Latke Double Down

Directions

1. 1
   Preheat oven to 250°F.
2. 2
   Peel potatoes and coarsely grate, directly into a large bowl of cold water.
3. 3
   Soak potatoes 1 to 2 minutes after last batch is added to water, then drain well in a colander.
4. 4
   Spread grated potatoes, garlic and onion on a kitchen towel, roll up and wring out as much liquid as possible.
5. 5
   Transfer potato mixture to a bowl and stir in egg and salt. If it's too runny add a little flour or matzo meal. Too dry add a little bit more egg.
6. 6
   Heat a large skillet. Add enough oil to cover the bottom plus a bit more. Get the oil hot but not smoking. Use a spoon to potato mixture into skillet, spreading with the back of the spoon into 3 or 4-inch rounds.
7. 7
   Reduce heat to moderate and cook until undersides are very well browned, about 5 minutes. Turn latkes over and cook until undersides are very well browned, about 5 minutes more. You want walnut brown, not beige.
8. 8
   Transfer to paper towels to drain and season with salt. Add more oil to skillet as needed.
9. 9
   Keep latkes warm on a wire rack set in a shallow baking pan in oven.
10. 10
    To make the Double Down, spread creme fraiche on one side of a latke, pile on lox and onions, spread some creme fraiche on another latke, then make into a sandwich.