Potato Latkes With Hot-Smoked Salmon
These crispy and flavorful potato latkes are a delightful treat perfect for breakfast or brunch. Thinly sliced russet potatoes and onions are mixed with eggs and seasonings, then fried until golden brown and crispy. Serve topped with a poached egg and hot-smoked salmon for a delicious and elegant meal. Enjoy these latkes while they are still warm and crisp for the best experience.
— Constant Cookbook
Ingredients
- 2 lb. russet potatoes, peeled
- 1 large yellow onion, peeled, ends trimmed,
- halved lengthwise and root removed
- 2 eggs, lightly beaten
- Salt and freshly ground pepper, to taste
- Olive oil for frying
- Poached eggs for serving (see related recipe at
- left)
- Hot-smoked salmon for serving (see related
- recipe at left)
Instructions
- Preheat an oven to 250°F. Line a baking sheet with paper towels.
- Using the julienne attachment for a mandoline, slice the potatoes and onion on the thinnest possible setting (paper-thin).
- In a large bowl, beat the eggs with salt and pepper. Add the potatoes and onion and toss to thoroughly combine. Transfer the mixture to a colander set inside a larger bowl to drain off the excess liquid.
- In a large fry pan over medium heat, warm 1/2 inch of olive oil. Working in batches, drop the batter (about 1/3 cup for each latke) into the oil, pressing down on the mixture with the back of a spatula. Cook until the latkes are golden brown and crispy, 3 to 5 minutes per side. Using a slotted spatula, transfer the latkes to the prepared baking sheet and keep them warm in the oven while cooking the remaining latkes.
- Serve as soon as the last batch is cooked; latkes stay crisp only a few minutes. Transfer the latkes to individual plates. Top each latke with a poached egg and accompany with hot-smoked salmon. Makes about 12 latkes.
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