Latke Double Down

1. 1

   Preheat oven to 250°F.

2. 2

   Peel potatoes and coarsely grate, directly into a large bowl of cold water.

3. 3

   Soak potatoes 1 to 2 minutes after last batch is added to water, then drain well in a colander.

4. 4

   Spread grated potatoes, garlic and onion on a kitchen towel, roll up and wring out as much liquid as possible.

5. 5

   Transfer potato mixture to a bowl and stir in egg and salt. If it’s too runny add a little flour or matzo meal. Too dry add a little bit more egg.

6. 6

   Heat a large skillet. Add enough oil to cover the bottom plus a bit more. Get the oil hot but not smoking. Use a spoon to potato mixture into skillet, spreading with the back of the spoon into 3 or 4-inch rounds.

7. 7

   Reduce heat to moderate and cook until undersides are very well browned, about 5 minutes. Turn latkes over and cook until undersides are very well browned, about 5 minutes more. You want walnut brown, not beige.

8. 8

   Transfer to paper towels to drain and season with salt. Add more oil to skillet as needed.

9. 9

   Keep latkes warm on a wire rack set in a shallow baking pan in oven.

10. 10

    To make the Double Down, spread crème fraiche on one side of a latke, pile on lox and onions, spread some crème fraiche on another latke, then make into a sandwich.

Easy swaps

• Instead of matzo meal, use breadcrumbs or almond flourFor a gluten-free option or if matzo meal is unavailable.
• Instead of lox, use smoked trout or sliced avocadoFor a different flavor profile or vegetarian version.
• Instead of sour cream, use Greek yogurt or dairy-free cream cheeseTo lighten the recipe or make it dairy-free.

Frequently asked