This post, Best Ever Latkes with Cinnamon-Apple Yogurt Dip, is sponsored by Stonyfield. All thoughts, opinions, and photographs are my own.
So glad you scrolled down to the post! Trust me. I totally get that the photo of crispy, best ever latke perfection just dripping with tangy yogurt and cinnamon-spiced apples was hard to scroll past. I definitely get it. True story, I almost ate all 12 latkes while photographing this post. The husband had to remind me not to eat all.of.the.latkes. But they were salty – and the yogurt dip was sweet – and salty + sweet is just everything we want in life, right?
The good news is that today, instead of just drooling over pictures of salty, cripsy latkes, you are going to make your own, because it’s Hanukkah (or just because it’s a day that ends in Y). Today is the day I bestow upon you my grandma’s secret tips for the Best Ever Latkes of all time.
But first, I need to know something. Something very important. Are you a ketchup person, sour cream person, or applesauce person? What is your latke dip of choice?
See, I thought I was a ketchup person – I mean, you could put ketchup on a piece of cardboard and I’d probably eat it – that is until I made this mind-blowing Cinnamon-Apple Yogurt Dip. While I don’t always have sour cream on hand, I do always have a quart of Stonyfield Organic Greek Yogurt in my fridge.
If you’ve followed Because I Said So, Baby for any amount of time, then you know that yogurt is one of Harper’s favorite foods. Yogurt is an easy and healthy sub for sour cream; and even mayo, oil, or butter in some recipes. Stonyfield even announced earlier this year that they were reducing the sugar in their YoKid’s brand, which now has 25-40% less sugar than the leading kid’s yogurt.
But what I really love about Stonyfield’s Yogurt (besides the fact that it’s delicious) is that it’s always Organic – which means no pesticides, hormones, antibiotics, or GMOs. As a mom of two little ones, these are the things I think about when it comes to putting food on the table for my family, which is why I choose brands that are committed to producing better products.
Those latkes, though. I know. If only that picture were edible.
So about that dreamy, yogurt dip! In this recipe, creamy, whole milk Greek Yogurt is the perfect vessel for sweet, cinnamon apples (I’ve been watching a lot of Top Chef lately, can you tell??). And if you thought you were a ketchup person or an applesauce person, well guess what? Now you are are Cinnamon-Apple Yogurt person. Hanukkah dinner has been forever changed. I think grandma would be proud.
Best Ever Latkes with Cinnamon-Apple Yogurt Dip
Yield: 12 Latkes (aka feeds one hungry mom of two)
- 4 Large Russet Potatoes, peeled and halved lengthwise
- 1 small onion, peeled and quartered
- 1 egg, lightly beaten
- 3 1/2 tablespoons plain matzo meal
- 1/4 teaspoon baking powder
- 1 teaspoon fine kosher salt
- Neutral Oil, for frying (Avocado Oil, Canola Oil, or Vegetable Oil will work)
1. Line a large bowl with a clean kitchen towel. Shred the potatoes and onions in a food processor fitted with the shredding disc (alternately, you could also use a box grater but it will take much longer and the texture of the latkes will be a little different).
2. Put the shredded onions and potatoes inside the kitchen towel. Wrap them up tightly and squeeze out as much water as possible over the sink. Pour the potatoes/onions back in the bowl.
3. Using a rubber spatula, fold in the egg, matzo meal, baking powder, and salt.
4. Heat about 1/2 inch of oil in a large cast iron pan over medium-high heat.
5. Place a baking sheet near the stove. Line with a clean kitchen towel and then top with paper towels (this is how you will drain the cooked latkes).
6. To make the latkes, grab a handful of the mixture and squeeze out the liquid. Gently place in the hot oil.
7. Cook for about 5 minutes on each side, using a metal spatula to flip. Drain on the paper towels and immediately season with kosher salt.
Essential Tips for the Best Ever Latkes
Okay, here it goes. Last month I turned 30 (excuse me while I go have a mini identity crisis). So now I can officially say that over the last 30 years I have made (and eaten) a lot of latkes. While there aren’t many rules to making perfect, best ever latkes, there are a few key tips that must be followed, as per Grandma’s instructions.
1. Russet Potatoes only, please and thank you.
2. In order for the latkes to be extra crispy, all of the water must be squeezed out of the potatoes.
3. Test a small piece of potato in the oil to make sure that it is screaming hot. If the potato piece sizzles and floats to the top, the oil is ready.
4. Use a well-seasoned cast iron skillet.
5. Make more latkes than you think you’ll need. No one leaves Hanukkah dinner hungry.
- Shred the potatoes in the morning and place in a bowl. Cover the potatoes with water and then cover the bowl. Store in the fridge. Drain the water from the bowl and then squeeze the water out of the potatoes before adding the rest of the ingredients.
- Make the recipe in advance and cool the latkes completely. Freeze on a parchment-lined baking sheet until set and then toss in a freezer bag. Reheat in a 400 degree oven until warmed through.
Cinnamon-Apple Yogurt Dip
Yield: About 2 cups
- 2 tart apples, peeled and chopped
- 2 tablespoons unsalted butter
- 2 tablespoons light brown sugar or pure maple syrup
- 1 teaspoon ground cinnamon
- 1-1/2 cups Stonyfield Organic Plain Greek Yogurt
1. Melt the butter in a saucepan over medium heat. When the butter foams, add the apples and cook for a minute or two.
2. Add the brown sugar and cinnamon and cook until the apples are soft, but still have texture, about 5 minutes.
3. Pour the mixture into a bowl to cool.
4. Gently fold into the yogurt or top the latkes with the yogurt and then the cinnamon apples.
- I used Stonyfield Organic Plain Whole Milk Greek Yogurt because that’s what I always have on hand. The whole milk yogurt will make the dip more sweet and creamy. If you prefer a lighter, more tangy dip, try using Stonyfield Organic Plain Nonfat Greek Yogurt instead.
- Be sure the cinnamon apples are completely cooled before adding to the yogurt.
- Make the cinnamon-apple mixture in advance! It keeps in the fridge for about 2 days.
Stonyfield has had a mission of healthy planet, healthy food and healthy people since their start in
1983 on a small organic farming school in Wilton, NH.
What are your family’s Hanukkah or Holiday traditions?