Description
These Buffalo Latkes with Blue Cheese Dip are a delicious twist on traditional potato pancakes, featuring a spicy kick from hot sauce and a creamy tang from blue cheese. Perfect for Hanukkah celebrations or as a flavorful appetizer, these crispy latkes paired with a flavorful dip will be a hit at any gathering.
Ingredients
For the Buffalo Latkes:
- 4 medium russet potatoes, peeled and grated
- 1 small onion, grated
- 2 large eggs
- 1/4 cup all-purpose flour
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- vegetable oil for frying
- 1/4 cup hot sauce (like Frank’s RedHot)
- 2 tablespoons melted unsalted butter
- 1/2 teaspoon garlic powder
For the Blue Cheese Dip:
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1/4 cup crumbled blue cheese
- 1 tablespoon lemon juice
- 1/2 teaspoon garlic powder
- salt and pepper to taste
Instructions
- Prepare the Latkes: Place grated potatoes and onion in a clean kitchen towel, wring out moisture. Mix with eggs, flour, salt, and pepper. Fry spoonfuls in hot oil until golden brown and crisp.
- Make the Buffalo Sauce: Whisk together hot sauce, melted butter, and garlic powder. Brush over warm latkes.
- Prepare the Blue Cheese Dip: Combine sour cream, mayonnaise, blue cheese, lemon juice, garlic powder, salt, and pepper.
- Serve: Enjoy the Buffalo Latkes warm with the Blue Cheese Dip on the side.
Notes
- For extra crispiness, keep fried latkes warm in a 250°F oven on a wire rack while finishing the rest.
- If you’re not a fan of blue cheese, ranch dip makes a great substitute.
