Mini Latkes With Salmon-Olive Relish

Mini Latkes with Salmon-Olive Relish Recipe
Oxmoor House
The key to the best latkes is patting the potato-and-onion mixture very dry on paper towels before adding eggs and matzo meal. Get everything ready, including the salt for sprinkling on the cooked latkes, before you grate the potatoes and onion.

Yield:

Makes 8 servings

Recipe from

Recipe Time

Hands-on: 44 Minutes
Total: 54 Minutes

Ingredients

2 baking potatoes (about 1 1/2 lb.), peeled
1 small sweet onion
2 large eggs, lightly beaten
1/3 cup unsalted matzo meal
1 teaspoon kosher salt
1 teaspoon coarsely ground pepper
3/4 cup canola oil
Kosher salt to taste (optional)
Garnish: green onion curls

Preparation

1. Grate potatoes and onion through large holes on a box grater. Pat grated potatoes and onion dry with paper towels.

2. Place potatoes and onion in a large bowl. Stir in lightly beaten eggs and next 3 ingredients.

3. Drop potato mixture by heaping tablespoonfuls into hot canola oil in a large, deep skillet over medium-high heat; cook 2 to 4 minutes on each side or until golden brown. Drain latkes on paper towels, and sprinkle with kosher salt to taste, if desired. Top each latke with 1 tsp. Salmon-Olive Relish. Garnish, if desired. Serve immediately.

Note: To keep latkes warm before topping with relish, place on a wire rack on a baking sheet. Place in a 250° oven up to 30 minutes.

Note:

David Poran,

Balducci's Food Lover's Market, Washington, D.C.,

November 2007
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