Caramelized Onion and Potato Latkes with Herb Yogurt

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My grandmother made latkes (or potato pancakes, as my mother calls them) all the time while my mom was growing up.  My mother has a serious dislike for latkes so she never made them (not even once!) when I was a kid.  I tasted my first latke at a friend’s house and it was love at first bite.

 

To reduce the fat, I baked these latkes in the oven instead of frying them.  The latkes in this recipe have a slightly sweet taste because of the caramelized onion, which balances perfectly with the tangy yogurt sauce. 

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Caramelized Onion and Potato Latkes with Herb Yogurt

 

(Yield:  12 (~3-inch) latkes)

 

Caramelized Onion and Potato Latkes:

1 small/medium onion, thinly sliced

1 ½ TB plus 1 tsp olive oil, divided

1 tsp butter

1 lb (~1 large) Yukon gold potatoes, peeled

2 TB minced fresh flat-leaf parsley

1 egg (or 2 egg whites)

2 TB all-purpose flour (or matzo meal)

¼ tsp baking powder

Salt and pepper to taste (I use ¼ tsp salt and 1/8 tsp pepper)

 

Herb Yogurt:

1 TB minced fresh flat-leaf parsley

1 TB minced fresh chives

¼ c plain low-fat yogurt (if you want it extra thick, you can use Greek yogurt)

Pinch salt and pepper

 

Sieve

Baking sheet

 

In a small pan melt 1 tsp of olive oil with 1 tsp of butter on medium-high heat; add the onions and cook until caramelized (until they’re dark brown and soft).  You won’t need to add any more oil to the onions, but you might need to add a little water as they cook down; if the pan gets too dry or the onions start to burn (blacken) instead of caramelize add water 1 TB at a time and turn the heat down a touch. 

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Preheat the oven to 425F and put the baking sheet in the oven to pre-heat.  On a box grater or food processor with a shredding blade, grate the potato.  Let the grated potato sit in a sieve for 5-10 minutes so most of the water can drain off.  Mix the potato, caramelized onion, parsley, egg, flour, salt, pepper, and baking powder. 

 

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Remove the baking sheet from the oven and evenly coat it with 1 ½ TB olive oil.  Place a heaping tablespoonful of latke batter onto the oiled baking sheet and flatten the batter to make a 2-3 inch latke; repeat until the batter is gone.  Bake for 8-12 minutes on the first side (or until golden…I like mine extra crispy!), and then flip and bake for 3-5 minutes on the second side.  Let the latkes drain on a plate lined with paper towels.

 

Mix together all of the ingredients for the herb yogurt.  Serve the latkes hot from the oven or at room temperature topped with herb yogurt.

 

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Hello! I’m Faith and I write An Edible Mosaic. This is my recipe collection of international favorites and updated American classics, with an emphasis on seasonal dishes. I focus on real foods that sustain body and mind, bring people together, and make a house a home. Welcome to my mosaic of recipes.

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