Potato

Spring Vegetable Latkes

serves 4

1 Tbsp fresh dill, chopped
1 Tbsp fresh chives, chopped
1 tsp capers, finely chopped
1 cup sour cream
1 large potato, peeled and grated
1 leek, thinly sliced
¼ cup all-purpose flour
1 large egg
Coarse salt and pepper
½ teaspoon baking powder
2 medium zucchini, grated
Extra-virgin olive oil, for frying

Stir together sour cream, dill, chives and capers. Cover and chill until ready to serve. Add grated potato and white and light green parts of sliced leek to a mesh strainer. Press out excess liquid and transfer to a large bowl. Stir in flour, egg, ¾ tsp salt, ¼ tsp pepper and ½ tsp baking powder. Toss grated zucchini with ½ tsp salt. Let stand 10 minutes; squeeze to drain. Add zucchini to potato-onion mixture.

In a medium skillet, heat ¼ inch oil over medium-high heat until hot but not smoking. Working in 5 to 6 batches, drop 2 Tbsp scoops of batter into pan about 2 inches apart. Using a spatula, flatten the batter into disks. Cook, turning once, until browned and crisp, about 5 minutes. Lower heat if latkes darken too quickly. Place cooked latkes on a paper towel to remove excess oil. Serve hot with herbed sour cream.