Giant latkes in a frying pan

Votes: 4

Time: 2 hours 30 minutes
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 293, total fat 16 G., saturated fats 4 G., proteins 12 G., carbohydrates 27 G., fiber 2 G., cholesterol 151 mg, sodium 413 mg, sugar 1 G.

"Fried potato pancakes (latkes) are a traditional Hanukkah treat, but I also love making them for Passover because they're so delicious and easy to make kosher (no bread or sourdough required!). This giant latke is perfect for breakfast: the potato pancake is topped with chunks of smoked salmon and a fried egg with a runny yolk that spreads beautifully, giving the latke a rich, flavorful texture," says Molly Yeh.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Latke

450 g potatoes with skin, wash thoroughly
Half a medium yellow onion (or a very small onion)
1 tbsp lemon juice (from about a quarter of a lemon)
3/4 teaspoon lemon zest (about a quarter of a lemon)
2 large eggs
0.5 cup (60 g) matzo meal or 3/4 cup panko breadcrumbs
2 tbsp fresh dill, chopped
1/4 cup olive or other vegetable oil

Topping

1/4 cup crème fraîche or whole-milk yogurt
110 g chopped smoked salmon
3 boiled eggs or fried eggs
Hot sauce
1/4 cup (20 g) chopped green onions, green part only (3–4 greens)
2 tbsp fresh dill, lightly chopped

Ingredient Substitution Suggestions

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Recipes with similar ingredients: potato, smoked salmon, lemon zest, dill, yogurt, eggs, matzo

Cooking the dish according to the recipe:

Latke:

Line a colander with a clean kitchen towel or cheesecloth. Grate the potatoes and onions in a food processor or by hand using a fine grater and place them in the towel-lined colander. Sprinkle with 0.5 teaspoon of salt, toss, and let drain over the sink for 20–30 minutes.
Squeeze as much liquid as possible from the potato and onion mixture. In a medium bowl, combine with 0.5 teaspoon salt, lemon juice, lemon zest, eggs, matzo meal, and 2–3 pinches of black pepper. Add the dill. Cover with plastic wrap and refrigerate for 30 minutes or up to 1 hour.

Place a 25 cm (9 in) cast iron skillet over medium heat and heat for 5 minutes. Preheat the oven to 350°F (175°C). Add 4 tablespoons of oil and swirl the pan to coat the bottom. Drop a small piece of the potato-onion mixture into the oil; if it's hot enough, the mixture will sizzle slightly.
Roll the potato and onion mixture into a ball and place it in the center of the pan. Gently flatten the ball with a spatula so that the mixture evenly covers the bottom of the pan. Fry over medium heat for 5 minutes. Transfer the pan to the oven and bake for 10 minutes. By this time, the latke should be firm enough to flip. Return the pan to the stovetop. Cover the pan with a plate and carefully invert the latke onto the plate. Return it to the pan and bake for another 10 minutes.
Topping:

Place the latkes on a plate. Spread a little crème fraîche on the latkes, then arrange the salmon slices on top in an even layer. Top with the eggs, a little hot sauce, a few more spoonfuls of crème fraîche, a sprinkle of dill and green onions, a few grinds of black pepper, and a pinch of salt. Slice and serve.

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