Latkes with Thyme Yogurt
Apr 03, 2025
These Crispy Potato Pancakes are everything you want in a savory bite—golden edges, a tender interior, and that perfect balance of salt and tang. Grated russet potatoes and onion are soaked with lemon juice and seasoned simply, then fried until irresistibly crisp. What takes them over the top is a cool, herby dollop of thyme-infused yogurt—creamy, bright, and the perfect contrast to the fried edges. Whether served as a snack, side, or brunch centerpiece, this dish hits all the comfort-food notes with a touch of elegance. Change it up and try starchy root veggies like parsnips in place of the potatoes. Add a little pear butter or apple butter for a sweet contrast.
Ingredients:
3 cups (765g) grated russet potato (weight after grating)
1 cup (120g) grated onion (weight after grating)
3 tablespoons (50g) lemon juice
1 tablespoon (15g) salt
½ cup (130g) egg whites (about 4 large egg whites)
1 tablespoon (15g) corn starch
Neutral oil, for frying
Thyme Yogurt:
2 cups yogurt (plain, whole milk recommended)
1 tablespoon fresh thyme leaves, finely chopped
Salt, to taste
Instructions:
In a medium bowl, combine the yogurt and chopped thyme. Stir until the herbs are evenly distributed.
Season with salt to taste and mix again.
Set aside for at least 10–15 minutes to let the flavors meld.
Grate the russet potatoes and onion on the large holes of a cheese grater. The listed weights are after grating.
In a large bowl, combine the grated potato, onion, salt, and lemon juice. Let the mixture sit for 30 minutes to draw out moisture and help the flavors develop.
After 30 minutes, transfer the mixture to a clean kitchen towel and wring out as much liquid as possible. The drier the mix, the crispier your pancakes will be.
In a clean bowl, whisk together the egg whites and corn starch until smooth. Add the squeezed potato-onion mixture and stir until well combined.
Heat a thin layer of neutral oil in a skillet over medium-high heat. Spoon in portions of the mixture and flatten slightly. Cook until golden brown on both sides, flipping once, about 3–5 minutes per side.
Transfer to a wire rack or paper towel-lined plate. Serve hot and crispy with your favorite toppings like sour cream, applesauce, or a sprinkle of herbs.
These potato pancakes are light, crispy, and flavorful, with a touch of brightness from the lemon juice. Perfect for breakfast, brunch, or as a savory side.
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