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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Zucchini Latkes with Smoked Salmon and Crème Fraîche

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Zucchini Latkes with Smoked Salmon and Crème Fraîche Empty Zucchini Latkes with Smoked Salmon and Crème Fraîche

    Post by Lobo Sun 07 Feb 2016, 10:27 pm

    Zucchini Latkes with Smoked Salmon and Crème Fraîche Img12l
    Zucchini Latkes with Smoked Salmon and Crème Fraîche
    Zucchini Latkes with Smoked Salmon and Crème Fraîche Translucent
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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.






    • 98

    Ingredients:

    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

    Directions:

    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.
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