It’s hard not to love a latke. The golden-brown potato fritters, which are a hallmark of Hanukkah celebrations and a ubiquitous menu item at Jewish delicatessens, tick all the comfort-food boxes: crunchy, starchy, salty and delicious.
Ingredients
Latkes
2 pounds baking potatoes
1 medium white onion, grated
2 eggs, beaten
1 tablespoon cornstarch
oil for frying
AÏOLI
1/2 cup (125 mL) mayonnaise
1 tsp (5 mL) finely grated lemon zest
1 tbsp (15 mL) lemon juice
1 clove garlic, finely minced
1 tbsp (15 mL) finely chopped fresh dill
2 tsp (10 mL) capers, drained,
finely chopped
1/2 tsp (2 mL) freshly ground black pepper
6 oz (170 g) smoked salmon, thinly sliced
4 leaves bibb lettuce
4 slices ripe tomato
Preparation
Shred the potato and mix with grated onion. Using a clean kitchen cloth, squeeze the liquid out of the potatoes. Repeat the process until it's mostly drained.
Combine the potato mixture with the beaten eggs, cornstarch, and salt. Microwave for 30 seconds. Drain liquid once more, if needed.
Heat a pan with a small amount of vegetable oil. Working in batches, spoon 2 tablespoons of the mixture and form into small patties. Fry on both sides until golden brown.
Drain on a wire rack lined with paper towels. Repeat the process. Try to keep them the same size for even cooking time and presentation.
Remove latkes and pat them dry with paper towels; keep warm.
1. To make aïoli, combine mayonnaise, lemon zest, lemon juice, garlic, dill, capers and pepper in a medium bowl and mix thoroughly. Keep refrigerated until ready to use.
2. Preheat oven to 250°F (121°C).
3. Place latkes on a baking tray and heat in oven until warm but not too hot to touch, 3 to 4 minutes.
4. Spread a little aïoli over 4‑latkes. Top 2 with smoked salmon, and 2 with lettuce and tomato. Place lettuce-and-tomato-topped latkes on smoked-salmon-topped latkes. Top with final 2 latkes to make “triple-decker”-style club sandwiches.
