These crispy potato latke bites topped with tasty smoked salmon are a real treat! They’re golden, crunchy, and perfect for sharing (or not!).
Honestly, who can resist that combo? I love serving them with a dollop of sour cream on the side. Trust me, you won’t want to stop at just one! 😄
Key Ingredients & Substitutions
Potatoes: Russet potatoes are ideal for latkes because they are starchy and yield a crispy texture. If you’re looking for a twist, Yukon Gold potatoes can also work; they’re a bit waxier but still good for frying.
Onion: Grated onion adds moisture and flavor. Sweet onions can be used, but I prefer yellow onions for their balance of sweetness and sharpness. If you’re avoiding onions, try grated zucchini as a substitute, just remember to dry it out.
Egg: The egg helps bind the mixture. If you’re vegan or egg-free, you can use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) as a binder.
Flour: All-purpose flour helps maintain the structure. For gluten-free latkes, use almond flour or gluten-free flour blends instead.
Smoked Salmon: This is the star of the topping! If you’re looking for a vegetarian option, you can top it with sliced avocado or vegan smoked salmon alternatives. They add a nice, creamy texture.
How Do I Achieve Crispiness in My Latkes?
The key to crispy latkes lies in removing excess moisture from the potatoes. It’s crucial to squeeze out as much liquid as possible before mixing. Here’s how:
- Grate the potatoes and onions, then put them in a clean kitchen towel or cheesecloth.
- Twist and squeeze until the liquid is mostly gone. This may take some effort, but it’s worth it!
Additionally, ensure your oil is hot enough before frying. If the oil isn’t hot, the latkes will absorb oil and become soggy. Aim for a temperature of around 350°F (180°C). Use a thermometer if you have one!
Don’t crowd the pan while frying. If you add too many latkes at once, they lower the oil’s temperature. Fry in smaller batches for the best results.
Potato Latke Bites With Smoked Salmon
Ingredients You’ll Need:
For the Latkes:
- 4 medium russet potatoes, peeled and grated
- 1 small onion, grated
- 1 large egg
- 3 tablespoons all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- Vegetable oil, for frying
For the Topping:
- 4 oz smoked salmon, sliced into bite-size pieces
- 1/2 cup sour cream or crème fraîche
- Fresh dill sprigs, for garnish
How Much Time Will You Need?
This recipe will take about 20 minutes of prep time and 20 minutes of cooking time, making a total of about 40 minutes. It’s a quick and enjoyable process to whip up these tasty latke bites and have them ready for serving!
Step-by-Step Instructions:
1. Preparing the Potatoes:
Start by grating the russet potatoes and onion. Then, place the grated potatoes in a clean kitchen towel or cheesecloth and squeeze out as much moisture as you can. This step is crucial for ensuring your latkes turn out crisp and delicious!
2. Mixing the Ingredients:
In a large mixing bowl, combine the dry grated potatoes and onion with the egg, flour, salt, and pepper. Stir everything together until all the ingredients are well-mixed and the mixture is cohesive.
3. Heating the Oil:
In a large skillet, heat about 1/4 inch of vegetable oil over medium-high heat. You’ll know it’s hot enough when a small piece of the potato mixture sizzles upon contact with the oil.
4. Frying the Latkes:
Using a tablespoon, scoop out the potato mixture and carefully drop it into the hot oil, flattening it gently with the back of the spoon to form small rounds. Make sure not to overcrowd the pan; cook in batches if you need to!
5. Cooking to Crispiness:
Fry the latkes for about 3-4 minutes on each side until they are golden brown and crispy. Once done, use a slotted spoon to transfer them to a wire rack or paper towels to drain any excess oil.
6. Assembling the Bites:
Once your latkes have cooled slightly, it’s time to add the toppings! Spoon a small dollop of sour cream or crème fraîche onto each latke, followed by a piece of smoked salmon.
7. Garnishing and Serving:
Finish off each bite with a sprig of fresh dill for that extra touch of flavor. Serve these delicious Potato Latke Bites with Smoked Salmon immediately as an appetizer or snack, and enjoy every delightful bite!
Can I Use Different Types of Potatoes for Latkes?
While russet potatoes are ideal for their starch content, you can also use Yukon Gold potatoes for a richer flavor. Just remember that they’re a bit waxier, so the texture may differ slightly.
How Do I Store Leftover Latkes?
Store leftover latkes in an airtight container in the refrigerator for up to 2 days. To reheat, place them in a hot skillet for a few minutes on each side to crisp them up again, or bake in the oven at 375°F (190°C) until heated through.
Can I Make the Latke Mixture Ahead of Time?
Yes! You can prepare the latke mixture ahead and store it in the refrigerator for up to 24 hours. Just give it a good stir before frying, as some moisture may settle at the bottom.
What Can I Substitute for Sour Cream or Crème Fraîche?
If you’re looking for alternatives, Greek yogurt works wonderfully for a tangy flavor, or you can use a dairy-free yogurt for a vegan option. Just ensure it has a creamy consistency!
