Tiny dollar-size latkes make crispy, delicious bases for lots of great toppings. Follow our suggestions and garnish with salmon or caviar, or get creative with your own toppings.
- Portion size 50 servings
- Credits : Canadian Living Magazine: December 2003
In large skillet, heat 1/4 inch (5 mm) oil over medium-high heat until hot but not smoking. Spoon in latke batter by tablespoonfuls (15 mL), leaving about 1 inch (2.5 cm) between each latke. With spoon, flatten to scant 1/2-inch (1 cm) thickness. Fry, turning once, until browned and crisp around edges, 4 to 5 minutes.
Drain latkes on paper towel-lined rimmed baking sheets. Repeat with remaining batter, removing any cooked bits from skillet after each batch and heating more oil as necessary. (Make-ahead: Let cool. Cover lightly and refrigerate for up to 2 days. Remove paper towels and reheat in 450°F/230°C oven for 5 minutes.)
Meanwhile, cut salmon crosswise into 1-inch (2.5 cm) wide strips. Top each latke with 1/2 tsp (2 mL) sour cream and 1 salmon strip; sprinkle with chives.
Nutritional facts <b>Per piece:</b> about
- Sodium 64 mg
- Protein 1 g
- Calories 37.0
- Total fat 1 g
- Cholesterol 5 mg
- Saturated fat trace
- Total carbohydrate 4 g
- Iron 1.0
- Folate 1.0
- Vitamin A 1.0
- Vitamin C 2.0