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Potato Latkes With Smoked Salmon, Caviar, And Tarragon Creme Fratche Recipe
|Unpeeled yukon cold potatoes||3 Pound|
|Eggs||3 Large, beaten to blend|
|All purpose flour||4 1⁄2 Tablespoon|
|Salt||1 1⁄2 Teaspoon|
|Ground black pepper||3⁄4 Teaspoon|
|Vegetable oil||2 Tablespoon (Or More)|
|Creme fraiche||3⁄4 Cup (12 tbs)|
|Chopped tarragon||1 Tablespoon|
|Sliced smoked salmon||12 Ounce|
Serving size: Complete recipe
Calories 2801 Calories from Fat 1019
% Daily Value*
Total Fat 114 g175.1%
Saturated Fat 14.5 g72.6%
Trans Fat 0 g
Cholesterol 1046.1 mg
Sodium 6655 mg277.3%
Total Carbohydrates 339 g113.1%
Dietary Fiber 35.1 g140.5%
Sugars 37.8 g
Protein 153 g306.2%
Vitamin A 43.7% Vitamin C 39.2%
Calcium 51.9% Iron 121.6%
*Based on a 2000 Calorie diet
Using coarse side of box grater or food processor fitted with coarse grater blade, shred potatoes.
Working in batches, wrap potatoes in kitchen towel and squeeze out excess liquid.
Transfer to large bowl.
Repeat process with onion; add to bowl with potatoes.
Mix next 4 ingredients into potato mixture.
Heat 2 tablespoons oil in large skillet over medium-high heat.
Working in batches, drop potato mixture by 1/4 cupfuls into skillet; flatten to 3 inch rounds.
Fry latkes until golden brown on bottom, adding more oil by tablespoonf uls as needed, about 4 minutes per side.
Transfer latkes to rimmed baking sheet; keep warm in oven.