Potato Latkes with Pineapple Sauce and Greek Yogurt
These crispy, crunchy Potato Latkes with Pineapple Sauce and Greek Yogurt are the perfect appetizer this holiday, or in a brunch with eggs. Note: monitor your oil so you do not burn the latkes. Keep oil at 360-375°F. It needs to be a gentle boil after the latke goes in.
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.