This fresh twist on the classic Chanukah latkes serves up one big latke instead of many smaller ones, making for an impressive presentation, as well as saving you from flipping latkes at the stove all evening. Potatoes get a bad reputation, but they’re actually packed with antioxidants, and a special resistant starch known to feed beneficial bacteria in your gut and improve blood sugar levels. Feel free to leave the smoked salmon off this dish to keep it vegetarian.
Total Time: 40 minutes
- 2 russet potatoes, scrubbed and quartered
- 1 large yellow onion, peeled, quartered, root cut off
- 2 eggs
- ¼ cup matzo meal
- 3 tablespoons diced chives, plus more to garnish
- 2 teaspoons fresh lemon zest, divided
- Salt and pepper
- 1/3 cup clarified butter, ghee, or olive oil
- ¼ cup crème fraiche
- 4-6 pieces smoked salmon
- 1 small seedless cucumber, thinly sliced
- Using a food processor ora box grater, grate the potatoes and onion. Transfer to a dish towel, and squeeze out as much excess liquid as possible.
- Transfer to a large bowl, and mix with the eggs, matzo meal, chives, lemon zest, and a generous pinch of salt and pepper.
- Heat a large skillet over medium heat. Add the butter or oil, then spread the latke mixture in an even layer, filling the skillet, and pressing it to a uniform thickness out to the edges.
- Cook for 10 minutes per side, until each side is golden brown and crispy, and the latke is tender all the way through.
- Transfer to a platter, and season with a sprinkling of salt while it’s hot. Use a plate to invert the latke out of the pan if needed.
- In a small bowl, mix together 1 teaspoon lemon zest with the crème fraiche. Arrange the salmon and cucumbers on top of the latke, and drizzle the crème fraiche over everything. Sprinkle with chives to garnish, and cut into wedges to serve. Enjoy!