Golden, crispy latkes are traditionally served during Hanukkah, but they're also a Passover favorite. Serve with sour cream, herbs and thin layers of smoked salmon, and to really gild the lily, top with a spoonful of caviar.
- 1 pound potatoes, peeled
- 1 large egg
- ½ cup olive or vegetable oil for frying
4 ounce smoked salmon
- Finely grate the potatoes. As you grate, place the grated potatoes into cold water to stop them discoloring. Once they're all grated, drain, then place the grated potatoes in a dish towel, twist and squeeze them as dry as possible. This will ensure your latkes stay crisp and not soggy. Place in a bowl.
- Beat the egg, season with salt, and add to the potatoes. Stir to combine.
- Heat 1/4 cup oil in a skillet over medium heat. Take spoonfuls of the potato mixture and carefully place in the oil, flatting slightly into a disc. Cook until the bottom is golden, 4-5 minutes, then flip and cook on the other side until brown, another 4-5 minutes.
- Transfer to a plate lined with paper towels. Continue cooking latkes, adding more oil to the skillet as needed. Keep latkes hot in a low oven. Serve hot with sour cream or creme fraiche, smoked salmon and dill or chives.
- Variations: You can add finely chopped onion, black pepper, parsley or chives to the potato and egg mixture. In addition to smoked salmon, serve latkes with caviar.