Ingredients
For the tahini-yogurt sauce:
- 1 clove garlic
- 1 cup plain yogurt
- ¼ cup tahini paste
- juice of one lemon
- salt and pepper, to taste
For the latkes:
-
½ cup vegetable oil, for frying
-
2 russet potatoes
- 1 small onion
- 2 eggs
- 1 cup Trader Joe’s Falafel Mix
Instructions
- To make the tahini-yogurt sauce, mince garlic and combine all ingredients, tasting and adjusting seasoning as necessary. (This can be made up to three days in advance and stored in the fridge.)
- Wash, peel and shred potatoes with a box grater or in a food processor. Cover with water in a medium bowl.
- With the box grater or in the food processor, shred the onion and set aside. Use a fork to briefly whisk eggs.
- In a medium skillet, heat ¼ cup vegetable oil over medium heat until a drop of water sizzles. Drain potatoes and use a kitchen towel to dry thoroughly. Combine potatoes and remaining latke ingredients, and mix to combine.
- Form latkes by hand, ¼-½ cup in size, and gently place in the hot vegetable oil. Cook for about 4 minutes on each side or until golden brown. Place cooked latkes on a baking sheet over a sheet pan, and sprinkle with salt. Use the remaining ¼ cup of vegetable oil as needed to keep a consistent layer of oil in the pan.
Notes
The tahini-yogurt sauce can be made up to three days in advance and stored in the fridge.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side dish
- Method: Frying
- Cuisine: Hanukkah