Giant Skillet Potato Latke with Smoked Salmon, Sour Cream, and Dill Recipe
This Giant Skillet Potato Latke is a deliciously crispy, golden-brown potato pancake made from grated Maris Piper potatoes and onion, combined with egg and flour for binding, then pan-fried to perfection in sunflower oil. Served topped with smoked salmon, sour cream, fresh dill, and a squeeze of lemon, this dish offers a comforting yet elegant flavor perfect for breakfast, brunch, or as a savory snack.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Frying
- Cuisine: Jewish
- Diet: Halal
Ingredients
For the Giant Latke:
- 4 Maris Piper potatoes, peeled
- 1 onion
- Salt and freshly ground black pepper, to taste
- 1 large egg, beaten
- 2-3 tbsp plain flour
- Sunflower oil, for frying
For the Topping:
- 100 g smoked salmon
- 3 tbsp sour cream
- Handful of fresh dill
- ½ lemon
Instructions
- Prepare the potatoes and onion: Peel the potatoes and grate them finely. Peel and grate the onion similarly. Place the grated potatoes and onion into a clean tea towel or cheesecloth and squeeze out as much excess moisture as possible to ensure your latke will be crispy.
- Mix the batter: Transfer the squeezed grated potatoes and onion into a bowl. Season with salt and freshly ground black pepper. Add the beaten egg and 2-3 tablespoons of plain flour until the mixture is well combined and can hold together – adjust the flour as necessary.
- Form the giant latke: Heat a generous amount of sunflower oil in a large skillet over medium heat. Spoon the potato mixture into the skillet and press down with a spatula to form one large pancake, roughly the size of the skillet.
- Fry the latke: Cook the latke on medium heat for about 6-8 minutes on the first side until the bottom is beautifully golden and crisp. Carefully flip the latke over using a large spatula and cook for another 6-8 minutes on the other side until golden and cooked through.
- Prepare the topping: While the latke is cooking, chop the fresh dill and slice the lemon in half. Set aside the sour cream and smoked salmon.
- Serve: Once cooked, transfer the giant latke to a serving plate. Spoon sour cream on top, add slices of smoked salmon, sprinkle with chopped dill, and finish with a squeeze of fresh lemon juice. Serve immediately while hot and crispy.
Notes
- Use Maris Piper potatoes or other starchy varieties like Russets for best crispiness.
- Make sure to squeeze out excess moisture from the potatoes and onion to prevent sogginess.
- You can adjust thickness and size of the latke to fit your skillet size.
- Use sunflower oil or another neutral oil with a high smoke point for frying.
- Serve immediately for optimal crispiness; latke tends to soften as it cools.
