Latkes with beets and dill

Ingredients:

• 0.5 cup plain whole milk yogurt
• 1 tbsp extra-virgin olive oil
• 1/4 tsp. grated lemon zest
• 0.6 kg potatoes (about 2 medium tubers), peeled
• 1 small onion
• 1 large egg, beaten
• 1 tbsp. grated beets
• 1/3 cup matzo meal or all-purpose flour
• 1/4 cup chopped fresh dill
• 1 teaspoon ground coriander
• Vegetable oil or rendered chicken fat, for frying

Preparation:

1. In a small bowl, combine the yogurt with olive oil, 0.5 teaspoon salt, 1/4 teaspoon black pepper, and lemon zest until smooth. Refrigerate until ready to serve.
2. Grate the potatoes and onion coarsely into a colander set over a bowl. Add 1 teaspoon of salt and some freshly ground black pepper, mix well, and let sit for 5 minutes. Press the potato mixture firmly with your hands to remove as much liquid as possible. Pat dry with paper towels, then transfer to a large bowl.
3. Add the beaten egg, grated beetroot, flour, dill, and cilantro to the potato mixture and mix well. Scoop 1/4 cup of the potato mixture and form into tight, thin pancakes, 8-10 cm in diameter. Transfer to a baking sheet lined with paper towels.
4. Preheat oven to 120°C. In a large nonstick skillet, heat 0.5 cm of vegetable oil or chicken fat over medium-high heat.
5. Fry the latkes in batches until golden brown, 3-5 minutes per side, reducing the heat as needed if the latkes are browning too quickly. Transfer to a wire rack set on a rimmed baking sheet and sprinkle with salt. Keep the finished latkes in the oven to keep them warm while you fry the next batch.
   
   Serve with yogurt sauce.