These sound and look fabulous for Easter brunch!! I love that jalapeno sauce!

  40. These sounds so good, Sommer! I am still waiting for Spring to arrive, but I will be making these in the meantime!

  41. One of my favorite things and the additional of jalapeno sounds divine. I can live without french fries but every now and then I really crave a potato latke (or if desperate, a fried spoonful of leftover mashed potatoes!).

    Denver is not in spring mode yet…but I’m ready for fresh herbs and you have made the craving that much worse. In a good way!