Smoked Salmon Latkes
- 4 large idaho potatoes, peeled and halved
- 1 small onion, peeled and quartered
- 2 eggs, lightly beaten
- 1/4 cup matzo meal
- 3 tablespoons flour
- 3/4 teaspoon salt
- 1/4 teaspoon fresh ground black pepper
- 3 ounces smoked salmon, trimmings finely chopped
- 2 tablespoons finely snipped chives
- 1 tablespoon oil (Perhaps a little more.)
- sour cream (For serving)
- On a box grater, alternate grating each potato with some of the onion so that the acid of the onion helps to slow the oxidation of the potatoes.
- Squeeze the excess moisture from the potato mixture and place in a large bowl.
- Stir in the beaten eggs, matzo and flour. Add the salt, pepper, smoked salmon and chives. (It is easiest to combine the mixture with your hands.).
- In two large nonstick skillets heat 1-1/2 tablespoons oil in each over medium-high heat. When very hot, add about 1/4 cup of the mixture for each latke to the pan, pressing down with a spatula.
- Cook about 4-5 minutes per side, until golden brown and crisp. Drain on paper towels and keep warm in a 200u0b0F oven.
- Repeat until all of the latkes are cooked, adding oil as necessary.
- Serve with sour cream.
- Enjoy!
idaho potatoes, onion, eggs, matzo meal, flour, salt, fresh ground black pepper, salmon, chives, oil, sour cream
Taken from www.food.com/recipe/smoked-salmon-latkes-187748 (may not work)