Dill Potato Latkes with Caper & Lemon Crème Fraîche
From Sharon Sarna via IJN Chanukah Edition
6medium-large Yukon gold potatoes, grated
2small onions, grated
2garlic cloves, grated or finely diced
¼ to ½Cflour
2eggs, lightly beaten
2TBchopped fresh dill
Vegetable oil for frying
8 to 10oz.fresh smoked salmon
1Ccrème fraîche or Greek yoghurt
1 to 2TBchopped capers
½lemon juice and zest
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.
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.
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.