Zoe Schiffer’s Latke’s

Prep Time20 minutes
Cook Time20 minutes
Course: Appetizer


  • 4 large floury potatoes
  • 2 medium onions
  • 1 egg
  • 2 tbsp matzo meal or breadcrumbs
  • Oil for frying
  • Salt
  • Pepper

To serve:

  • Hot smoked salmon
  • Horseradish
  • Dill
  • Sour cream


  • Grate potatoes and onions.
  • Place in a cheese cloth over a sieve and squeeze ALL the liquid out into a bowl.
  • Let the liquid sit, the potato starch will fall to the bottom of the bowl.
  • Pour off the liquid and mix the grated potatoes and onions with the potato starch.
  • Add the egg and mix in well.
  • Season with salt and freshly ground black pepper.
  • Heat oil in a frying pan and let it get really hot.
  • Take a spoonful of the mixture, place on the pan and flatten lightly with a spatula.
  • Once crispy on the bottom, flip the latke and crisp the other side.
  • When cooked, place latkes on a plate with kitchen roll and sprinkle with flaky sea salt.

Horseradish Cream

  • Mix toether sour cream, chopped dill and horseradish to taste.
  • To serve place on a serving plate, top with a small piece of smoked salmon and dot with the horseradish cream.