For the latkes:
1 1/2 pounds fennel bulbs (about 3 medium), finely diced
1/2 pound russet potatoes, peeled
1 medium onion, finely diced
5 scallions, sliced
1/3 cup finely chopped fennel fronds
2 large eggs, lightly beaten
1/3 cup all-purpose flour
2 teaspoon baking powder
1 1/2 teaspoons salt
1/2 teaspoon finely grated lemon zest
1/2 teaspoon freshly ground black pepper
Vegetable oil, for frying
With a box grater grate the potato into a bowl, add eggs, flour, salt, pepper, lemon zest, baking powder, scallions, onions and fennel. Mix until ingredients are fully incorporated.
Heat about a quarter inch of vegetable oil in a large pan set over medium-high heat until the oil is shimmering but not smoking. Scoop up a scant 1/4-cup of the batter and drop into the pan. Press gently to flatten. Repeat with another 2 to 3 latkes until the pan is full but not crowded. Cook, flipping once, until browned on both sides and cooked through, 8 to 10 minutes total.
Transfer cooked latkes to the prepared baking sheet to drain. Continue until all the batter is used up, adding additional oil to the pan if necessary and adjusting the heat if latkes are browning too quickly or not quickly enough. Serve immediately and with salmon, pickled fennel, preserved lemon and coriander sour cream.
Check out my next post for some types of cured salmon recipes.