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Potato And Fennel Latkes With Potato, Fennel And Olive Relish

This Potato And Fennel Latkes With Potato, Fennel And Olive Relish recipe uses Russet Potatoes Inch Cubes, Onion Inch Cubes, Fresh Fennel Fronds, Fennel Seeds Crushed In Plastic Bag, and Eggs. Serves 8. Keep it handy for the next time you cook it.

Ingredients

• 2 lb
• 1
• 1/4 cup
• 3/4 tsp
• 2
• 3 tbsp
• 1 tsp
• 1/2 tsp

Method (preview)

1. 1

   Repeat with remaining potatoes and onion in 2 batches.

2. 2

   Transfer mixture to large kitchen towel.

3. 3

   Place potato mixture in large bowl.

4. 4

   Add fennel fronds, seeds, eggs, flour, salt, pepper and baking powder and blend well.

5. 5

   Pour enough oil into heavy large skillet to coat bottom and heat over medium-high heat.

6. 6

   For each latke drop 1/4 cupful batter into skillet.

7. 7

   Flatten each mound with spatula to 3- to 4-inch round.

8. 8

   Fry latkes until golden brown and crisp, about 4 minutes per side.

9. 9

   Transfer latkes to large baking sheet.

10. 10

    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. (Can be made 2 hours ahead.

11. 11

    Let stand at room temperature.

12. 12

    Arrange latkes on plates. Spoon non-dairy sour cream and relish along- side and serve.

13. 13

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