These crispy potato latke bites topped with smoky salmon are pure joy! They’re perfect for a snack or party treat, making everyone smile with each tasty bite.
Who doesn’t love a good potato dish? I can’t resist these crispy delights! Pair them with a dollop of sour cream for a yummy treat that’s always a hit at gatherings.
Key Ingredients & Substitutions
Russet Potatoes: These are great for latkes because they are starchy and help create that crispy texture. If you don’t have russets, you can use Yukon Golds, but they might be a bit creamier.
Onion: Grated onion adds flavor and moisture. Yellow onions work best, but if you want a milder taste, you can substitute with green onions or shallots.
Eggs: Eggs help bind everything together. If you need an egg substitute, try using applesauce (1/4 cup per egg) or a commercial egg replacer.
Flour: All-purpose flour gives stability to the latkes. You can replace it with matzo meal for a more traditional taste, or you can use a gluten-free flour blend if needed.
Smoked Salmon: This is where the flavor comes alive! If you can’t find smoked salmon, lox or even cooked salmon could work, but the taste will be different. Vegan options like smoked tofu are also available.
How Do You Achieve Perfectly Crispy Latkes?
Getting that crispy goodness is key to great latkes! Here’s how to do it:
- After grating the potatoes and onion, squeeze out as much moisture as possible using a kitchen towel. Less moisture means crispier latkes!
- Heat the oil proper. Make sure it’s hot enough before frying, but not smoking. This helps the latkes get golden brown quickly.
- Don’t overcrowd the skillet. Fry them in batches to ensure they cook evenly and stay crisp.
- Allow them to drain on a paper towel after frying. This helps remove excess oil and maintains their crispiness.
Following these steps will make sure your latkes come out crispy and delicious every time! Enjoy making these tasty bites!
How to Make Potato Latke Bites With Smoked Salmon
Ingredients You’ll Need:
For the Latkes:
- 4 large russet potatoes, peeled and grated
- 1 small onion, grated
- 2 large eggs
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Vegetable oil, for frying
For the Topping:
- 4 ounces smoked salmon, sliced into bite-sized pieces
- 1/2 cup sour cream or crème fraîche
- 1 tablespoon fresh dill, chopped (plus sprigs for garnish)
- 1 teaspoon lemon juice (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and around 20-25 minutes to cook. Altogether, you’re looking at a total of about 40 minutes to have these delicious potato latke bites ready to enjoy!
Step-by-Step Instructions:
1. Prepare the Potatoes and Onion:
Start by peeling and grating the russet potatoes and the small onion. Once grated, place them in a clean kitchen towel and squeeze out as much excess moisture as you can. This is super important to ensure your latkes are nice and crispy!
2. Combine the Ingredients:
In a large bowl, mix together the grated potatoes, grated onion, eggs, flour, salt, and pepper. Stir everything until well combined to form a nice, thick batter that will hold together when you fry it.
3. Heat the Oil:
In a large skillet, pour in about 1/4 inch of vegetable oil and heat it over medium-high until it’s hot but not smoking. You can test this by dropping a small spoonful of the batter into the oil; if it sizzles, you’re ready to fry!
4. Fry the Latkes:
Using a spoon, drop spoonfuls of the potato mixture into the hot oil, flattening each one gently with a spatula to form small round latkes, about 2-3 inches in diameter. Fry them in batches for about 3-4 minutes on each side, or until they turn golden brown and crispy. Once done, transfer them to a plate lined with paper towels to drain off any excess oil.
5. Make the Topping:
In a small bowl, mix the sour cream (or crème fraîche) with the chopped dill and the lemon juice (if using). This will be the creamy topping for your latkes.
6. Assemble and Serve:
Once the latkes have cooled slightly, add a dollop of the dill sour cream on top of each latke, then place a piece of smoked salmon on top of that. Finish with a small sprig of fresh dill for garnish.
Serve your potato latke bites immediately while they’re warm and crispy! They make a perfect appetizer or snack that everyone will love. Enjoy!
Can I Use Other Types of Potatoes for Latkes?
While russet potatoes are ideal for their starchiness, you can use Yukon Gold potatoes for a creamier texture. Just keep in mind that they may not get as crispy as russets.
Can I Make These Latkes Ahead of Time?
Yes! You can prepare the latke batter and store it in the fridge for up to 24 hours before frying. Just give it a good stir before using, as it may settle. Fried latkes can also be made ahead and reheated in the oven for added crispiness!
How Should I Store Leftover Latkes?
Store any leftover latkes in an airtight container in the fridge for up to 3 days. To reheat, place them in a preheated oven at 375°F (190°C) for about 10-15 minutes until heated through and crispy again.
Can I Substitute the Smoked Salmon?
If you don’t have smoked salmon on hand, you can use lox, cooked salmon, or even smoked tofu for a vegetarian option. Just note that the flavor will differ slightly, but they will still taste great!