• Wednesday, November 25, 2020

Potato Latkes

Latkes with Smoked Salmon and Sour Cream
December 3, 2013

1 cup sour cream
1 tablespoon lemon zest
2 lb russet potatoes
3 tablespoons unsalted butter
1 cup yellow onion, diced small
1 garlic clove, minced
1/2 cup plus 1/2 tablespoon chives, chopped fine
1 egg, beaten
vegetable oil, for frying
14 oz smoked salmon, sliced thin
kosher salt and black pepper, to taste


Sure, the latkes from Whole Foods, Dean & Deluca, and Fairway are tempting, but what would your grandmother do if she knew the ones you served for Hanukkah were store-bought? What chutzpah! The happy contrast of ice-cold salmon and piping-hot latkes erases hours spent in the car, fighting Thanksgiving Day traffic.

Yield: 2 dozen latkes

Add sour cream and lemon zest to a small bowl, and mix well. Cover with saran, and refrigerate until serving. Peel potatoes. Grate potatoes into a large bowl with cold water. Drain potatoes. Working in batches, place grated potatoes on to a kitchen towel. Form towel into a ball, and squeeze tightly to remove residual water. Place potatoes in a large bowl, and season with salt and pepper. Meanwhile, melt 2 tablespoons butter in a sauté pan on medium-low heat. Add onions, and sauté until translucent, about 10 minutes. Remove from pan, and add to bowl with potatoes. Allow mixture to cool for 5 minutes. Add 1/2 cup chives and egg, and mix well.

Find a large spoon that holds about 2 heaping tablespoons of batter. Heat 1/4-inch of oil in a large sauté pan on medium heat. When oil is shimmering, add 1 spoonful of batter to pan per latke. Flatten latkes evenly with the back of a spoon. Cook until both sides are crispy and golden brown. Remove latkes from pan, drain on paper towels, and season with salt. Repeat process until all latkes are cooked. To assemble: Place salmon slices on top of latkes with a dollop of sour cream and a sprinkle of chives. Serve immediately.

A bonus: Latkes with Apple Sauce are also a popular holiday treat, and add a sweet finish to the meal – or are perfect for breakfast the next morning.

For applesauce:
2 lb apples, peeled, cored, and chopped
1/4 teaspoon ground cinnamon
2 tablespoons sugar
juice from 1 lemon
1 cup apple cider or water

Add all of the ingredients to a sauté pan on medium heat. Stir occasionally, and sauté until apples are tender. Transfer mixture to the bowl of a food processor fitted with a metal blade. Pulse to desired consistency, and refrigerate in an airtight container.

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