Get ready to tantalize your taste buds with a delightful twist on a classic dish! These Shredded Potato Pancakes with Smoked Salmon are not just your average latkes; they are a crispy, savory sensation that will elevate any meal or gathering. Perfectly golden and irresistibly crunchy, these pancakes are topped with luxurious smoked salmon, making them an exquisite treat that’s both satisfying and sophisticated. Whether you're hosting a brunch or looking for a quick weeknight dinner, this recipe promises to impress your family and friends. Dive into the world of flavors and textures that will leave everyone asking for seconds!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Jewish
Serves: 4 servings
Ingredients
- 4 large potatoes, grated
- 1 onion, grated
- 2 eggs
- Salt and pepper to taste
- 100g smoked salmon
- Oil for frying
Instructions
- Begin by preparing your ingredients. Grate the potatoes and onion using a box grater or food processor. Place the grated potatoes in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible. This step is crucial for achieving crispy pancakes.
- In a large mixing bowl, combine the grated potatoes and onion. Add the eggs, and season with salt and pepper to taste. Mix the ingredients thoroughly until well combined.
- Heat a generous amount of oil in a large skillet over medium-high heat. You want enough oil to cover the bottom of the skillet, allowing the pancakes to fry evenly.
- Once the oil is hot, take a handful of the potato mixture and form it into a patty, about 1/2 inch thick. Carefully place the patty in the skillet. Repeat this process, making sure not to overcrowd the pan. Fry the pancakes in batches if necessary.
- Cook the pancakes for about 4-5 minutes on each side, or until they are golden brown and crispy. Use a spatula to flip them gently, ensuring they hold their shape.
- Once cooked, transfer the pancakes to a plate lined with paper towels to drain any excess oil. Keep them warm in a low oven while you finish cooking the remaining batches.
- To serve, place the crispy potato pancakes on a serving platter. Top each pancake with a slice of smoked salmon. You may also add a dollop of sour cream or crème fraîche and garnish with fresh dill or chives for added flavor.
- Enjoy your delicious shredded potato pancakes with smoked salmon as a delightful appetizer or main dish!
Tips
- Squeeze Out the Moisture: The key to achieving perfectly crispy pancakes lies in removing excess moisture from the grated potatoes. After grating, use a clean kitchen towel to squeeze out as much liquid as possible before mixing with other ingredients.
- Use the Right Oil: For frying, choose oils with a high smoke point, such as canola or vegetable oil. This will help achieve that golden-brown crust without burning the pancakes.
- Don’t Overcrowd the Pan: Fry the pancakes in batches to ensure they cook evenly. Overcrowding can lower the oil temperature, resulting in soggy pancakes instead of crispy ones.
- Keep Them Warm: As you cook the pancakes, keep them warm in a low oven (around 200°F or 90°C) on a baking sheet. This will ensure they stay hot and crispy while you finish frying the rest.
- Garnish for Flair: Elevate your dish by serving the pancakes with a dollop of sour cream or crème fraîche, and sprinkle with fresh dill or chives. This not only adds flavor but also makes for a beautiful presentation.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 25g
Protein: 15g
Fat: 12g
Saturated Fat: 3g
Cholesterol: 110mg
