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Categories:
peeled russet grated white onion kosher salt freshly ground pepper flour egg vegetable oil green apple apple cider vinegar Greek yogurt fresh ginger avocado sour cream kosher salt lemon juice filets cilantro sour cream salmon roe dill
Viewed: 72 - Published at: 7 years agoIngredients
- 3 cups coarsely shredded peeled russet or Yukon Gold potato
- 1 cup grated white onion
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground pepper
- 1/4 cup flour
- 1 large egg
- About 1/2 cup vegetable oil for frying
- 1/2 green apple, cored and thinly sliced, then slices cut in half
- 1 tablespoon apple cider vinegar
- 1/2 cup Greek yogurt
- 1 tablespoon minced fresh ginger
- 1 firm-ripe avocado
- 1/2 cup sour cream
- Kosher salt and freshly ground pepper to taste
- 1 teaspoon fresh lemon juice
- 2 filets (1/2 lb.) smoked trout, skin removed, broken into 20 roughly equal chunks
- 20 cilantro leaves
- 3 1/2 tablespoons sour cream
- 3 1/2 tablespoons salmon roe
- 20 small dill sprigs
Method
- Make latkes: Put potato and onion in a colander and set in the sink. Let drain, pressing with the back of a spoon occasionally, until no more liquid comes out, at least 30 minutes. Turn potato and onion into a medium bowl and stir in salt, pepper, flour, and egg. Mix well.
- Preheat oven to 300°. In a large nonstick frying pan, heat 2 tbsp. oil over medium heat until shimmering. Shape 2 tbsp. potato mixture into a ball and add to pan, flattening slightly with back of a spoon. Shape and flatten 5 more balls the same way and fry until golden brown, about 3 minutes per side. Transfer to a baking sheet and put in oven to keep warm. Repeat with remaining potato mixture, adding more oil to pan as needed.
- For gingered yogurt and green apple topping: To same pan used for latkes, add apple, drizzle with vinegar, and toss to coat. Cook until slightly softened, 1 minute. In a serving bowl, mix yogurt with ginger. Spread ginger yogurt on latkes, then top each with a half-slice of apple.
- For avocado cream topping: In a food processor, puree avocado, sour cream, salt, pepper, and lemon juice. Dollop avocado cream onto latkes, then top with smoked trout and cilantro leaves.
- For salmon roe topping: Spoon sour cream onto latkes, then top with salmon roe and dill sprigs.
- Make ahead Latkes, through Step 2, up to 1 day, chilled; reheat in a 350° oven until crisp, about 10 minutes.
- PER LATKE WITH GINGERED YOGURT AND GREEN APPLE TOPPING 90 Cal., 59% (53 Cal.) from fat; 1.8 g protein; 6 g fat (0.6 g sat.); 7.2 g carbo (0.5 g fiber); 56 mg sodium; 10 mg chol.
- PER LATKE WITH AVOCADO CREAM TOPPING 127 Cal., 61% (78 Cal.) from fat; 4.7 g protein; 8.8 g fat (1.4 g sat.); 7.6 g carbo (1.2 g fiber); 68 mg sodium; 28 mg chol.
- PER LATKE WITH SALMON ROE TOPPING 90 Cal., 62% (56 Cal.) from fat; 1.8 g protein; 6.3 g fat (0.7 g sat.); 6.7 g carbo (0.5 g fiber); 57 mg sodium; 20 mg chol.
