YIELD: 12, 4-inch latkes
TIME: 1 hour

Latkes with Herb Yogurt Dipping Sauce

1 cup Kite Hill Plain Unsweetened Yogurt
3 tablespoons Kite Hill Plain Cream Cheese
2 tablespoons extra virgin olive oil
2 tablespoons lemon juice
large handful (about 1 cup, loosely packed) parsley
1 1/2 tablespoons diced chives
1 clove garlic, grated (or finely minced)
1/2 teaspoon salt
Step 1.
Place all sauce ingredients in a food processor. Process for about 10 seconds. Scrape sides and bottom and process again for a few seconds. The sauce should be fully combined with little parsley flecks. Pour into an airtight container and place in the fridge for at least 30 minutes, so the flavors can develop and sauce can thicken. Rinse out your food processor.
Step 2.
Whisk flour, starch, powder, and salt in a small bowl. Set aside.
Step 3.
Attach the grating disk to your high powered food processor. (You can also do this by hand, but it takes far longer). Quarter potatoes lengthwise (or smaller, depending on your potato size), and feed through your food processor shoot, using the plunger tool to help push them through. Once all are grated, empty into a large mixing bowl.
Step 4.
Peel and cut the onion into about 4 pieces. Feed through the food processor with the same attachment. Measure 1/2 cup (spooned in) of grated onion and discard the rest. Place grated onion with potatoes. Toss together with a large fork until combined.
Step 5.
Place potato-onion mixture in a nut milk bag, fine mesh produce bag, or thin cotton tea towel. Squeeze and twist firmly to get as much liquid out as possible. Toss the mixture around in the bag/towel and keep twisting/squeezing.
Step 6.
Wipe out the large mixing bowl (to rid of any moisture) and place the squeezed potato and onions back in the bowl. Add in the flour mixture and toss with a fork or your hands until evenly coated. Add in the yogurt and toss together until evenly distributed. Avoid over-mixing.
Step 7.
Heat a 10-12 inch cast iron skillet over medium heat with 1/8-inch or so of oil. Let fully pre-heat. Lightly pack 1/3 cup of the potato mixture into a measuring cup and gently dump out into the skillet. Flatten to about 1/4-1/2 inch thickness with the bottom of the measuring cup or a flat spatula. Use caution, as it will spatter hot oil a bit.
Step 8.
Let cook for 5-7 minutes, until deep golden brown. Carefully flip and cook for another 5-7 minutes. You should be able to fit about 3-4 in the pan at a time. Place finished latkes on a paper towel lined plate to drain excess oil. Sprinkle immediately with flaked sea salt. Add more oil to the pan after each batch.
Step 9.
Take yogurt sauce out of the fridge. Taste, and add more salt if desired. (Remember the latkes will be generously salted!) Serve with latkes and top with extra diced chives.
For the latkes
1/3 cup (40g) unbleached all purpose flour
3 tablespoons (30g) potato starch
1 teaspoon baking powder
1 teaspoon salt
1 1/2 pounds russet potatoes, scrubbed well
1 small yellow or white onion
1/4 cup Kite Hill Plain Unsweetened Yogurt
Refined avocado oil, or other high-heat neutral tasting cooking oil
Flaked sea salt and diced chives to top

This recipe uses:

Plain Unsweetened Almond Milk Yogurt

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This recipe uses:

Plain Almond Milk Cream Cheese

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