Description
Classic crispy potato latkes made with grated Maris Piper potatoes and onions, seasoned and pan-fried to golden perfection. These traditional latkes are served with crème fraîche, chives, smoked salmon slices, and lemon wedges, making them a perfect appetizer or snack for any occasion.
Ingredients
Scale
Latkes
- 6 large Maris Piper potatoes, peeled
- 3 medium brown onions, peeled
- 60g matzah meal or breadcrumbs
- 2 eggs, beaten
- Vegetable oil, for frying
To Serve
- 100g crème fraîche
- Small handful of chives, finely chopped
- Smoked salmon slices
- Lemon wedges
Instructions
- Prepare the potatoes and onions: Grate the peeled potatoes and onions into a large bowl using the largest holes of a box grater. Season with 1 tablespoon of fine salt and toss to coat evenly.
- Remove excess moisture: Transfer the grated mixture into a clean tea towel and wring out the excess liquid over the sink to ensure the latkes will be crispy.
- Mix the latke batter: Return the drained potato and onion mixture to the bowl. Stir in 60g matzah meal or breadcrumbs followed by the two beaten eggs. Season with freshly ground black pepper and fold everything together until just combined.
- Heat the oil: Place a large non-stick frying pan over medium-high heat and pour in enough vegetable oil to generously coat the base. Test the oil temperature by carefully holding your hand just above it; it should feel warm, and when a small amount of the mixture is dropped in, it should sizzle immediately.
- Fry the latkes: Spoon mounds of the mixture into the hot oil, leaving ample space between each latke. Fry for 2-3 minutes on one side until deeply golden and almost browned, then gently flip and cook for another 2-3 minutes until both sides are crisp and golden.
- Drain and repeat: Transfer the cooked latkes to a wire rack lined with kitchen paper to drain excess oil. Continue frying the remaining batter, adding more oil to the pan as needed to maintain temperature.
- Store if needed: Latkes can be chilled in an airtight container between layers of baking parchment for up to three days.
- Serve: Season the hot latkes with sea salt flakes. Serve three latkes per person topped with crème fraîche, a sprinkle of finely chopped chives, smoked salmon slices, and lemon wedges for squeezing over. They also make a great canapé served on a sharing platter with sparkling wine.
Notes
- Wringing out the excess moisture from the potatoes and onions is essential for crispy latkes.
- Use a neutral vegetable oil with a high smoke point for frying.
- The addition of matzah meal or breadcrumbs helps bind the latke mixture together.
- Serve immediately for the best texture, or reheat gently in a pan to restore crispiness.
- Latkes can be made ahead and stored chilled for up to three days with baking parchment between layers to prevent sticking.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Jewish
Keywords: latkes, potato pancake, Hanukkah recipe, crispy potato fritters, smoked salmon appetizer, traditional Jewish food
