Green Garlic Latkes With Herbed Crème Fraiche

Chop the fresh herbs and mix with crème fraiche, lemon juice, salt and pepper in a small bowl. Set aside, in fridge.

Peel the potatoes. Using a box or cheese grater, grate potatoes into a large mixing bowl. Cover grated potatoes with just enough cold water to submerge.

While grated potatoes soak, prepare the green garlic (or onions/ramps). Mince both the bulbs and green stems of onions. If onions are larger, use the box grater to grate the bulb.

Strain potatoes from the water, removing any excess by gently pressing down on potatoes into a colander. Return to large mixing bowl and add the garlic/onion, flour, eggs, salt, and pepper. Stir to combine, ensuring that the flour and egg are evenly distributed.

Heat ¼ cup oil in a large cast iron or nonstick skillet over medium-high heat until hot but not smoking. Gently shape latkes into 4-inch rounds (roughly 3 T each) and carefully place in the oil using a fork. The latkes should be no thicker than 3/4-inch. Reduce heat to medium and cook latkes on each side for roughly 5 minutes, until golden brown. Remove latkes from oil and drain on a paper towel. Place more oil into the skillet and finish cooking latkes until all the batter is used.

Enjoy warm, with herbed crème fraiche served on the side. Can also be served with smoked salmon or other roasted meats.