Name: Crispy Potato Latkes with Smoked Salmon, Crème Fraîche, and Chives Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Jewish
Ingredients: 6 large Maris Piper potatoes, peeled; 3 medium brown onions, peeled; 60g matzah meal or breadcrumbs; 2 eggs, beaten; Vegetable oil, for frying; 100g crème fraîche; Small handful of chives, finely chopped; Smoked salmon slices; Lemon wedges

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Introduction

Latkes are crispy, golden potato pancakes that make a perfect snack or appetizer. This recipe combines the natural sweetness of onions with the rich texture of potatoes for a delightful treat, traditionally enjoyed during festive times but delicious any day of the year.

The image shows a round plate filled with multiple golden-brown, crispy potato latkes. Each latke is topped with a dollop of white cream, a delicate pink slice of smoked salmon folded elegantly, and sprinkled with small green chive pieces. The latkes have a rough, crunchy texture around the edges and a slightly softer center. The plate is on a white marbled surface, giving a clean, bright look to the scene. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 large Maris Piper potatoes, peeled
3 medium brown onions, peeled
60g matzah meal or breadcrumbs
2 eggs, beaten
Vegetable oil, for frying
100g crème fraîche
Small handful of chives, finely chopped
Smoked salmon slices and lemon wedges (optional, for serving)
1 tbsp fine salt (for seasoning the potato mixture)
Freshly ground black pepper, to taste
Sea salt flakes, for finishing

Instructions

Step 1: Grate the potatoes and onions into a large bowl using the largest holes of a box grater. Sprinkle 1 tablespoon of fine salt over them and toss well to coat.
Step 2: Transfer the grated mixture into a clean tea towel and firmly wring out the excess liquid over the sink. Return the drained mixture to the bowl.
Step 3: Stir in the matzah meal or breadcrumbs, then add the beaten eggs. Season with freshly ground black pepper, and fold everything together until evenly combined.
Step 4: Heat a large non-stick pan over medium-high heat and pour in enough vegetable oil to generously coat the base. Test the oil’s temperature by carefully holding your hand above it; it should feel warm.
Step 5: Drop a small amount of the potato mixture into the pan—if it sizzles immediately, the oil is ready. If not, allow it to heat a bit longer and test again.
Step 6: Spoon mounds of the mixture into the hot oil, leaving plenty of space between each latke. Fry for 2–3 minutes until golden and browned, then carefully flip and fry the other side for another 2–3 minutes.
Step 7: Transfer the cooked latkes to a wire rack lined with kitchen paper to drain excess oil. Continue frying the rest of the mixture, adding more oil as needed.
Step 8: Once all latkes are fried, sprinkle them with sea salt flakes. Serve three per person, topped with crème fraîche and sprinkled with chopped chives. Add smoked salmon slices and lemon wedges on the side if you like.

Tips & Variations

For extra crispiness, ensure you squeeze out as much moisture as possible from the potato and onion mixture before frying.
Substitute matzah meal with gluten-free breadcrumbs if needed, or use regular breadcrumbs for a slightly different texture.
Try serving latkes with applesauce for a classic pairing.
To save time, prepare the potato mixture ahead and keep it chilled for up to three days before frying.

Storage

Store leftover latkes in an airtight container separated by sheets of baking parchment in the refrigerator for up to three days. Reheat them in a non-stick pan over medium heat to regain crispiness. Avoid microwaving, as this can make them soggy.

How to Serve

A brown round plate holds eight crispy golden-brown potato latkes with rough, fried edges arranged in a loose circle. Each latke has a dollop of creamy white sour cream on top, layered with a thin, carefully folded slice of pink smoked salmon. Small green chive pieces are sprinkled over the sour cream and salmon, adding a fresh color contrast. The plate is set on a dark cloth on a white marbled surface visible near the edges. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of potatoes?

Yes, high-starch potatoes like Russet or Yukon Gold also work well for latkes, but Maris Piper is preferred for its fluffy texture.

Can I make the latkes ahead of time?

Absolutely. Prepare the potato mixture up to three days in advance and keep it chilled. Fry the latkes fresh when ready to serve for the best texture.