Potato Latkes with Jalapeño Dill Sauce

Potato Latkes with Jalapeño Dill Sauce Recipe – Crispy fried hash brown Potato Latkes with a creamy, spicy Jalapeño Dill Sauce are the perfect snack or side dish to enjoy all spring and summer!

I’m a sucker for fried potatoes. Who isn’t?

That being said, we don’t eat a lot of fried foods, because if they are sitting in front of me I will not stop eating them until every last crumb is gone.

However, there are exceptions to every rule, and potato latkes are one of them. Big time.

Terrifically simple but utterly satisfying, latkes are crispy crunchy little delights of fried shredded potatoes. Served warm and topped with a cold and creamy sauce, they are great for enjoying nearly anytime as a yummy appetizer, snack, side dish, or main meal!

Potato Latkes with Jalapeño Dill Sauce

Latkes are a wonderfully versatile spring and summer dish, bursting with textural appeal.

I love making these Potato Latkes with Jalapeño Dill Sauce this time of year, when fresh scallions, chive, and ramps are popping up. Mixing fresh onions into the latke batter makes all the difference between boring latkes and irresistible latkes.

Plus, a little shaved jalapeño in the dill sauce offers the perfect amount of heat and intrigue.

I like to add a bit of cornmeal to my potato latkes as well. The cornmeal provides a delightful contrasting texture inside the latkes, and makes the exterior extra crunchy!

What Ingredients You Need

This Potato Latkes with Jalapeño Dill Sauce recipe combines crisp potato latkes with scallions, and a cool creamy dipping sauce made with fresh spring dill.

Here is everything you need to make the BEST Potato Latkes recipe:

• Potatoes – shredded
• Scallions – chopped
• Eggs
• Cornmeal
• Salt and pepper
• Oil – for frying

Note: If you have fresh potatoes to grate, great! Use them to make these Potato Latkes with Jalapeño Dill Sauce. If not, I find using frozen hash browns (thawed, of course) works just as well.

I prefer using cornmeal for the best crunchy texture, but if you aren’t worried about being GF-friendly you can certainly use all-purpose flour instead.

Next, here are the ingredients needed to make the Jalapeño Dill Sauce:

• Sour cream
• Jalapeño – grated
• Fresh dill – chopped
• Salt and pepper

Be sure your jalapeño is thoroughly de-seeded and rinsed before grating to provide a bit of heat without serious spiciness.

How to Make the Best Jalapeño Dill Sauce

I like making this zesty, spicy sauce a bit in advance so that it gets a chance to become nice and cold in the fridge before serving.

Here’s how to make a quick and easy Jalapeño Dill Sauce for your potato latkes:

1. Combine the sour cream, about half of the grated jalapeño, and dill in a small bowl.
2. Taste, add more jalapeño to increase spiciness if desired, and salt and pepper to taste.
3. Cover and keep in the refrigerator until ready to serve.

This dill-icious sauce *wink* will keep well stored in an airtight container in the fridge for up to a week.

How to Make Easy Potato Latkes

1. In a large bowl mix the shredded potatoes with egg, cornmeal, and chopped onions.
2. Scoop little balls of the potato batter, about 2 tablespoons each, into the hot oil. Gently flatten them with a spatula, and fry until golden on both sides, flipping occasionally.
3. Once done, place the latkes on a paper towel-lined plate to drain oil, and then keep in a warm oven until ready to serve.

These Potato Latkes with Jalapeño Dill Sauce are so addictive.

They’ll make a wonderful addition to your weekend breakfast, a spring or summer picnic, or cocktail night!

Can This Potato Latkes Recipe Be Made Vegan?

You can easily make this vegetarian snack a vegan-friendly dish by substituting flax seed for the eggs. For each egg in the recipe, in a small bowl thoroughly combine 1 tablespoon of egg with 3 tablespoons of water, and allow to sit for at least 15 minutes before using in the latke batter.

Use your favorite dairy-free sour cream replacement for the Jalapeño Dill Sauce. I haven’t tried this myself, but I would love to know how it turns out in the comments if you try!

Are Potato Latkes with Jalapeño Dill Sauce Gluten-Free?

Yes! Because hash brown latkes are made with potatoes and cornmeal this is a naturally gluten-free recipe.

Looking for More Irresistible Snack Recipes?

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• Oven-Baked “Fried” Pickles with Garlic Sauce
• Baked Turnip Frys (in the Air Fryer)
• Perfect Baked Plantains
• Tempura Shishito Peppers with Korean Mayo

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Potato Latkes with Jalapeño Dill Sauce

Prep Time: 10 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 25 minutes minutes

Crispy Potato Latkes with Jalapeño Dill Sauce Recipe - A winning party snack for any occasion. Making potato latkes is easy with 3 easy steps!

Servings: 22 latkes

Ingredients

US Customary - Metric

For the Potato Latkes:

• 1 pound shredded potatoes fresh or thawed freezer hash browns (about 4 cups)
• 1 cup chopped scallions greens and whites
• 2 large eggs
• 1/3 cup cornmeal
• 1 teaspoon salt
• 1/4 teaspoon pepper
• Oil for frying (vegetable, peanut, grapeseed)

For the Jalapeño Dill Sauce:

• 1 cup sour cream
• 1 tablespoon grated jalapeño
• 1 1/2 tablespoons fresh chopped dill
• Salt and pepper

Instructions

• Place a large skillet over medium heat and preheat the oven (or warming drawer) to 200 degrees F. After measuring the potatoes, place them in a sieve over a bowl and press down with paper towels to extract as much of the moisture as possible. Then mix all the latke ingredients thoroughly, in a large bowl. Set aside.
• In a small bowl mix the ingredients for the dill sauce. Salt and pepper to taste and put in the fridge until ready to serve.
• Add enough oil to coat the bottom of the skillet and place it over medium-high heat. Once the oil is hot, use a 2 tablespoon scoop to scoop the mixture into the skillet. Add 4-6 at a time, depending on the size of your skillet. Use the back of a spatula to flatten each mound into a 2-inch circle. Fry for approximately 2 minutes, then flip and fry another 2 minutes, until both sides are golden and crispy.
• Place the crispy potato latkes on a plate lined with a paper towel and place in the oven to keep warm. Repeat with remaining mixture and oil. Once all the potato latkes are cooked, serve warm with the jalapeño dill sauce.

Nutrition

Serving: 1latke, Calories: 54kcal, Carbohydrates: 6g, Protein: 1g, Fat: 3g, Saturated Fat: 1g, Cholesterol: 20mg, Sodium: 125mg, Potassium: 101mg, Fiber: 1g, Sugar: 1g, Vitamin A: 140IU, Vitamin C: 3.5mg, Calcium: 19mg, Iron: 0.4mg

Course: Appetizer, Lunch, Snack

Cuisine: American, Middle Eastern

Author: Sommer Collier

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