Giant Skillet Potato Latke

5 from 1 vote

This gloriously golden, crispy Giant Skillet Potato Latke is one of the most irresistible ways to enjoy potatoes, topped with smoked salmon, sour cream, and dill.

Prep Time10

Cook Time15

Total Time25

Course: Dinner

Cuisine: Jewish

Servings: servings

Author: Margie Nomura

Ingredients

For the giant latke:

4 medium russet or Maris Piper potatoes peeled
1 onion
Salt and freshly ground black pepper
1 large egg beaten
2-3 tbsp all-purpose flour (plain flour)
Sunflower oil for frying

For the topping:

3.5 oz smoked salmon about 4-5 slices
3 tbsp sour cream
Handful of dill
1/2 lemon

US Customary - Metric

Instructions

Grate the potatoes and onion using a coarse box grater (or the grater attachment in a food processor), then pop into a bowl.
Sprinkle generously with salt, toss well and leave for 5-10 minutes to allow the salt to draw out the liquid.
Tip the potato and onion mix onto a clean towel or cheesecloth (muslin cloth) and squeeze out as much liquid as you can.
Return to a bowl and add the egg and flour. Season with salt and freshly ground black pepper and mix well. You should be able to hold the mix together; if it is too wet, add a little more flour.
Place a medium-sized non-stick skillet over medium heat and add a generous glug of sunflower oil. Swirl to coat the base of the pan. Tip in the potato-onion mix, spreading it out and flattening so it reaches all sides of the pan. Fry for about 5 minutes, or until the edges start to turn golden.
Pop a plate on top and flip the pan – it might need a tap to help it release. Add a drizzle of more oil, swirling again to coat the base of the pan, then slide the latke back into the pan to crisp up on the other side.
Once golden, crisp, and cooked through, turn out onto a plate and slice into 8 pieces.
Top each slice with a dollop of sour cream, a small slice of smoked salmon, and sprigs of fresh dill. Season with freshly ground black pepper and a squeeze of lemon juice. Enjoy!

Notes

Make-ahead and storage

Make ahead: Grate the potatoes a few hours before and then store them in a bowl of cold water, covered, in the fridge. You can also use an airtight container. Drain well when ready to use and squeeze out moisture. Then continue with the mixture. You can make the mixture 2-3 hours before serving and then fry when ready.

Make it vegetarian: You can easily make this Giant Skillet Potato Latke vegetarian by skipping the smoked salmon.

Make it your own: The toppings I have suggested in this recipe are just a guide. Feel free to get creative with your own ideas (see FAQs) or serve slices as a side to all sorts of mains.

Nutrition