These crispy, crunchy Potato Latkes with Pineapple Sauce and Greek Yogurt are the perfect appetizer this holiday, or in a brunch with eggs. I decided to shake things up and switched out the sour cream and apple sauce for a fresh new take.
Traditionally served with sour cream and apple sauce, I decided to change things a bit and use some nice thick Greek plain yogurt instead of the sour cream and instead of a sweet apple sauce, opted to make a pineapple puree for a little tang. It is a fantastic alternative, but feel free to use the traditional condiments if you’re a purist!
I actually held these in my hand and nibbled all around the edges, hitting up those crispy brown pieces of potato first and then sunk my teeth into these bad boys. A dip into the yogurt and pineapple sauce makes these extra special.
I thought the acidic and tangy pineapple would be a perfect foil to the deep fried potato latkes and I was right!
In a food processor, blender or Vitamix puree the pineapple chunks. It took 10 minutes to cook the pineapple puree with brown sugar. It got nice and thick after reducing and could easily pass as apple sauce, but the flavor is… wow!
Funny thing is it’s been ages since I did a fry and these crispy, shredded potatoes were a welcomed treat. Just look at these crispy, crunchy potato latkes! One bite into the crunchy exterior gives way to the tender potato and onions.
The trick I find with these is to be sure to shred both the potato and the onion. Place on a kitchen towel and squeeze the excess water out of them, this is key. No soggy potato latkes to splatter as you try to pan fry them.
Previously I used 1/2 cup oil in a medium saucepan and did four at a time, but in this last outing I used 3/4 cup oil in my larger cast iron skillet and fried 8 at a time. The were partially submerged, so shallow fried – and then flipped. Don’t over crowd the pan and steam them and lower the oil temp. Just make a healthy scoop and slide the batter in from a tablespoon and it will sink to the bottom of the pan. The oil should continue in a continuous low boil, don’t burn these babies!
These Potato Latkes with Pineapple Sauce and Greek Yogurt are fantastic to add to you breakfast table, I hope you give my version a try. Enjoy!
Potato Latkes with Pineapple Sauce and Greek Yogurt
- 2 Russet potatoes
- 1 onion medium
- 2 eggs
- 2 tbsp flour
- 1/4 cup Parmesan cheese
- 2 tbsp parsley chopped
- 1/2 to 3/4 cup canola oil
- 1 cup pineapple chunks
- 1 tbsp brown sugar
- 1 cup Greek yogurt plain
- In a food processor, blender or Vitamix puree pineapple chunks. Over medium heat cook pineapple puree with brown sugar for 10 minutes to reduce and thicken. Stir often. Set aside to cool.
- Shred the potatoes and onion. Place in cheesecloth or thin kitchen towel and squeeze excess liquid. Discard liquid and place potato onion mixture in a bowl. Add eggs, flour, cheese and chopped parsley. Mix thoroughly with hand and set aside.
- In a cast iron skillet or fry pan add oil and heat. Using a tablespoon form potato mixture into flattened egg shape, pressing any liquid out. Carefully with you index finger slide the latke into the hot oil. These will sink to the bottom of the pan and keep on a gentle boil to shallow (not deep) fry. Don't over crowd the pan, work in batches. Fry for 3-4 minutes on each side. Remove from oil and drain on paper towel lined plate. Season with kosher salt. Repeat until potato mixture used. This should make about 14-16 latkes. Serve with pineapple puree and yogurt.