These crispy potato latke bites are a fun twist on a classic! They’re golden brown on the outside and fluffy on the inside, topped with delicious smoked salmon.
What could be better than crispy potatoes and savory salmon? I love serving these at parties or for brunch. They’ll disappear faster than you can say “yum!” 😋
Key Ingredients & Substitutions
Russet Potatoes: These are my go-to for latkes because they are starchy and great for frying. If you’re in a pinch, Yukon golds work well too for a creamier texture.
Onion: A small onion adds flavor to the latkes. You can use any type of onion you have, such as yellow or sweet onions. If you’re avoiding onion, try garlic powder for a different twist.
Eggs: Eggs help bind the mixture together. If you’re looking for a vegan option, use ground flaxseed (1 tablespoon mixed with 3 tablespoons of water, let sit for a few minutes) as a binder instead.
Flour: All-purpose flour helps provide structure. If gluten-free is what you need, use almond flour or gluten-free flour blends, which work surprisingly well.
Smoked Salmon: I love the flavor of smoked salmon on these bites. If you’re not a fan, try using other toppings like capers or pickled veggies for a zesty touch.
How Do You Ensure Crispy Latkes?
To achieve that perfect crispy texture, moisture control is key. Start by squeezing out as much liquid as possible from the shredded potatoes using a kitchen towel. Less moisture means better crisping!
- Heat your oil until it shimmers, indicating it’s hot enough for frying.
- Don’t crowd the pan! Fry in batches to ensure even cooking and crispiness.
- Let the latkes drain on paper towels after frying to keep them crispy and free from excess oil.
Follow these tips and enjoy your latke bites to the fullest!
Potato Latke Bites With Smoked Salmon
Ingredients You’ll Need:
- 4 large russet potatoes, peeled and shredded
- 1 small onion, grated or finely grated
- 2 large eggs
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- Vegetable oil, for frying (about 1 cup)
- 4 ounces smoked salmon, cut into bite-sized pieces
- 1/2 cup sour cream or crème fraîche
- Fresh dill sprigs, for garnish
How Much Time Will You Need?
This recipe will take approximately 30 minutes total. You’ll spend about 15 minutes on prep work, including shredding the potatoes and mixing the ingredients, followed by about 15 minutes frying the latkes until they’re crispy and golden brown. It’s quick and perfect for when you want something special!
Step-by-Step Instructions:
1. Prepare the Potatoes:
Start by transferring the shredded potatoes into a clean kitchen towel or a few layers of paper towels. Squeeze out as much moisture as you can to ensure your latkes get really crispy when cooked. This is a key step, so don’t skip it!
2. Make the Batters:
In a large bowl, combine the shredded potatoes and grated onion. Add in the eggs, flour, salt, and pepper. Mix everything together well to create a thick, chunky batter. It should hold together nicely when you scoop it onto the pan.
3. Heat the Oil:
In a large skillet, pour about 1/4 inch of vegetable oil. Heat it over medium-high heat until it shimmers but doesn’t smoke. This is the sweet spot for frying so your latkes get crisp without burning.
4. Shape and Fry the Latkes:
Using about 1.5 tablespoons of the potato mixture, scoop it onto the skillet and gently flatten each scoop into a small patty. Fry the latke bites in batches, careful not to overload the pan. Cook for about 3 minutes on each side, or until they are golden brown and crispy.
5. Drain the Latkes:
Once cooked, use a slotted spatula to lift the latkes out of the oil and transfer them to a plate lined with paper towels. This helps absorb any excess oil and keeps them nice and crispy!
6. Assemble the Bites:
When the latkes are slightly cooled, place a small dollop of sour cream or crème fraîche on each one. Then, top each with a piece of smoked salmon, and add a little sprig of fresh dill for garnish. It’s a perfect combination of flavor!
7. Serve and Enjoy:
Arrange the latke bites on a serving platter and serve them immediately. They’re at their best when fresh and warm! Enjoy these crispy delights as a fantastic appetizer or during a brunch with friends!
Happy cooking! We hope these latke bites bring a smile to your table!
Can I Use Sweet Potatoes Instead of Russet Potatoes?
Yes, you can use sweet potatoes for a slightly sweeter flavor! Just keep in mind that they may have a softer texture compared to russets, so be sure to squeeze out excess moisture as well.
How Should I Store Leftovers?
Leftover latke bites can be stored in an airtight container in the fridge for up to 3 days. To reheat, place them in a skillet over medium heat for a few minutes on each side until crisp again. You can also reheat them in the oven at 350°F (175°C) for about 10-15 minutes.
Can I Make Latkes Ahead of Time?
Absolutely! You can prepare the latke batter ahead of time and refrigerate it for up to 24 hours. Just give it a good stir before frying. However, it’s best to fry them fresh for maximum crispiness.
What Can I Use Instead of Sour Cream?
If you’re looking for a substitute for sour cream, crème fraîche is a great choice! Alternatively, Greek yogurt works well for a healthier option. You can also mix in herbs or lemon juice for added flavor.