Potato Latkes (Levivot)

Ingredients

• 4 large potatoes, peeled
• 1 onion
• 2 eggs
• 3 tbsp flour (can also use gluten-free flour)
• 2 tsp salt
• 1 tsp ground black pepper
• Oil for frying
• —
• Creamy Dill Dip
• 1 cup crème fraîche
• 2 tbsp fresh dill, finely chopped
• 1–2 garlic cloves, finely grated or minced
• Salt & black pepper, to taste
• A splash of cream, to reach desired consistency

Method

1. Grate the potatoes and onion using the large holes of a grater or a food processor.
2. Place the grated potatoes and onion on a clean kitchen towel and squeeze very well to remove as much liquid as possible.
3. Transfer to a large bowl and add the eggs, flour, salt, and black pepper. Mix well.
4. Heat oil in a large, wide pan over high heat.
5. When the oil is hot, form small patties from the mixture and gently place them in the pan. Reduce heat to medium-high.
6. Fry for about 2–3 minutes per side, until golden brown.
7. Remove and place on a tray lined with paper towels. Continue frying the remaining patties.
8. For the dip: mix crème fraîche, dill, and garlic. Season with salt and pepper, add a splash of cream, and stir until smooth. Chill 15–30 minutes before serving.
9. Note: fry one test patty first and adjust salt and pepper to taste.