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Total Time
45mins
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.

Ingredients Nutrition

Directions

  1. 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.
  2. Squeeze the excess moisture from the potato mixture and place in a large bowl.
  3. 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.).
  4. 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.
  5. Cook about 4-5 minutes per side, until golden brown and crisp. Drain on paper towels and keep warm in a 200ºF oven.
  6. Repeat until all of the latkes are cooked, adding oil as necessary.
  7. Serve with sour cream.
  8. Enjoy!
Most Helpful

5 5

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 400°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.