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1
Preheat oven to 250u00b0F.
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2
Peel potatoes and coarsely grate, directly into a large bowl of cold water.
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3
Soak potatoes 1 to 2 minutes after last batch is added to water, then drain well in a colander.
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4
Spread grated potatoes, garlic and onion on a kitchen towel, roll up and wring out as much liquid as possible.
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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.
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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.
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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.
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8
Transfer to paper towels to drain and season with salt. Add more oil to skillet as needed.
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9
Keep latkes warm on a wire rack set in a shallow baking pan in oven.
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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.
