Name: Spinach Artichoke Dip Latkes
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 18 to 20 latkes
Ingredients: 2 pounds russet potatoes; 1 tablespoon potato starch, optional (see Cook’s Note); One 14-ounce can whole artichokes; 2 tablespoons all-purpose flour; 1 teaspoon garlic powder; 2 large eggs; Kosher salt; One 16-ounce bag frozen spinach, thawed, excess moisture squeezed out, thoroughly dried; 1 cup grated Parmesan; Canola or other neutral oil, for frying; 1 carrot, peeled and cut into 2-inch chunks, optional (for frying; see Cook’s Note); 4 ounces cream cheese, at room temperature; 1/2 cup sour cream; 1/4 teaspoon garlic powder; Kosher salt; 1 teaspoon lemon juice

Directions

Watch how to make this recipe.

For the latkes: Prepare a large bowl of ice water. Peel the potatoes one at a time, shredding them on the large holes of a box grater or with a food processor into the bowl of ice water. You should have about 5 cups of potatoes. Let sit for 10 minutes.
Remove the potatoes, squeezing the moisture back into the water. Dry the potatoes very well with towels or cheesecloth, then transfer them to a second large bowl and keep covered. If you’re not adding the optional dry potato starch, let the potato water sit for 5 to 10 minutes for the starches to accumulate on the bottom, then carefully drain the water, reserving the white starch on the bottom.
Meanwhile, remove the leaves from the artichokes and dry well. (Set aside the artichoke hearts for another use – or eat.)
Uncover the potatoes and mix in the flour, garlic powder, eggs and 1/2 teaspoon salt. Mix in either the dry potato starch or the reserved leftover starch from soaking the potatoes. Mix in the artichoke leaves, spinach and Parmesan.
Set a wire rack over a layer of paper towels. Heat about 1/4 inch of canola oil in a large skillet, preferably cast iron, over medium-high heat. If using, add a piece of carrot to the oil to soak up any brown bits that flake off during frying (see Cook’s Note). Scoop heaping 1/4-cup spoonfuls of the latke batter into the oil (they should sizzle!), flatten slightly and fry until golden brown, about 3 minutes. Don't overcrowd the skillet. (Don't worry about your latkes being perfectly round. Those rogue pieces get extra crispy and tasty.) Turn over the latkes and fry until golden brown on the other side, about another 2 minutes. Drain on the wire rack and sprinkle with more salt. Repeat with the remaining latke batter, drying it with paper towels if the liquid starts to accumulate and adding more oil to the skillet as needed.
For the sour cream dip: Mix the cream cheese, sour cream, garlic powder and 1/4 teaspoon salt in a small bowl with a hand mixer until combined. Add the lemon juice and mix until smooth. Add more salt to taste if needed.
Serve the latkes with the sour cream dip.

Cook’s Note

You can add either the optional dry potato starch or the natural starches from the shredded potatoes instead. The starch helps make crispier latkes with soft insides. Pro tip: add a piece of carrot to the oil to soak up the brown bits that flake off while frying so they don't get in your latkes! Replace the carrot piece with another when it gets very brown. Latkes are best served hot off the stove but can be kept warm in the oven at 250 degrees F. To make them ahead of time, fry as usual, then freeze the latkes on a baking sheet and store in a freezer-safe resealable bag. When ready to serve, let the latkes thaw slightly, then reheat in the oven at 375 degrees F for 10 to 15 minutes. The dip can be made up to 3 days ahead and stored in the refrigerator.