Crispy, crunchy potato pancakes are a beloved holiday tradition. Serve them up sweet or savory, with applesauce and sour cream, or a few flakes of wild salmon.
What You Get
Sour cream or creme fraiche
What You’ll Need
Makes 6 to 8 servings
Active Time: 45 minutes
Total Time: 45 minutes
To make the latkes, rinse and shred the potatoes, including the skins, using a food processor or the large holes of a box grater-shredder. Peel and shred the shallot. Lay a clean kitchen towel on the counter, spread the potatoes and shallot down the middle, and sprinkle with 2 teaspoons salt. Wrap and twist to squeeze out as much liquid as possible. Place the potatoes and shallot in a bowl. Add 2 heaping tablespoons flour and 2 eggs and mix to combine.
Preheat the oven to 200°F. Line a plate with paper towels and set it near the stove. In a cast-iron or nonstick skillet over medium heat, warm ¼ cup vegetable oil. When the oil shimmers, working in batches, add scoops of the potato mixture, pressing them into latkes about 3 inches wide and ½ inch thick. Fry until golden and crispy, 3 to 4 minutes per side. Transfer to the prepared plate, sprinkle with salt, and keep warm in the oven.
Pour the applesauce into a saucepan, place over medium-low heat, and stir until warm, 5 minutes.
Place the salmon on a plate and flake for serving. Cut the chives into batons, and sprinkle over the smoked salmon. Cut the lemon into wedges for serving.
Place the latkes on a platter, alongside bowls of warm applesauce and sour cream, and the smoked salmon. Serve warm, encouraging guests to top their own latkes with the sweet applesauce or sour cream and smoked salmon.