Crispy on the outside and tender in the center, these potato latkes are laced with julienned pickles, their thin slivers adding salty, sour flavors for a perfectly balanced bite. The potato, onion and pickle mixture is formed into patties with loose, wispy edges ready to get extra crispy when gently lowered into sizzling hot oil. Maintaining a consistent heat is the key to prevent the latkes from burning on the outside before they cook through in the middle. The contrast between sour pickles and buttery fried potatoes is excellent, especially when topped with applesauce and sour cream. Don’t let that leftover pickle brine go to waste: Use it in pickle lemonade or pickle brine margaritas to enjoy with these latkes.
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