RUSSIAN “LATKES”
Horseradish Sour Cream: 16 oz full fat sour cream 2 Tbsp grated prepared 1 Tbsp mayonaise ½ lemon, zested and juiced 1 tsp caper brine Salt White pepper horseradish (white)
little and become uneven when you flatten them. They will fry up with crispier edges and surfaces!) Reduce heat to medium and continue cooking for 3-4 more minutes until golden brown and crispy. Flip gently and continue cooking on reverse side for another 4-5 minutes. The cakes should have an all-over golden brown, crispy exterior. After cooking, transfer to wire cooling rack over the lined sheet pan to cool for a few minutes. Serve immediately with horseradish sour cream and some freshly chopped dill. If you are cooking these in batches, they can be kept warm in a 250°F oven until ready to serve. Do not keep in oven for longer than 20-30 minutes or they can dry out.
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