Latkes with Green Goddess Sauce

2

PREP TIME

30 min

TOTAL TIME

1 h

Serves

6 to 8

Latkes with Green Goddess Sauce

(Photo: Erik Putz)

Latkes are traditionally served with applesauce and sour cream, but here I propose a herbaceous green goddess sauce, a play on the sour cream that provides a lot more interest and oomph. It works well with the latkes—and also with everything else on the plate.—Amy Rosen


Green Goddess Sauce

  • 1 cup mayonnaise
  • 1 cup sour cream
  • 1 small clamshell pkg tarragon , leaves removed from stems
  • 1 small clamshell pkg chives , coarsely chopped
  • 1 garlic clove , chopped
  • 1 tsp anchovy paste , or 1 anchovy, finely chopped
  • 1 lemon , juiced

Latkes

  • 8 russet potatoes , scrubbed
  • 2 small onions
  • 3 large eggs , beaten
  • 1/3 cup all-purpose flour
  • vegetable oil , for frying

Instructions

1. Sauce: Combine mayo, sour cream, tarragon, chives, garlic, anchovy and lemon juice in a blender. Blend until smooth. Season with salt and pepper. Blend again. Pour into a serving bowl. Cover and refrigerate until ready to serve.

2. Latkes: Coarsely grate potatoes (no need to peel them) onto a clean tea towel. Squeeze out as much liquid as possible by twisting towel (potato shreds should be as dry as possible). Transfer potatoes to a large bowl and grate onions overtop. Stir in eggs and flour until combined. Season with salt and pepper.

3. Pour enough oil into a large cast iron pan (or any heavy-bottomed pan) until it reaches 1⁄2 in. up the side. Set over medium. When oil is hot, add heaping tablespoonfuls of latke mixture, frying 4 or 5 at a time, until deeply golden-brown, about 3 min per side. Transfer to a paper-towel-lined plate. Repeat with remaining latke mixture, adding more oil as needed.

4. Serve latkes hot, topped with Green Goddess Sauce. Sprinkle with more chopped herbs, if desired.

Kitchen tip: Any extra sauce can be refrigerated in a sealed container for up to 5 days. It’s also great with salmon or as a salad dressing.

Make-ahead tip: Sauce and latkes can be made up to 1 day ahead. Refrigerate, and then reheat latkes, in a 200F oven until hot, when guests arrive.

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