Follow these steps for perfect results
baking potato
peeled
onion
peeled
all-purpose flour
matzo meal
egg
lightly beaten
salt
freshly ground pepper
vegetable oil
for frying
creme fraiche
gravlax
thinly sliced
paddlefish roe
Coarsely shred potato and onion in a food processor or on a box grater.
Transfer shredded potato and onion to a colander.
Squeeze out excess moisture.
Let stand for 2 minutes to allow more moisture to release.
Squeeze out moisture again.
Transfer potato mixture to a large bowl.
Add flour, matzo meal, egg, salt, and pepper.
Stir to combine all ingredients thoroughly.
Heat 2 tablespoons of vegetable oil in a medium skillet until shimmering.
Drop packed teaspoons of potato mixture into the skillet.
Flatten with the back of a spoon.
Cook over moderately high heat until edges are golden brown (about 1 1/2 minutes).
Flip the latkes.
Cook until golden brown on the bottom (about 1 minute).
Remove latkes from skillet and drain on paper towels.
Repeat with remaining potato mixture, adding more oil as needed.
Arrange latkes on a platter.
Top each latke with creme fraiche.
Add a strip of gravlax on top of the creme fraiche.
Place a dollop of paddlefish roe on top of the gravlax.
Serve warm.
Expert advice for the best results
Make the latkes ahead of time and reheat before serving.
Ensure potatoes and onions are squeezed very dry for crispy latkes.
Serve with a side of applesauce for a traditional pairing.
Everything you need to know before you start
15 minutes
Latkes can be made ahead and reheated.
Arrange latkes artfully on a platter. Garnish with dill sprigs.
Serve warm as an appetizer or side dish.
Offer a side of applesauce or sour cream.
Acidity cuts through the richness.
Discover the story behind this recipe
Traditional Hanukkah food.
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