Latkes With Fennel and Avocado Tartare

This dish breathes newness into the German style of eating latkes with creme fraiche and applesauce. The fresh flavors of fennel, dill, green apple, and horseradish balance the creaminess of avocado and the crispiness of the latkes. The leftover tartare is also the perfect spread for a sandwich or wrap!

LATKES WITH FENNEL AND AVOCADO TARTARE [VEGAN]

INGREDIENTS

FOR THE LATKES:

• 3 potatoes
• 1 onion
• Salt, to taste
• Black pepper, freshly ground
• Neutral-tasting vegetable oil, for frying

FOR THE TARTARE:

• Fennel
• 1/2 cucumber
• Green apple
• 1 avocado, halved
• 3 tablespoons fresh lemon juice
• 1/4 teaspoon salt
• Black pepper, freshly ground
• Prepared horseradish or freshly grated horseradish, to taste
• Bundle of fresh dill
• Capers (optional)

PREPARATION

TO MAKE THE LATKES:

1. Grate potatoes and onion coarsely. Put grated vegetables to bowl and season with salt. Gather mixture inside kitchen towel and squeeze out as much liquid as possible. Set mixture into a sieve and let it drain. While they drain, make the tartare.
2. Heat a splash of oil on a skillet. Cover the bottom of a smaller skillet or heavy pot with kitchen foil. Season the potato mixture with black pepper.Test temperature of the skillet with potato strip: if oil starts to sizzle it’s hot enough.
3. Drop small amounts (about 2 tablespoons) of potato mixture to a pan and press them down with the back of the spoon.
4. Place the foil-covered skillet on top of the latkes and fry them over medium-high heat for a couple of minutes (until golden brown). Flip latkes and cover them again with the skillet. Continue frying for another couple of minutes.
5. Line a big plate with a coffee filter or kitchen paper towels. Set latkes on the plate when they are done. Repeat with the rest of the potato mixture. Add more oil between batches when necessary. Serve immediately with fennel and avocado tartare

TO MAKE THE TARTARE:

1. Cut fennel half lengthwise. Separate stalks and remove hard stem. Cut both fennel halves to four and slice each part finely. Cut the stalks half and slice them into thin half moons. Cut cucumber and apple to small dices. Half the avocado.
2. Purée one half of the avocado and lemon juice with an immersion blender (or smash it with a fork). Season avocado mixture with salt, pepper and horseradish. Combine vegetables and avocado dressing. Dice remaining half of the avocado and chop dill finely. Mix avocado and minced dill (and capers) with rest of the salad. Serve with latkes.

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