I absolutely love potato latkes! I usually only get a chance to have it once a year, when my friend makes it for Hanukkah. I've had it with sour cream and applesauce, but I thought this creamy jalapeño dill sauce sounds delicious! INGREDIENTS: For the Potato Latkes: 1 lb. shredded potatoes, fresh or thawed freezer hash browns (about 4 cups) 1 cup chopped scallions, greens and whites 2 large eggs 1/3 cup cornmeal 1 tsp. salt 1/4 tsp. pepper Oil for frying (Vegetable, Peanut, Grape Seed) For the Jalapeño Dill Sauce: 1 cup sour cream 1 Tb. grated jalapeño 1 1/2 Tb. fresh chopped dill Salt and Pepper DIRECTIONS: Place a large skillet over medium heat and preheat the oven (or warming drawer) to 200 degrees F. After measuring the potatoes, place them in a sieve over a bowl and press down with paper towels to extract as much of the moisture as possible. Then mix all the latke ingredients thoroughly, in a large bowl. Set aside. In a small bowl mix the ingredients for the dill sauce. Salt and pepper to taste and put in the fridge until ready to serve. Add enough oil to coat the bottom of the skillet. Then use a 2 Tb. scoop to scoop the mixture into the skillet. Add 4-6 at a time, depending on the size of your skillet. Use the back of a spatula to flatten each mound into a 2 inch circle. Fry for approximately 2 minutes, then flip and fry another 2 minutes, until both sides are golden and crispy. Place the crispy potato latkes on a plate lined with a paper towel and place in the oven to keep warm. Repeat with remaining mixture and oil. Once all the potato latkes are cooked, serve warm with the jalapeño dill sauce.