Hearty Latkes with TischleinDeckDich and Spicy WurzelKraft / AlkaLife Zhough

Ingredients for about 10 fritters
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
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.