Potato Latke Bites with Cilantro Dill Yogurt
Recipe created by Pretty and Plated’s, Teresa Ramos
3 Large Bloom Fresh Russet Potatoes
1 Large Bloom Fresh Yellow Onion
Chopped Bloom Fresh Cilantro And Dill
Handful of Bloom Fresh Wild Arugula
1/4 Cup Flour
Handful dried cranberries
1/2 Cup yogurt
- Peel potatoes and place into bowl of water. Grate potatoes and onion onto clean kitchen towel. Squeeze all of the water into the sink by twisting towel.
- Transfer to a bowl and mix in egg, flour, salt and pepper. Form into mini disks. Mix yogurt and chopped herbs well, set aside.
- Heat 1 tablespoon of olive oil in skillet over medium high heat. Transfer potato disks to skillet and cook until crispy brown on each side, about four minutes each. Place onto paper towel.
- Assemble latkes on serving tray, top with cranberries and arugula. Serve yogurt in small dish on the side, or place a small dollop on each latke. Serve hot or cold, enjoy!