• 8servings
  • 25minutes

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsH, C, E, P
MineralsNatrium, Fluorine, Silicon, Calcium, Potassium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 pounds russet potato es, peeled, cut into 1-inch cubes

  2. 8-ounce onion , peeled, cut into 1-inch cubes

  3. 1/4 cup chopped fresh fennel fronds (leafy green tops)

  4. 2 large eggs

  5. 3 tablespoons all-purpose flour

  6. 1 teaspoon salt

  7. 3/4 teaspoon fennel seeds, crushed in plastic bag

  8. 1/2 teaspoon pepper

  9. 1/2 teaspoon baking powder

  10. vegetable oil

  11. Non-dairy sour cream (such as Imo)

  12. Potato, Fennel and Olive Relish (see recipe)

Instructions Jump to Ingredients ↑

  1. Using coarse shredding blade in processor, shred 1/3 of potatoes and 1/3 of onions. Repeat with remaining potatoes and onion in 2 batches. Transfer mixture to large kitchen towel. Twist towel tightly around mixture and squeeze out as much moisture as possible. Place potato mixture in large bowl. Add fennel fronds, eggs, flour, salt, fennel seeds, pepper and baking powder and blend well.

  2. Pour enough oil into heavy large skillet to coat bottom and heat over medium-high heat. For each latke drop 1/4 cupful batter into skillet. Flatten each mound with spatula to 3- to 4-inch round. Fry latkes until golden brown and crisp, about 4 minutes per side. Transfer latkes to large baking sheet. Repeat frying with remaining batter, leaving behind in bowl any liquid that collects in batter when you measure, and adding more oil to skillet as needed.

  3. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature. Rewarm latkes on baking sheets in 350 degree F oven until crisp, about 15 minutes.

  4. Arrange latkes on plates. Spoon non-dairy sour cream and relish alongside and serve.

  5. Recipe created exclusively for by Selma Elaine Brown.


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