Recipe courtesy of Eden Grinshpan
Print
Total:
35 min
Active:
15 min
Yield:
16 to 20 latkes
Level:
Easy
Total:
35 min
Active:
15 min
Yield:
16 to 20 latkes
Level:
Easy

Ingredients

Garlic Cumin Sour Cream:
  • 1 head garlic
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon cumin seeds
  • 1 cup sour cream
  • 1 tablespoon freshly chopped parsley
Latkes:
  • 5 russet potatoes, peeled and cut into chunks
  • 6 tablespoons unsalted butter
  • 2 tablespoons extra-virgin olive oil
  • 1 leek, finely chopped and cleaned thoroughly
  • 3 cloves garlic, finely chopped
  • Salt and freshly ground black pepper
  • 1/2 teaspoon freshly grated nutmeg
  • 3 eggs
  • 2 cups breadcrumbs
  • 1 cup all-purpose flour
  • Canola oil, for frying

Directions

Watch how to make this recipe.

For the garlic cumin sour cream: Preheat the oven to 350 degrees F. Slice the garlic horizontally, drizzle with olive oil and wrap in tin foil. Place in the oven for 30 to 40 minutes. Remove, cool and mash the cloves into a paste. While the garlic is cooking, get a small saute pan hot over medium-low heat and toast the cumin seeds for a couple of minutes until fragrant. Then either grind up the toasted cumin in a spice grinder or chop with a knife until fine. Mix the sour cream with the toasted cumin, parsley and the roasted garlic. Reserve.

For the latkes: Fill a pot three-quarters of the way up with water and add the potatoes. Bring the water to a boil, and then turn down the heat to a low boil. Boil until the potatoes are completely cooked (a knife slides in very easily), 20 to 30 minutes. While the potatoes are boiling, heat up a pan over medium heat with 1 tablespoon butter and 1 tablespoon olive oil. Saute the leeks with the garlic until soft with no color. Season well with salt and pepper, lower the heat to medium-low and cook for another 3 minutes. Then take off the heat. Once the potatoes are ready, place in a large bowl and mix in the sauteed leek mixture, nutmeg, the remaining 5 tablespoons butter and the remaining 1 tablespoon olive oil. Season well with salt and pepper, and reserve. Whisk the eggs in a shallow bowl or dish and set aside. Add the breadcrumbs and the flour to two separate plates. Season the flour well with salt and pepper. Roll a ball with the potato mixture that easily fits in the palms of your hands, about 2 tablespoons, and flatten slightly to make a patty. You don't want them too thick or too big. Dredge the potato patty with the flour, shaking off the excess. Dunk in the eggs and then coat with the breadcrumbs. Get a large pan hot over medium-high heat, add an inch of canola oil and fry when the temperature reaches 350 degrees F. Remove from oil when the latkes are golden brown, 2 to 3 minutes. Serve hot with the garlic cumin sour cream.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Potato Latkes

Recipe courtesy of Eric Bromberg|Bruce Bromberg

Potato Pancakes (Latkes)

Recipe courtesy of Linda Rohatiner

Sweet Potato Latkes

Recipe courtesy of Marilynn Brass|Sheila Brass

Potato Jalapeno Latkes with Horseradish Crema

Recipe courtesy of Julian Medina

Potato Latkes with Roasted Tomatoes, Zucchini and Fried Eggs

Recipe courtesy of Chuck Hughes

Potato Latkes with Smoked Turkey Leg and Kumquat Chutney

Recipe courtesy of Kelsey Nixon

On TV

Unwrapped 2.0

8:30am | 7:30c

Unwrapped 2.0

9:30am | 8:30c

Food: Fact or Fiction?

10:30am | 9:30c

Food: Fact or Fiction?

11:30am | 10:30c

Good Eats

12pm | 11c

Good Eats

12:30pm | 11:30c

Good Eats

1pm | 12c

Good Eats

1:30pm | 12:30c

Man Fire Food

2:30pm | 1:30c

Man Fire Food

3:30pm | 2:30c

Man Fire Food

6:30pm | 5:30c
7pm | 6c
On Tonight
On Tonight
8pm | 7c
9pm | 8c
10pm | 9c
11pm | 10c
12am | 11c
1am | 12c
2am | 1c
3am | 2c

So Much Pretty Food Here