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. Serves 2-3
- 1 pound potatoes, peeled
- 1 large egg
- 1/2 cup olive or vegetable oil for frying
- 4 oz 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.
SEAFOOD USED IN THIS RECIPE