Recipes

Shoestring Latkes With Smoked Salmon And Creme Fraiche

The Daily Meal Staff|

Shoestring Latkes With Smoked Salmon And Creme Fraiche
4.5 (2 ratings)
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When Hanukkah rolls around, latkes become the star of the show. And while you've likely already tried and loved them the traditional way, be sure to make extra room this year for these shoestring latkes, served with smoked salmon and creme fraiche.This recipe by Peggy Wolff was originally published in the Chicago Tribune
Prep Time
30
minutes
Cook Time
50
minutes
Servings
20
Total time: 1 hour, 20 minutes
Ingredients
  • 2 tablespoon canola oil
  • 1 medium onion, finely chopped
  • 1 pound watercress, washed, stemmed, chopped
  • 1/2 cup heavy cream
  • 1/2 teaspoon kosher salt
  • freshly ground pepper
  • 4 large potatoes, peeled, about 2 ½ pounds
  • 2 large eggs, lightly beaten
  • 1 medium onion, finely chopped
  • 2 tablespoon flour
  • 2 cup canola oil
  • 3/4 pound smoked salmon or nova, sliced
  • 1/2 cup creme fraiche
  • 2 tablespoon finely chopped chives
Directions
  1. Heat the oil in a medium saucepan over medium-high heat.
  2. Add the onion; cook until softened, 5-7 minutes.
  3. Add the watercress; cook until wilted.
  4. Transfer mixture to a blender.
  5. Add the cream; puree to a creamy consistency.
  6. Add the salt and the pepper to taste.
  7. Cut the potatoes in long, thin matchsticks about 1/8-inch thick and 4 inches wide.
  8. As you cut, add pieces to a large bowl of iced water.
  9. Swish them around to remove the starch; let them dry on a towel, covered with a second towel, 1 hour.
  10. Transfer the potatoes to a large bowl.
  11. Add the eggs, onions and flour; stir until well combined.
  12. Heat ½ cup oil to 350 degrees in a large, heavy-bottom skillet on medium-high heat.
  13. Working in batches, slip 3 mounds (each about 4 inches wide) of the potato mixture into the oil.
  14. Fry, 3 to 4 minutes.
  15. If latkes begin to fall apart, push loose shoestrings back together with a spatula.
  16. Carefully flip the latkes, using 2 spatulas.
  17. Fry second side until golden brown, about 3 minutes. (If latkes are not staying together while frying, add another egg and 1 teaspoon flour to the bowl, mixing well.)
  18. Transfer finished latkes to a baking sheet covered with paper towels to drain; season with salt to taste.
  19. Keep warm as you continue frying the remaining latkes.
  20. Keep stirring the mixture to make sure the batter coats the potatoes.
  21. Garnish each latke with smoked salmon, 1 to 2 teaspoons creme fraiche and a sprinkle of chives.
  22. Serve watercress sauce on the side.
 
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