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Prep 25 mins
Cook 20 mins
This is from "Cooking Secrets of the C.I.A." by the Culinary Institute of America. I happen to love potato latkes with different ingrdients, so I present you with these.
- 4 large idaho potatoes, peeled and halved
- 1 small onion, peeled and quartered
- 2 eggs, lightly beaten
- 1⁄4 cup matzo meal
- 3 tablespoons flour
- 3⁄4 teaspoon salt
- 1⁄4 teaspoon fresh ground black pepper
- 3 ounces smoked salmon, trimmings finely chopped
- 2 tablespoons finely snipped chives
- 1 tablespoon oil (Perhaps a little more.)
- sour cream (For serving)
- On a box grater, alternate grating each potato with some of the onion so that the acid of the onion helps to slow the oxidation of the potatoes.
- Squeeze the excess moisture from the potato mixture and place in a large bowl.
- Stir in the beaten eggs, matzo and flour. Add the salt, pepper, smoked salmon and chives. (It is easiest to combine the mixture with your hands.).
- In two large nonstick skillets heat 1-1/2 tablespoons oil in each over medium-high heat. When very hot, add about 1/4 cup of the mixture for each latke to the pan, pressing down with a spatula.
- Cook about 4-5 minutes per side, until golden brown and crisp. Drain on paper towels and keep warm in a 200ºF oven.
- Repeat until all of the latkes are cooked, adding oil as necessary.
- Serve with sour cream.
Oh, these were great! I love latkes and this was a very tasty variation of the "ordinary" potato latke. Baked them in the oven on lightly oiled parchment paper at 400Â°F, 15 minutes on each side. This made eleven latkes and I cannot see how it would be enough for 15-20 servings. Maybe we were too greedy and I should have made them smaller......... I mixed some sour cream with horseradish and put a little on the latkes. Will certainly make them again! Thanks for posting.