Active Time
N/A
Total Time
40 MIN
Yield
Serves : makes about 4 dozen 1 1/2-inch latkes
© Keller & Keller

How to Make It

Step 1    

In a food processor or on a box grater, coarsely shred the potato and onion. Transfer to a colander and squeeze dry. Let stand for 2 minutes, then squeeze dry again. Transfer the potato mixture to a large bowl. Add the flour, matzo meal, egg, salt and pepper and stir to combine.

Step 2    

In a medium skillet, heat 2 tablespoons of vegetable oil until shimmering. Drop packed teaspoons of the potato mixture into the skillet and flatten them with the back of a spoon. Cook the latkes over moderately high heat until the edges are golden, about 1 1/2 minutes; flip and cook until golden on the bottom, about 1 minute. Drain on paper towels. Repeat with the remaining potato mixture, adding more oil to the skillet as needed.

Step 3    

Arrange the latkes on a platter and top each one with crème fraîche, gravlax and roe. Serve warm.

Make Ahead

The fried latkes can be kept at room temperature for up to 4 hours. Reheat them on a dark baking sheet in a 375° oven for about 5 minutes, or until warmed through and crisp.

Notes

Paddlefish is a relative of sturgeon. Its roe is available at specialty food stores.

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