Creamy Crispy Latkes With Garlic Cumin Sour Cream

Serves: 3

Magnus Pfeffer

1 January 1970

Based on User reviews:

51

Spice

52

Sweetness

53

Sourness

41

mins

Prep time (avg)

4.4

Difficulty

Ingredients:

1

Canola Oil (for frying)

3 cloves

Garlic (finely chopped)

2 tbsps

Extra-Virgin Olive Oil

1 tsp

Cumin Seed

1 cup

Sour Cream

1 tbsp

Parsley (freshly chopped)

5

Russet Potatoes (peeled and cut into chunks)

6 tbsps

Unsalted Butter

1

Leek (finely chopped and cleaned thoroughly)

1

Salt

1

Ground Black Pepper (freshly)

1 tsp

Nutmeg (freshly grated)

3

Eggs

2 cups

Breadcrumbs

1 cup

All-Purpose Flour

Directions:

1

For the garlic cumin sour cream: Preheat the oven to 350 degrees F

2

Slice the garlic horizontally, drizzle with olive oil and wrap in tin foil

3

Place in the oven for 30 to 40 minutes

4

Remove, cool and mash the cloves into a paste

5

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

6

Then either grind up the toasted cumin in a spice grinder or chop with a knife until fine

7

Mix the sour cream with the toasted cumin, parsley and the roasted garlic

8

Reserve

9

For the latkes: Fill a pot three-quarters of the way up with water and add the potatoes

10

Bring the water to a boil, and then turn down the heat to a low boil

11

Boil until the potatoes are completely cooked (a knife slides in very easily), 20 to 30 minutes

12

While the potatoes are boiling, heat up a pan over medium heat with 1 tablespoon butter and 1 tablespoon olive oil

13

Saute the leeks with the garlic until soft with no color

14

Season well with salt and pepper, lower the heat to medium-low and cook for another 3 minutes

15

Then take off the heat

16

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

17

Season well with salt and pepper, and reserve

18

Whisk the eggs in a shallow bowl or dish and set aside

19

Add the breadcrumbs and the flour to two separate plates

20

Season the flour well with salt and pepper

21

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

22

You don't want them too thick or too big

23

Dredge the potato patty with the flour, shaking off the excess

24

Dunk in the eggs and then coat with the breadcrumbs

25

Get a large pan hot over medium-high heat, add an inch of canola oil and fry when the temperature reaches 350 degrees F

26

Remove from oil when the latkes are golden brown, 2 to 3 minutes

27

Serve hot with the garlic cumin sour cream