Zucchini Latkes with Smoked Salmon and Crème Fraîche
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.
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
- 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.