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.

  • Nacktmull@lemm.eeOPEnglish
    1·
    1 year ago

    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 love fermented dill-salt pickles, especially in a good falafel!

    I’m Mizrahi (a Persian Jew), my family does plain yogurt with dill a lot.

    Interesting! As a sauce for food or watered down as a drink, smilar to Lassi/Ayran/Dough?