Golden Potato Latkes

By The Canadian Living Test Kitchen

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Golden latkes with homey toppings
Photography by Edward Pond

This recipe makes 36 servings

Nutritional Info
Per latke: about	-
cal	131131 cal
pro	1 g1g pro
total fat	9 g9g total fat
sat. fat	1 g1g sat. fat
carb	12 g12g carb
fibre	1 g1g fibre
chol	10 mg10mg chol
sodium	102 mg102mg sodium
% RDI:	-
calcium	11 calcium
iron	22 iron
vit A	11 vit A
vit C	77 vit C
folate	44 folate

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Whether regular size or mini, lacy, crisp golden latkes are downright addictive. Top the mini ones with Lemon Créme Fraîche (recipe link below) or sour cream and smoked salmon for an ideal appetizer.

Ingredients

10 large potatoes , peeled10 10large potatopotatoes, peeled
2 onions , halved2 2oniononions, halved
2 eggs 2 2eggeggs
1/2 cup matzo meal , (such as Saltine)1/2 1/2cup cupmatzo meal or finely crushed unsalted crackers, (such as Saltine)
1-1/2 tsp salt 1-1/2 1-1/2tsp tspsalt
1/2 tsp pepper 1/2 1/2tsp tsppepper
Vegetable oil , for fryingVegetable oil, for frying

Preparation

By hand or in food processor with shredder blade, grate potatoes alternating with onions. In large bowl, whisk together eggs, matzo meal, salt and pepper. Add potatoes and onions; toss to mix.

Pour enough oil into each of 2 large heavy skillets to come 1/4 inch (5 mm) up side; heat over medium-high heat until hot but not smoking. Using 1/4 cup (50 mL) lightly packed potato mixture per latke, add to pan, leaving 1 inch (2.5 cm) between each; flatten slightly. Fry, turning once, until edges are golden and crisp, 6 minutes. Drain on paper towel-lined racks.

With small sieve, remove any potato pieces from oil and discard. Repeat with remaining latke mixture, heating more oil as necessary. (Make-ahead: Let cool. Cover and refrigerate on paper towel-lined rimmed baking sheet for up to 8 hours. Recrisp on unlined baking sheets in 450°F/230°C oven for about 5 minutes.)

Additional information :

Variation
Mini Golden Latkes: Use 2 tbsp (25 mL) potato mixture per latke. Reduce cooking time by 1 minute. Makes 72 mini-latkes.

Toppings
Cold Smoked Salmon, Char or Gravlax
Top each latke with 2 tsp (10 mL) Lemon Crème Fraîche, Crème Fraîche or sour cream, twist of smoked fish or gravlax and sprig of dill. You need about 8 oz (250 g) smoked fish or gravlax for 36 latkes.

Hot Smoked Salmon, Trout or Mackerel
Top each latke with 2 tsp (10 mL) Lemon Crème Fraîche, Crème Fraîche or sour cream, small piece of smoked fish and sprig of dill. You need about 8 oz (250 g) smoked fish for 36 latkes.

Source : Canadian Living Magazine: January 2006