Potato Pancakes with Smoked Salmon

A latke is a type of potato pancake or fritter which is traditionally served during the Hanukkah holiday. These potato pancakes are crispy and lip-smacking good! Potato pancakes can be made with grated, shredded or mashed potatoes. I add grated onion, an egg, matzo meal (or all-purpose flour), a little baking powder and butter. The potato pancakes are fried in vegetable oil, peanut oil or another high heat neutral oil. These pancakes can be made earlier in the day and re-heated on a baking sheet in a 350 degree oven. My potato pancakes are topped with slices of smoked salmon, sour cream and chopped chives, Add a dollop of caviar to make these even more decadent. Potato pancakes are perfect for any holiday celebration!

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Servings: 0

Ingredients

• 2 1/2 pounds baking potatoes peeled and coarsely shredded on a box grater or you can use your food processor with the shredding disc
• 1 medium onion coarsely shredded on a box grater or with the shredding disc of your food processor
• 2 large eggs beaten
• 1/2 cup finely chopped scallions or chives I left these out of the batter and just used the chives as garnish
• 1/4 cup matzo meal or all-purpose flour
• 3 tablespoons unsalted butter melted and cooled
• 2 teaspoons Kosher salt
• 1/2 teaspoon Freshly ground black pepper
• 1/2 teaspoon baking powder
• vegetable oil, peanut oil or other neutral oil for frying
• sour cream, creme fraiche, smoked salmon or applesauce for serving
• finely chopped scallions or chives as garnish

Instructions

• In a colander set over a large bowl, toss the shredded potatoes and onion and squeeze dry. Let the potatoes and onion drain for 2 to 3 minutes, then pour off the liquid in the bowl, leaving the starchy paste at the bottom. Add the potatoes and onions back into the bowl along with the eggs, scallions (if desired,) matzo meal, butter, salt, pepper, baking powder and mix well.
• In a large skillet, heat a 1/8 inch layer of oil until shimmering. Spoon 1/4 mound of the batter onto the skillet about 2 inches apart and flatten slightly with a spatula. Fry the potato pancakes over moderately high heat, turning once until golden and crisp about 5-7 minutes. Transfer to paper towels to drain. Repeat with the remaining batter, adding more oil if needed. Serve with sour cream or creme fraiche, smoked salmon and a sprinkling of scallions or chives.

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