Ingredients

1 cup (250 mL) sour cream
1 tsp (5 mL) All-Purpose Dill Mix
½ tsp (2 mL) red wine vinegar
¼ tsp (1 mL) salt

3 russet potatoes (1½ lbs./700 g), peeled
1 medium onion
3 eggs
⅓ cup (75 mL) fine dry breadcrumbs or matzo meal
1 tbsp (15 mL) All-Purpose Dill Mix
1 tsp (5 mL) salt
1 tsp (5 mL) baking powder
½ cup (125 mL) vegetable oil, divided

Directions

To make the topping, whisk the sour cream, dill mix, vinegar, and salt until combined. Refrigerate until ready to serve.
Coarsely grate the potatoes and onion using a grater or food processor.
Spoon the mixture onto a clean dish towel, bring the edges together, and twist to squeeze out as much liquid as possible.
In a large bowl, combine the potato mixture, eggs, breadcrumbs, dill mix, salt, and baking powder until well blended.
In a large cast-iron skillet, heat ¼ cup (60 mL) of the oil over medium-high heat for 4–5 minutes. When the oil is hot, spoon ¼ cup (60 mL) mounds of the mixture into the pan, then flatten the mounds to form even disks. Cook undisturbed until deep golden brown, about 5 minutes per side. Drain on paper towels. Add more oil to the pan and continue with remaining potato mixture until you have 16 latkes.
Serve immediately with the topping.

Yield:

8 servings

Nutrients per serving:

U.S. nutrients per serving: Calories 290, Total Fat 21 g, Saturated Fat 6 g, Cholesterol 65 mg, Sodium 520 mg, Carbohydrate 22 g, Fiber 1 g, Sugars 2 g (includes 0 g added sugar), Protein 5 g