Get ready to transform your ordinary brunch into an extraordinary culinary experience with these irresistible Latkes with Smoked Salmon! Imagine biting into a perfectly crispy potato pancake, golden and crunchy on the outside, tender on the inside, topped with silky smooth smoked salmon and a dollop of creamy sour cream. This Jewish classic isn't just a recipe—it's a celebration of texture, flavor, and tradition that will make your taste buds dance with joy. Whether you're looking to impress guests or treat yourself to a gourmet comfort food, these latkes are about to become your new obsession!
Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 50 mins
Cuisine: Jewish
Serves: 4 servings
Ingredients
- 2 large potatoes, grated
- 1 small onion, grated
- 1 egg, beaten
- 1/4 cup flour
- Salt and pepper to taste
- Oil for frying
- 4 oz smoked salmon
- 1/4 cup sour cream
- Fresh dill for garnish
Instructions
- Prepare the potatoes by washing and peeling them thoroughly. Using a box grater or food processor, grate the potatoes and onion into a large mixing bowl.
- Transfer the grated potatoes and onion to a clean kitchen towel. Squeeze out as much excess moisture as possible, which is crucial for creating crispy latkes.
- Return the drained potato and onion mixture to the bowl. Add the beaten egg, flour, salt, and pepper. Mix well until all ingredients are evenly combined.
- Heat vegetable or canola oil in a large, heavy-bottomed skillet over medium-high heat. The oil should be about 1/4 inch deep for optimal frying.
- Using a large spoon or measuring cup, drop portions of the potato mixture into the hot oil, gently pressing them flat to create thin, crispy pancakes.
- Fry the latkes for approximately 3-4 minutes on each side, or until they are golden brown and crispy. Work in batches to avoid overcrowding the pan.
- Remove latkes from the oil and drain on a wire rack or paper towels to remove excess oil. Sprinkle with a little extra salt while still hot.
- To serve, place a latke on a plate, top with a generous slice of smoked salmon, a dollop of sour cream, and garnish with fresh dill sprigs.
- Serve immediately while the latkes are still warm and crispy for the best texture and flavor.
Tips
- Moisture is the enemy of crispy latkes! Always squeeze out as much liquid as possible from your grated potatoes using a clean kitchen towel.
- Use a heavy-bottomed skillet for even heat distribution and consistent browning.
- Don't overcrowd the pan—this ensures each latke gets crispy and golden.
- Serve immediately after cooking to maintain maximum crispiness.
- For extra flavor, try adding a pinch of garlic powder or chopped chives to your potato mixture.
- If you're making latkes in advance, you can keep them warm in a 200°F oven while finishing the batch.
- Choose a neutral oil with a high smoke point like vegetable or canola oil for frying.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 25g
Protein: 15g
Fat: 22g
Saturated Fat: 6g
Cholesterol: 95mg
