Zutaten für Smoked Salmon Latkes
- Idaho Potatoes
- 1/2 medium yellow onion, grated
- 2 large eggs, beaten
- Matzo Meal
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- Fresh Ground Black Pepper
- 4 ounces smoked salmon, finely chopped
- 2 tablespoons chopped fresh chives
- 3 tablespoons vegetable oil (plus more as needed)
- Sour cream, for serving
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Zubereitung von Smoked Salmon Latkes
- Using a box grater, grate the potatoes and onion alternately. This helps prevent the potatoes from browning too quickly.
- Place the grated mixture in a clean kitchen towel or cheesecloth. Squeeze out as much excess moisture as possible. This is crucial for crispy latkes!
- Transfer the squeezed potato mixture to a large bowl. Stir in the beaten eggs, matzo meal, and flour until just combined.
- Gently fold in the salt, pepper, chopped smoked salmon, and chives.
- Heat 1 1/2 tablespoons of oil in each of two large nonstick skillets over medium-high heat. The oil should be shimmering hot before adding the latkes.
- For each latke, add about 1/4 cup of the potato mixture to the hot skillet. Use a spatula to flatten slightly.
- Cook for 4-5 minutes per side, or until golden brown and crispy. Adjust heat as needed to prevent burning.
- Remove the cooked latkes and drain on paper towels.
- Keep warm in a 200°F oven while you cook the remaining latkes, adding more oil to the skillet as needed.
- Serve the hot latkes immediately with a dollop of sour cream.
- Enjoy your delicious homemade Smoked Salmon Latkes!
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
6g
Fat
3g
Carbs
10g
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Lactose 60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Healthy Side Dishes Potatoes Seafood Vegetables American Jewish Ashkenazi European Holiday Event Kosher Low Fat Salmon Fish Dietary Low Sodium Low Saturated Fat Low Calorie Comfort Food Rosh Hashana Free Of Something Low In Something Saltwater Fish Onions Taste Mood Number Of Servings Presentation Served Hot
