Crispy Potato Latkes with Crème Fraîche, Chives, and Smoked Salmon Recipe

Introduction

Let there be latkes! These crispy, golden potato pancakes are a classic treat that combine Maris Piper potatoes and brown onions for a perfect balance of flavor and texture. Served with crème fraîche, chives, and smoked salmon, they make a delicious appetizer or snack for any occasion.

Ingredients

• 6 large Maris Piper potatoes, peeled
• 3 medium brown onions, peeled
• 60g matzah meal or breadcrumbs
• 2 eggs, beaten
• Vegetable oil, for frying
• 100g crème fraîche
• Small handful of chives, finely chopped
• Smoked salmon slices
• Lemon wedges
• 1 tbsp fine salt (for seasoning potatoes)
• Black pepper, to taste
• Sea salt flakes, for finishing

Instructions

1. Step 1: Grate the potatoes and onions into a large bowl using the largest holes of a box grater. Add 1 tablespoon of fine salt and toss to coat. Transfer the mixture to a clean tea towel and wring out the excess liquid over the sink, then return the drained mixture to the bowl.
2. Step 2: Stir in the matzah meal or breadcrumbs. Add the beaten eggs and season with black pepper. Fold everything together gently until well combined.
3. Step 3: Heat a large non-stick pan over medium-high heat and pour in enough vegetable oil to generously coat the base. When the oil is hot and sizzles when tested, spoon mounds of the potato mixture into the pan, leaving space between each latke.
4. Step 4: Fry the latkes for 2-3 minutes on one side until deeply golden, then flip and cook for another 2-3 minutes until browned and crispy. Transfer to a wire rack lined with kitchen paper to drain. Repeat with the remaining mixture, adding more oil if needed.
5. Step 5: Sprinkle the latkes with sea salt flakes and serve three per person. Top with a dollop of crème fraîche, chopped chives, and smoked salmon slices. Offer lemon wedges on the side for squeezing over.

Tips & Variations

• For extra crispiness, use matzah meal instead of breadcrumbs.
• Try adding fresh herbs like dill or parsley to the mixture for a fresh twist.
• Serve the latkes as a sharing platter with sparkling wine for a festive touch.
• If you want a dairy-free option, replace crème fraîche with a plant-based yogurt or omit it entirely.

Storage

Store leftover latkes in an airtight container separated by sheets of baking parchment in the refrigerator for up to three days. To reheat, warm them in a hot oven or a non-stick pan to restore crispiness rather than microwaving, which can make them soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the potato mixture in advance?

Yes, you can prepare the grated potato and onion mixture a few hours ahead, but it’s best to keep it wrapped in a towel in the fridge to prevent oxidation. Add eggs and matzah meal just before frying.

What type of potato works best for latkes?

Starchy potatoes like Maris Piper or Russet are ideal as they create a light, crispy texture. Avoid waxy potatoes as they don’t crisp up as well.