Follow these steps for perfect results
potatoes
peeled and cut into chunks
oil
for frying
onion
peeled and cut into chunks
eggs
pepper
salt
smoked salmon
sliced
capers
for garnish
sour cream
or regular sour cream
mayonnaise
lemon juice
fresh
cajun seasoning
or creole
hot pepper sauce
optional
Grate potatoes and onions in a food processor.
Strain excess liquid from grated potatoes and onions.
Mix potato-onion mixture with eggs, salt, and pepper.
Heat oil in a large frying pan.
Spoon small amounts of potato mixture into the hot oil and flatten.
Cook until crispy, about 3-5 minutes per side.
Drain on paper towels.
Mix spicy mayonnaise ingredients in a small bowl.
Cover and chill spicy mayonnaise.
Top latkes with spicy mayonnaise and smoked salmon.
Garnish with capers or sour cream.
Expert advice for the best results
For extra crispy latkes, squeeze out as much liquid as possible from the grated potatoes.
Serve latkes immediately for best texture.
Adjust the amount of hot pepper sauce in the mayonnaise to your liking.
Everything you need to know before you start
20 minutes
Latkes can be made ahead and frozen.
Arrange latkes on a plate, top with mayonnaise and smoked salmon. Garnish with capers and fresh dill.
Serve as an appetizer or side dish.
Pairs well with a green salad.
Complements the saltiness and smokiness of the salmon.
Discover the story behind this recipe
Traditional Jewish food, often eaten during Hanukkah.
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