Ingredients

Scale

For the dipping sauce:

1/2 cup plain nonfat yogurt
1 Tablespoon light mayonnaise
1/2 of an avocado, mashed
1/3 cup well chopped marinated artichoke hearts
1 – 2 cloves garlic, peeled & chopped fine
1/2 teaspoon fresh chopped herbs (oregano, rosemary, tarragon)

For the latkes:

1 lb. purple (or other) potatoes
1/2 cup chopped yellow (or red) onion
1 egg, beaten
2 teaspoons Red Robin Seasoning (recipe here)
Fresh ground pepper
A bit of canola or peanut oil, for frying

Instructions

In a small bowl, mix together the yogurt, mayo and avocado till mostly smooth. Stir in the artichokes, garlic and herbs. Taste and add salt or pepper to taste, then set aside.
Fill a medium mixing bowl most of the way with water. Shred the potatoes with a food processor (or a cheese shredder), adding each potato to the water as you go. Let the potatoes sit in the water for a minute or two, then drain well in a strainer.
Now, find a clean kitchen towel and spread the shredded taters out over it, then sprinkle with the onions, and roll it up like a jellyroll, squeezing down to get out all the moisture of the potatoes.
Dry the bowl and put the potatoes back in it, then mix in the egg, Red Robin Seasoning and pepper.
Heat your pancake pan over medium (or medium low) heat till it’s good and warm, then add 1/4 – 1/2 teaspoon to each of the 4 “pancake holes”. Add about 2 Tablespoons of the potato mixture to each round, pressing down to flatten it. Cover and let cook for 3 – 5 minutes or until the bottom side is nicely golden brown, then, using a silicone spatula, flip the latkes. Cover and cook on the other side for about 2 minutes or until that side is golden brown as well. Repeat with the rest of the potato mixture.
Serve the latkes hot with the cool green dipping sauce.

Notes

To keep the latkes warm while you are cooking them, heat the oven to 250 F, and set the finished latkes on a baking sheet in the oven.

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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