Hanukkah Special: My Family’s Latke Recipe

What you Need

For the Latkes:

• 1 lb. Russet potatoes, peeled (about 2 large potatoes)
• 2 large eggs, beaten
• 3 garlic cloves, peeled
• 1 shallot
• 1/8 cup all-purpose flour
• 1/8 cup almond flour
• 1 1/2 tsp. kosher salt, divided
• 1/4 cup grapeseed oil, for frying
• 2 tbsp. freshly chopped chives

For the Truffle Dip:

• 2 tbsp. white truffle oil
• 1/4 cup low-fat sour cream or Greek yogurt
• 1/4 tsp. garlic powder
• 1/4 tsp. Italian seasoning
• 1/4 tsp. onion powder
• Salt and pepper to taste

What You Will Do

For the Latkes:

1. Using a food processor or box grater, grate potatoes, garlic cloves and the shallot. Transfer to colander and rinse. Next pour the mixture into a clean dish towel or paper towel and squeeze out as much liquid as possible.
2. In a large bowl, combine the potatoes, shallot and garlic mixture with eggs, flour, and 1 teaspoon salt.
3. In a large skillet over high heat, heat about 1/8 cup grapeseed oil until shimmering. To test if oil is hot enough, add one piece of grated potato. If it begins to bubble the oil is ready.
4. Add a spoonful of the mixture to your hand and flatten into a patty then place the potato mixture into the oil and pat down to flatten. Fry until crispy and golden, about 3 minutes per side. Transfer to paper towels to drain, then sprinkle with remaining salt.
5. Serve with chives and the following dip.

For the Truffle Dip:

1. Combine all ingredients in a small bowl. Mix and blend well.
2. If the sauce is too thick for your liking, use ¼ teaspoon of water or lemon juice to thin it out. Repeat to your desired liking or thickness.
3. Serve immediately, place a small spoonful on top of each latke, or place in a small serving dish to the side of each latke.