F&W’s Kay Chun adds tart Granny Smith apple and fresh dill to her crisp potato pancakes, which she serves plain or topped with smoked salmon.
Slideshow: Latke Recipes
2 baking potatoes, peeled and grated on the large holes of a box grater
1 Granny Smith apple, peeled and grated on the large holes of a box grater
1/4 cup chopped dill
3 tablespoons all-purpose flour
6 tablespoons canola oil
Sour cream, for serving
How to Make It
Squeeze all the excess water from the potatoes and apples and place them in a bowl. Add the dill and flour, season with salt and pepper and toss to coat thoroughly.
In a large nonstick skillet, heat 1 tablespoon of the oil. Spoon 1/4 cup of the potato mixture into the skillet for each of 4 pancakes; press gently to flatten. Cook over moderately high heat, turning once and adding 1 tablespoon of oil, until golden and crisp, about 2 minutes per side. Drain briefly on a paper towel–lined plate. Repeat with the remaining potato mixture and oil. Serve with sour cream.
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