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Zucchini Latkes with Smoked Salmon and Crème Fraîche



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Join date : 2013-01-12

Zucchini Latkes with Smoked Salmon and Crème Fraîche

Post by Lobo on Wed 20 Jan 2016, 12:37 am

Zucchini Latkes with Smoked Salmon and Crème Fraîche

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Prep Time: 30 minutes
Cook Time: 35 minutes
Servings: 12
Tender smoked salmon and velvety crème fraîche are the perfect foil for crispy latkes made from a mixture of potatoes and zucchini. Be sure to serve the latkes as soon as possible after frying them, because they won’t stay crisp for long.

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For the latkes:

  • 1 lb. (500 g) russet potatoes, peeled
  • 1 lb. (500 g) zucchini
  • 1 large yellow onion, peeled, ends trimmed and halved lengthwise
  • 2 eggs, lightly beaten
  • 2 tsp. salt
  • 1/2 tsp. freshly ground pepper
  • 3 Tbs. all-purpose flour
  • Olive oil for frying

  • For serving:
  • 1 cup (8 oz./250 g) crème fraîche
  • 36 small slices smoked salmon
  • Finely snipped fresh chives for garnish


Preheat an oven to 250°F (120°C). Line a baking sheet with paper towels.

To make the latkes, using the fine grating attachment of a food processor, grate the potatoes, zucchini and onion into a bowl. Transfer the mixture to a kitchen towel and squeeze to remove the excess liquid.

In a large bowl, beat the eggs with salt and pepper. Add the grated potato, zucchini and onion and the flour and toss to thoroughly combine.

In a large fry pan over medium heat, pour olive oil to a depth of 1/2 inch (12 mm). Heat the oil until almost smoking. Working in batches, drop the batter into the oil, using 1 heaping Tbs. per latke. Press down on the latkes with the back of a spatula and cook until crisp and golden brown, 3 to 5 minutes per side. Using a slotted spatula, transfer the latkes to the prepared baking sheet and keep them warm in the oven while cooking the remaining latkes.

To serve, top each latke with a generous teaspoon of the crème fraîche and a slice of smoked salmon. Garnish with chives and serve immediately. Makes about 3 dozen latkes; serves 12.

    Current date/time is Fri 28 Oct 2016, 12:54 pm