Irish Examiner Saturday - Irish Examiner - Weekend
Zoe Schiffer’s Latke’s
Makes 18 – 20
4 large floury potatoes 2 medium onions 1 egg 2 tablespoons of matzo meal or breadcrumbs
Chicken fat, duck fat or peanut oil for frying
Hot smoked salmon and horseradish and dill sour cream
Grate potatoes and onions. Place in a cheese cloth over a sieve and squeeze All the liquid out into a bowl. Let the liquid sit, the potato starch will fall to the bottom of the bowl.
Pour off the liquid and mix the grated potatoes and onions with the potato starch. Add the egg and mix in well. Season with salt and freshly ground black pepper.
Heat chicken fat (or oil of choice) on a frying pan and let it get really hot. Take a spoonful of the mixture, place on the pan and flatten lightly with a spatula. Once crispy on the bottom, flip the latke and crisp the other side.
When cooked, place latkes on a plate with kitchen roll and sprinkle with flaky sea salt.
To serve: Place on a serving plate, top with a small piece of smoked salmon and dot with the horseradish cream. Delicious as a starter or canape for drinks.