Latke Double Down
photo by Jonathan Melendez
- Ready In:
- 1 lb potato
- 1⁄2 cup finely chopped onion
- 2 garlic cloves, smashed
- 1 large egg, lightly beaten
- 1 tablespoon flour (optional) or 1 tablespoon matzo meal (optional)
- 1⁄2 teaspoon salt
- fresh ground pepper
- grapeseed olives or peanut oil
- lox or smoked salmon
- sour cream
- chives or green onion, chopped
- chopped lettuce (optional)
- Preheat oven to 250°F.
- Peel potatoes and coarsely grate, directly into a large bowl of cold water.
- Soak potatoes 1 to 2 minutes after last batch is added to water, then drain well in a colander.
- Spread grated potatoes, garlic and onion on a kitchen towel, roll up and wring out as much liquid as possible.
- Transfer potato mixture to a bowl and stir in egg and salt. If it’s too runny add a little flour or matzo meal. Too dry add a little bit more egg.
- Heat a large skillet. Add enough oil to cover the bottom plus a bit more. Get the oil hot but not smoking. Use a spoon to potato mixture into skillet, spreading with the back of the spoon into 3 or 4-inch rounds.
- Reduce heat to moderate and cook until undersides are very well browned, about 5 minutes. Turn latkes over and cook until undersides are very well browned, about 5 minutes more. You want walnut brown, not beige.
- Transfer to paper towels to drain and season with salt. Add more oil to skillet as needed.
- Keep latkes warm on a wire rack set in a shallow baking pan in oven.
- To make the Double Down, spread crème fraiche on one side of a latke, pile on lox and onions, spread some crème fraiche on another latke, then make into a sandwich.
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