2 ratings

Shoestring Latkes with Smoked Salmon and Creme Fraiche

Because only one variety of latkes just won't do
Abel Uribe/Chicago Tribune; Shannon Kinsella/Food styling

When Hanukkah rolls around, latkes become the star of the show. And while you've likely already tried and loved them the traditional way, be sure to make extra room this year for these shoestring latkes, served with smoked salmon and creme fraiche.

This recipe by Peggy Wolff was originally published in the Chicago Tribune

Ready in
1 h and 20 m
30 m
(prepare time)
50 m
(cook time)
Calories Per Serving


For the watercress sauce

  • 2 Tablespoons canola oil
  • 1 medium onion, finely chopped
  • 1 Pound watercress, washed, stemmed, chopped
  • 1/2 Cup heavy cream
  • 1/2 Teaspoon kosher salt
  • Freshly ground pepper

For the latkes

  • 4 large potatoes, peeled, about 2 ½ pounds
  • 2 large eggs, lightly beaten
  • 1 medium onion, finely chopped
  • 2 Tablespoons flour
  • 2 Cups canola oil

For the topping

  • 3/4 Pounds smoked salmon or nova, sliced
  • 1/2 Cup creme fraiche
  • 2 Tablespoons finely chopped chives


For the watercress sauce

Heat the oil in a medium saucepan over medium-high heat.

Add the onion; cook until softened, 5-7 minutes.

Add the watercress; cook until wilted.

Transfer mixture to a blender.

Add the cream; puree to a creamy consistency.

Add the salt and the pepper to taste.

For the latkes

Cut the potatoes in long, thin matchsticks about 1/8-inch thick and 4 inches wide.

As you cut, add pieces to a large bowl of iced water.

Swish them around to remove the starch; let them dry on a towel, covered with a second towel, 1 hour.

Transfer the potatoes to a large bowl.

Add the eggs, onions and flour; stir until well combined.

Heat ½ cup oil to 350 degrees in a large, heavy-bottom skillet on medium-high heat.

Working in batches, slip 3 mounds (each about 4 inches wide) of the potato mixture into the oil.

Fry, 3 to 4 minutes.

If latkes begin to fall apart, push loose shoestrings back together with a spatula.

Carefully flip the latkes, using 2 spatulas.

Fry second side until golden brown, about 3 minutes. (If latkes are not staying together while frying, add another egg and 1 teaspoon flour to the bowl, mixing well.)

Transfer finished latkes to a baking sheet covered with paper towels to drain; season with salt to taste.

Keep warm as you continue frying the remaining latkes.

Keep stirring the mixture to make sure the batter coats the potatoes.

For the topping

Garnish each latke with smoked salmon, 1 to 2 teaspoons creme fraiche and a sprinkle of chives.

Serve watercress sauce on the side.