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Potash Twins’ Perfect Pickle Latke with a Dill-icious Creme Fraiche Topping
Ingredients for Latkes
- 3 medium Russet potatoes (about 2 lbs)
- 1 medium yellow onion
- 4 Large kosher dill pickles
- 1 cup of matzo meal (sub for breadcrumbs if no matzo meal) 2 large eggs
- 2 teaspoons Kosher salt
- 1/2 teaspoon paprika
- 2 teaspoons black pepper
- 1 cup Neutral oil for frying
Ingredients for Topping
- 1 cup crème fraîche (sub sour cream if no creme fraiche)
- 1/2 cup finely chopped dill pickles
- 3 tablespoons fresh dill, chopped (2 tbs for topping, 1tbs for garnish), 1 tbs Dijon mustard
- Salt and pepper to taste
Instructions
- Grate potatoes and onions using a food processor on a grating setting, then strain the excess liquid using a kitchen towel or cheesecloth. If a food processor is unavailable, use a box grater over a kitchen towel placed in a large bowl. Squeeze out liquid and discard.
- Slice pickles into matchsticks/julienne cuts. Aim for a variety of sizes for different textures.
- Add matzo meal, eggs, salt, paprika, and black pepper to the grated mixture. Mix well.
- Heat the oil in a shallow pan over medium heat.
- Test oil by adding a bit of latke mixture. If it sizzles, it’s ready.
- Shape handfuls of latke mixture into patties and fry until golden brown on both sides (4-5 minutes per side).
- Drain excess oil on a paper towel. Season with salt.
- Fry remaining latke mixture.
- Serve hot with dill creme fraiche topping and garnished with fresh dill
Topping Instructions
- In a bowl, combine crème fraîche, chopped dill pickles, 2 tbs of fresh dill, and Dijon mustard.
- Mix the ingredients thoroughly until well combined.
- Season the mixture with salt and pepper to taste. Adjust the seasoning according to your preference.
- Chill the dill pickle crème fraîche topping in the refrigerator for at least 30 minutes to allow the flavors to meld.
- Once chilled, give it a final stir before serving on top of the pickle latkes!
Equipment
- Food Processor or Grater: For grating the potatoes and onions. A box grater or food processor with a grating attachment works well.
- Kitchen Towel: To squeeze out the liquid from the grated potatoes and onions.
- Large Bowl: To mix the grated potatoes, onions, and other ingredients.
- Chefs Knife and Cutting Board: For slicing the dill pickles into matchsticks/julienne cuts.
- Pre-Measured bowls for Mise en Place
- Mixing Bowls: Separate bowls for combining the crème fraîche with chopped dill pickles, fresh dill, and Dijon mustard.
- Several spoons for mixing
- Shallow Pan: For frying the latkes. A skillet or frying pan will work.
- Tongs/Spatula: To flip and remove the latkes from the hot oil.
- Paper Towels: To drain excess oil from the fried latkes.
- Plates: For serving the hot latkes.