Latkes with creme fraiche (potato cakes)
When we lived in Calgary I used to go to the farmers market every Saturday and never missed a stop at Margarita’s Dishes to indulge in her Jewish style potato latkes topped with a large dollop of sour cream and homemade berry sauce.
I make a few different versions of potato cakes but today I was in the mood for traditional latkes, similar to Margarita’s. Together with the fennel and citrus salad it made a lovely dinner. There were no leftovers.
The latkes are not difficult to make but you have to squeeze the grated potatoes and onion in a cheese cloth or a clean towel to extract as much of the water from them as possible. You also have to be organize as the potatoes, once grated, tend to oxidize and turn reddish brown. As long as you are organized and have everything ready (mis en place) you should be fine.
4 medium sized brown skinned potatoes
1 small onion
2/3 cup flour
2 scant teaspoons baking powder
Salt and pepper
Canola oil for frying.
Peel and cut the potatoes in large chunks then grate them in a food processor using the grating disk. Transfer to a cheese cloth and wring until they release most of their liquid. Transfer to a bowl.
Grate the onion in the food processor and wring dry, then add top the potatoes.
Immediately add the eggs, most of the flour, baking powder, salt and pepper and mix well. Add remaining flour if needed.
Add the chopped chives at the end.
Heat up a little canola oil in a large skillet. The oil should cover the bottom of the skillet and just begin to come up the sides.
When the oil hot scoop the potato mixture with a 1/3 cup measuring cup and fry in the oil on medium heat, about 2-3 at a time, depending on the size of your skillet. Let them get crisp and golden on the bottom before turning to cook the other side. continue with remaining batter.
Serve the latkes with sour cream, creme fraiche and if you wish, jam or berry sauce.