Jan Norris: Food and Florida

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Smoked Salmon Latkes Are Winners

December 29th, 2008 · 2 Comments

The annual Morse Geriatric Center’s Latke Cook-off produced a number of very tasty latkes from the employee teams who competed earlier this month.

Seven teams of administrators and workers at the center playfully compete in the potato-pancake frying contest for the “Golden Spatula” award — bragging rights, really, till next year.

The winning latke in the “best taste” category would have taken all honors — except they didn’t bother much with presentation and that counted for one-third of the score. It was perfect in all other ways, however. The fresh dill and a nice dill-mayo dipping sauce make it perfect.

Overall winner was the Black Bean latke with a cilantro dipping cream. It was actually stuffed with foods — corn, zucchini, onions — as well as black beans, and the requisite potatoes. While it didn’t score as high as

Here are the recipes, made by the team of Carmen Shell, vice president of clinical services, and Fred Sternlicht, diet tech at Morse.

Happy Hannukah to all!

Norweigan Smoked Salmon Latkes

(Lox latkes)

  • 6 pounds white potatoes, cooked and mashed
  • 1 dozen eggs
  • 12 ounces matzo meal
  • 3 cups chopped fresh dill (must be fresh dill — do not used dried)
  • 1 to 2 teaspoons salt – or to taste
  • 1 to 2 teaspoons pepper
  • 1 pound smoked salmon, chopped
  • vegetable oil for frying
  • For dipping sauce:
  • 1/2 cup mayonnaise
  • 1 tablespoon sour cream
  • 4 tablespoons chopped fresh dill
  • Dash salt

Boil potatoes till tender; peel and mash. Cool. Beat 1 dozen eggs in a large bowl; stir in potatoes, dill, seasonings and salmon. Cover, and refrigerate 30 minutes or up to 4 hours before cooking.

Heat a large skillet with 1/2-inch vegetable oil coating the bottom over medium to medium-high heat. Drop a scoop of potato mixture into oil and flatten to a 3-inch pancake shape with spatula. Fry for about 90 seconds on one side or until lightly browned; flip and continue to fry till cooked through.

Note: This recipe can be halved; this recipe was for a large crowd. Pancakes, once cooked, can be cooled and frozen; pack in plastic bags with waxed paper separating pancakes. Reheat in oven on shallow pan at 350 till heated through.

Tags: Recipes: What's Cooking!

2 responses so far ↓

  • 1 Lurch // Dec 31, 2008 at 2:20 pm

    I LOVE potato pancakes. I spent hours and hours in the early ’70s making them for a restaurant and caterer in North Miami Beach called Corky’s. (Kinda like TooJays here in Palm Beach County.)

    We didn’t do anything exotic like your contest recipes, just grated potatoes and onions, matzo meal and egg and probably some salt and pepper. But they were damn tasty and I still make them occasionally today.

  • 2 festivemom // Jan 2, 2009 at 3:51 pm

    I’ve been making traditional potato latkes for nearly 40 years. These are just like my ‘Old Jewish’ Mother used to make with potatoes, onions, matzoh meal, eggs and salt….with a bit of grated knuckles for added flavor (not).

    I have built quite a reputation over the years for making the best latkes in town and pride myself in having been called THE ‘Latke Lady’ at my children’s elementary school.

    For all of you longing for a more traditional, Hanukkah latke…one without any crazy or gourmet fillings…know that the secret to a world class latke is in the oil (peanut) and the pan (cast iron).

    Enjoy 😉

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