Time: 30 min.
Complexity: easily
Servings: 12

Classic potato latkes become even more juicy, healthy, and flavorful when you add fragrant dill, green onions, and fiber-rich kale to the grated potatoes. Latkes are traditionally fried in chicken fat, but regular vegetable oil will work just as well. Place the fried latkes on paper towels to absorb excess oil. Serve warm with sour cream.

Ingredients:

• 450 g Yukon Gold potatoes, peeled
• 1 small onion
• 1 cup chopped kale, stems removed
• 1 tbsp chopped fresh chives
• 1 tbsp chopped fresh dill
• 1/3 cup all-purpose flour or matzo meal
• 1 large egg, beaten
• Vegetable oil or rendered chicken (duck) fat, for frying
• Sour cream for serving

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

potato, kale, chives, dill, duck fat, matzo

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Preparation:

Step 1
• Preheat oven to 120°C. Line a baking sheet with paper towels.
Step 2
• Grate the potatoes coarsely and transfer to a large colander set over a bowl. Grate the onion and add to the colander. Sprinkle with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Press the mixture firmly with your hands to remove as much liquid as possible; pat dry with paper towels if it is very wet. Transfer the mixture to a large bowl. Add the kale, chives, and dill and mix well. Add the flour and egg and mix until fully incorporated.
Step 3
• Working with 1/4 cup of the mixture at a time, form tight pancakes about 2 inches wide and place on the prepared baking sheet.
Step 4
• Heat 1/4 inch of vegetable oil in a large nonstick skillet over medium heat. Fry the latkes, a few at a time, until golden brown and crisp, about 4-5 minutes per side. Transfer to a baking sheet and place in the oven to keep warm while you fry the rest. Serve with sour cream.

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