Almond Creme Fraiche:
2 cups sliced almonds
2 Tbsp. LG Sicilian Lemon White Balsamic
3 Tbsp. LG Mild Extra Virgin Olive Oil
1/2 cup water
1 1/2 tsp. salt
1 lb russet potatoes
1 lb sweet potato
1/2 tsp. sea salt
black pepper to taste
3 Tbsp. LG Tuscan Herb Infused Olive Oil
1 onion finely chopped
3 Tbsp. chopped chives
1 cup bread crumbs
1/4 cup LG Garlic Infused Olive Oil
-For Creme Fraiche - Soak almonds overnight. Drain almonds and transfer to food processor and add rest of creme fraiche ingredients. Refrigerate for at least 1 hour.
-Grate potatoes and place in a large bowl. Add salt and pepper, then with a clean kitchen towel, squeeze the excess liquid from them and place them in a large bowl.
-Heat the Tuscan Herb olive oil in a pan over medium heat then saute onions until soft.
-In a bowl add onions, bread crumbs, and potatoes and make into patties (3 inches wide and 1 inch thick). Place on parchment paper.
-Heat garlic olive oil in a skillet and fry the latkes until lightly browned and crisp (about 4 mins per side).
-Top with creme fraiche and chives.
Recipe by: Chef Lauren Marshall