Ingredients:

  • 4 large russet potatoes (about 2 pounds / 900 grams)
  • 1 medium onion, grated (approximately 1 cup / 150 grams)
  • 2 large eggs, beaten
  • 1/4 cup all-purpose flour (30 grams)
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • Vegetable oil for frying
  • 1 cup plain Greek yogurt (240 grams)
  • 1 tablespoon fresh dill, finely chopped
  • 1 tablespoon fresh parsley, finely chopped
  • 1 tablespoon fresh chives, finely chopped
  • 1 tablespoon lemon juice
  • Salt and pepper, to taste

Instructions:

  1. Peel and rinse the potatoes.
  2. Grate the potatoes using a grater or food processor.
  3. Place grated potatoes in a cheesecloth or towel, twist, and squeeze out excess moisture.
  4. In a large bowl, mix the grated potatoes, onion, eggs, flour, baking powder, salt, and pepper until combined.
  5. Heat about 1/4 inch of vegetable oil in a large skillet over medium heat.
  6. Using a 1/4 cup measuring cup, scoop the potato mixture and flatten it into a patty.
  7. Fry latkes until golden brown, about 4-5 minutes per side. Drain on paper towels.
  8. In a small bowl, mix Greek yogurt, fresh herbs, lemon juice, salt, and pepper.
  9. Serve warm latkes with a generous dollop of herbed yogurt sauce.