By Danielle Crittenden Frum
This foolproof classic latke recipe comes with a delicious, Israeli-style twist for the traditional sour cream topping. Makes approximately 12-14 small latkes.
For the tahini sauce:
1 cup sour cream or Greek yogurt
Freshly squeezed lemon juice
In a medium bowl, mix sour cream or Greek yogurt with approximately 2 tablespoons of tahini and stir until blended and smooth. Taste and add more tahini if preferred. Squeeze in fresh lemon juice and add salt to taste.
For the latkes:
1 large baking potato (approx.. 1 pound)
1 small onion, peeled
¼ cup all-purpose flour
1 large egg, lightly beaten
1 tsp Kosher salt
¼ tsp freshly ground pepper
Vegetable oil, for frying
In a food processor or using a box grater, coarsely shred the potato and onion. Transfer to a colander lined with cheesecloth and squeeze as dry as possible. Let stand for two minutes, then squeeze dry again. In a large bowl, whisk the flour, egg, salt, and pepper together. Stir in the potato onion mixture until all pieces are evenly coated.
In a medium skillet, preferably cast iron, heat 2 tablespoons of vegetable oil until shimmering. Drop packed tablespoons of the potato mixture into the skillet, and flatten them with the back of a spoon. Cook the latkes over moderately high heat until the edges are golden, about 1 ½ minutes. Flip and cook until golden on the bottom, about 1 minute. Drain on paper towels. Repeat with the remaining potato mixture, adding more oil to the skillet as needed. When ready to serve, place a dollop of green tahini on top of the latke or in a bowl on the side.
DO AHEAD: Reheat them in a single layer on a cookie sheet in a 400-degree oven until they’re crisp again.