What are your tricks for crispy fritters? I salt the grated potatoes and then squeeze the excess water out before making the dough. Also, instead of flour I use cornstarch.
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First, start calling them latkes. You're serving them with lox and dill, let's be real here.
Let's be real here, they're called Reibeplätzchen.
"KARTOFFELPUFFER" ODER ES GIBT 20 JAHRE KRIEG! AAAAAAAARGH
I had no idea about the eastern-european origin and the particular relevance of potato fritters / latkes in jewish Hanukkah cuisine. Very interesting, thank you for the hint! Is having them with salmon and dill-sour-creme a particularly jewish way to serve them? I also very much like the name "lox" fo salmon because it sounds almost like the german word for salmon "Lachs", so I would guess it is from Yiddish.
We usually serve these types of latkes with either sour cream or apple sauce, and dill in general is common—either we put dill on our lox, or sour cream, or we make dill pickles... I'm Mizrahi (a Persian Jew), my family does plain yogurt with dill a lot.
I think "lox" and "lachs" and "gravlax" share the same root, but they're all technically a little different.
I'm not sure if they are all Yiddish, I don't speak Yiddish, but they're either that or more direct loan words from some other European language.
I love fermented dill-salt pickles, especially in a good falafel!
Interesting! As a sauce for food or watered down as a drink, smilar to Lassi/Ayran/Dough?
Do your latkes look like this? I have a feeling I don't use as much corn starch/flour or grate them larger so the strands of potato are more defined. But maybe I'm splitting hairs!
And my trick for good latkes is frying them in schmaltz! No sour cream with those, applesauce only, but the chicken flavor is worth it. And, of course, the gribenes! 🤤
They seemed like not-quite-right latkes, which is part of the reason I bothered to comment. Maybe a proper latke recipe would help OP see potato fritters from a new perspective, and it does seem like he would enjoy an ashkenazi recipe here.
I often see them look like this with goyische recipes from other parts of Europe. The potato pancake recipes of Europe sprung up around the same time, shortly after the Columbian Exchange, and there's a slight regional variance to them. The Ashkenazi latke seems identical to the Reibekuchen from the Rhineland. Had some at a Weihnachtsmarkt in Cologne which was perfect when I was feeling homesick one year.