Latkes
A holiday favorite, we use Idaho Russet potatoes for our crispy on the outside, soft on the inside latkes. Chobani® Whole Milk Plain Greek Yogurt is a better-for-you swap with more protein and less calories than sour cream.
Chobani
Chobani
Recipe - Bridgehampton King Kullen
Latkes
Prep Time15 Minutes
Servings12
Cook Time25 Minutes
Ingredients
1 c Chobani Whole Milk Plain Greek Yogurt
1 onion, grated (on large side of box grater), and squeezed
2 lbs Idaho Russet potatoes, peeled, grated (on large side of box grater), and squeezed
1.5 tsp kosher salt
1/4 tsp freshly ground black pepper
2 eggs, lightly beaten
1/4 c all-purpose flour
Canola oil, for frying
Directions
- In a large bowl, mix onion, potoes, salt and pepper.
- Add eggs and stir until incorporated. Add flour and stir to combine.
- Heat a large skillet with 1/2" of oil.
- Spoon 2 tablespoons of batter into the oil, and lightly flatten down with a spoon.
- Cook, turning once, until golden on each side (2-3 minutes). Using a slotted spoon
15 minutes
Prep Time
25 minutes
Cook Time
12
Servings
Directions
- In a large bowl, mix onion, potoes, salt and pepper.
- Add eggs and stir until incorporated. Add flour and stir to combine.
- Heat a large skillet with 1/2" of oil.
- Spoon 2 tablespoons of batter into the oil, and lightly flatten down with a spoon.
- Cook, turning once, until golden on each side (2-3 minutes). Using a slotted spoon
