Hearty Latkes with TischleinDeckDich and Spicy WurzelKraft / AlkaLife Zhough
| 600 g | potatoes (waxy variety) |
| 2 | shallots (or 1 Spanish onion) |
| 2–3 tbsp. | TischleinDeckDich |
| 1–2 tbsp. | breadcrumbs |
| 2 tbsp. | potato flour |
| 1 tsp. | sea salt |
| pepper | |
| oil for frying | |
| For the dip | |
| 200 g | almond yoghurt |
| 2–3 tbsp. | WurzelKraft / AlkaLife zhough |
| 1 tsp. | agave syrup |
Peel the potatoes, grate them with a grater or food processor and bathe them in a large bowl of ice water for about 10 minutes. In the meantime, finely chop the shallots. Drain the potatoes in a cloth strainer or kitchen towel and squeeze the mixture well. Add the shallots and the remaining ingredients to the mixture and mix everything well. Leave it to stand for about 5 minutes.
Meanwhile, blend the dip and leave it to stand in the fridge for about 15 minutes.
In a ceramic-coated or iron pan, pour oil that can be heated to a high temperature until it covers the surface with a layer about 1 cm thick, and warm it on a high heat. Shape the latkes into little cakes with your hands and squeeze them a bit to get rid of any excess water.
For the next step, use about 2 tbsps worth of the latke mixture to avoid making them too big. Add the latkes to the oil and deep-fry until golden brown. Turn the latkes as little as possible.
Let the latkes drip dry and cool slightly on a grid.
Serve the latkes with the dip and enjoy.