10/22/2024
Crisp, savory, and oh-so-delicious! ✨ This Fishwife Latkes recipe by Sara Tane combines the best of crispy potatoes and savory tuna for a bite that’ll have everyone asking for seconds!
Ingredients:
5-6 medium Russet potatoes (about 2 pounds), scrubbed and cut lengthwise into quarters
½ large onion (8 ounces), peeled and cut into quarters
2 large eggs
½ cup matzo meal
2 teaspoons kosher salt, plus more for sprinkling
½ teaspoon freshly ground black pepper
Neutral oil, for frying
Fishwife Smoky Trio, flaked, for garnish
Sour cream, for garnish
Fresh chives, for garnish
Fresh salmon roe, for garnish
Preparations:
- Preheat oven to 200F.
- Grate the potatoes and onion on the large holes of a box grater or with the shredding disc in the bowl of a food processor. Transfer the mixture to a clean dish towel and squeeze and wring out as much of the liquid as possible. Discard liquid.
- Transfer the potato mixture to a large bowl. Add the eggs, matzo meal, salt, and pepper, and mix until the matzo meal is absorbed.
- In a large cast iron skillet over medium-high heat, pour in about ¼ inch of the oil. Once the oil is hot, drop about 2 tablespoons batter into the hot pan, cooking in batches. Use a spatula to flatten and shape the drops into discs. When the edges of the latkes are brown and crispy, about 5 minutes, flip. Cook until the second side is deeply browned, about another 5 minutes. Transfer the latkes to a cooling rack set over a sheet pan to drain and sprinkle with salt while still warm. Keep warm in preheated oven. Repeat with the remaining batter.
- Top with sour cream, flakes of tinned fish, salmon roe, chives, flaky salt, and black pepper. Serve immediately.
