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Chef Cosyns likes to serve these tiny potato pancakes with a simple green salad flavored with olive oil, vinegar, salt, and pepper. I found them excellent topped with a dollop of sour cream and chives. 2 pounds raw potatoes 1 large onion 3 eggs, lightly beaten 1 teaspoon salt 1/2 teaspoon black pepper 1/2 pound smoked salmon cut in small strips 2 tablespoons all purpose white flour 3 tablespoons ripe black olives, chopped Vegetable oil for frying

Grate potatoes with onion to keep potatoes from darkening. Thoroughly squeeze excess liquid from potato/onion shreds.

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Mix in remaining ingredients - except oil. Let mixture rest five minutes to absorb flour.

Heat oil in frying pan. If potato mix seems excessively wet, squeeze out moisture again. Press some of mixture into large serving spoon and carefully slide off spoon into hot oil.

Fry on both sides until well browned and crisp around edges. Drain on paper towels. Keep in 200 degree F oven until all latkes are fried.

Makes about 30 three-inch latkes.

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