Name: Latkes
Ingredients: 1 Cup Chobani® Whole Milk Plain Greek Yogurt; 1 onion, grated (on large side of box grater), and squeezed; 2 pounds Idaho Russet potatoes, peeled, grated (on large side of box grater), and squeezed; 1 ½ Teaspoon kosher salt; ¼ Teaspoon freshly ground black pepper; 2 eggs, lightly beaten; ¼ Cup all-purpose flour; Canola oil, for frying

A holiday favorite, we use Idaho Russet potatoes for our crispy on the outside, soft on the inside latkes. Chobani® Whole Milk Plain Greek Yogurt is a better-for-you swap with more protein and less calories than sour cream.

Chobani® Whole Milk Plain Greek Yogurt

onion, grated (on large side of box grater), and squeezed

Idaho Russet potatoes, peeled, grated (on large side of box grater), and squeezed

kosher salt

freshly ground black pepper

eggs, lightly beaten

all-purpose flour

Canola oil, for frying

In a large bowl, mix onion, potatoes, salt, and pepper.

Add eggs and stir until incorporated. Add flour and stir to combine.

Heat a large skillet with a ½ inch of oil. Spoon 2 tablespoons of batter into the oil and lightly flatten down with a spoon.

Cook, turning once, until golden on each side, 2-3 minutes. Using a slotted spoon, transfer to a paper towel-lined wire rack to drain. Repeat with remaining batter.

Serve immediately with a squeeze of yogurt.