Celebrate Hanukkah with delicious latkes, a crispy fried potato pancake topped with crème fraîche and smoked salmon. This recipe allows you to prepare the latkes a day in advance, making it easy to warm them and garnish when entertaining.
1: Line a medium sized bowl with a kitchen cloth.
2: Place the shredded potato and onion into the kitchen cloth and squeeze out all of the excess liquid really well.
3: In a separate bowl, mix together the drained shredded potato, onion, eggs, matzo meal (or flour), salt, and pepper until fully incorporated.
4: Shape small golf ball sized mounds of potato mixture and flatten to 1/4” thick disk or thinner.
5: Pour canola oil into a non-stick pan, about 1/2 the height of your latke cakes and turn onto medium-high heat.
6: Carefully place latkes into hot canola oil and fry on each side for 4-5 minutes each side, until golden brown.
7: Place onto a plate with a paper towel to catch any excess oil, and sprinkle with a bit of kosher salt.
8: Let cool completely prior to assembly.
9: To assemble: Dollop crème fraîche onto the latke, and top with a piece of smoked salmon. Garnish with minced chives.
