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.
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