Ingredients:

  • 2 lbs Russet or Maris Piper Potatoes, peeled
  • 1 medium Yellow Onion, peeled
  • 2 Large Eggs, lightly beaten
  • 1/4 cup All-Purpose Flour (or Matzah Meal)
  • 1 tsp Fine Sea Salt, plus extra for seasoning
  • 1/2 tsp Freshly Ground Black Pepper
  • 1 cup High Smoke Point Oil (Vegetable or Canola), for frying
  • 8 oz Crème Fraîche (or full-fat Sour Cream)
  • 2 tbsp Fresh Dill, finely chopped
  • 1/2 tsp Lemon Zest
  • Salt and Pepper, to taste (for the crème fraîche)
  • 8 oz Sliced Smoked Salmon (Lox)
  • 1 tbsp Chives, finely snipped, for garnish

Instructions:

  1. Grate the peeled potatoes and onion coarsely. Immediately transfer the grated mixture to a large sieve set over a bowl and allow it to drain freely for 5 minutes.
  2. Crucial Step: Transfer the mixture to a clean, thick tea towel or robust paper towels. Tightly wring out every drop of excess moisture. The drier the potatoes, the crisper the latkes.
  3. Pour off the cloudy liquid from the bowl but reserve the white layer of potato starch remaining at the bottom. Scrape this starch back into the dried potato mixture.
  4. Assemble the Batter: In a large bowl, combine the dried potato/onion mix, the reserved potato starch, beaten eggs, flour (or matzah meal), salt, and pepper. Mix gently but thoroughly until just combined.
  5. Prepare the Dill Crème Fraîche: In a separate small bowl, combine the crème fraîche, chopped dill, lemon zest, a pinch of salt, and a grind of pepper. Mix well, cover, and chill until ready to serve.
  6. Heat the Oil: Pour the high-smoke point oil into a heavy frying pan to a depth of about 1/2 inch (1.25 cm). Heat over medium-high heat until it shimmers and registers 360°F (180°C).
  7. Fry the Latkes: Use a 1/4 cup measure to scoop batter into the hot oil. Gently flatten the mounds with the back of the spoon into patties roughly 3-4 inches wide. Do not overcrowd the pan; fry in batches.
  8. Fry for 4–5 minutes per side, turning only once, until deep golden brown and crisp.
  9. Drain and Season: Transfer the cooked latkes immediately to a wire cooling rack set over a baking sheet. Immediately sprinkle the hot latkes generously with fine sea salt. Repeat until all the batter is used.
  10. Serve: Arrange the latkes on a platter. Top each latke with a dollop of the chilled Dill Crème Fraîche and a generous slice of smoked salmon. Garnish with snipped chives and serve immediately.