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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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?