Follow these steps for perfect results
idaho potatoes
peeled and halved
onion
peeled and quartered
eggs
lightly beaten
matzo meal
flour
salt
fresh ground black pepper
smoked salmon
trimmings finely chopped
chives
finely snipped
oil
sour cream
for serving
Grate potatoes and onion alternately using a box grater.
Squeeze out excess moisture from the grated potato and onion mixture.
Combine the potato mixture with eggs, matzo meal, flour, salt, pepper, smoked salmon, and chives.
Heat oil in a large nonstick skillet over medium-high heat.
Drop 1/4 cup portions of the mixture into the hot oil, pressing down with a spatula to form latkes.
Cook for 4-5 minutes per side, until golden brown and crisp.
Drain latkes on paper towels.
Keep warm in a 200°F oven until ready to serve.
Repeat the cooking process until all latkes are made, adding oil as needed.
Serve warm latkes with sour cream.
Enjoy!
Expert advice for the best results
Ensure potatoes are well drained to avoid soggy latkes.
Use a high-heat oil for frying to achieve maximum crispness.
Serve immediately for the best texture.
Everything you need to know before you start
10 minutes
Latke mixture can be prepared a few hours in advance and stored in the refrigerator.
Stack latkes on a plate, topped with a dollop of sour cream and a sprig of chives.
Serve with sour cream, applesauce, or creme fraiche.
Offer a variety of toppings for guests to choose from.
The acidity of the Riesling cuts through the richness of the latkes.
Discover the story behind this recipe
Traditional Hanukkah dish celebrating the miracle of the oil.
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