Dill Potato Latkes with Caper & Lemon Crème Fraîche

From Sharon Sarna via IJN Chanukah Edition


  • 6 medium-large Yukon gold potatoes, grated
  • 2 small onions, grated
  • 2 garlic cloves, grated or finely diced
  • ¼ to ½ C flour
  • 2 eggs, lightly beaten
  • 2 TB chopped fresh dill
  • 2 tsp salt
  • 1 tsp pepper
  • Vegetable oil for frying
  • 8 to 10 oz. fresh smoked salmon
  • 1 C crème fraîche or Greek yoghurt
  • 1 to 2 TB chopped capers
  • ½ lemon juice and zest


  1. Mix potatoes, onions, garlic, flour, eggs, dill, salt and pepper. Allow to sit 5-10 minutes then drain excess liquid. Heat oil in a large skillet over medium. Form latke patties using your hands, taking care to squeeze out excess liquid. Fry for 3-4 minutes per side until golden brown. Place on a wire rack in a warm oven.
  2. Mix together creme fraiche, capers, lemon juice, lemon zest and pinch of salt. Place a small piece of smoked salmon on each latke with a dollop of the creme fraiche mix. Garnish with dill.

Recipe Notes

Don't try to make these without the flour. We did. They taste great, but they're so lacy they're hard to maintain as patties. We also went with a veggie option, leaving off the salmon.