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Ingredients

For Potato Latkes:

  • 4 cups Yukon Gold potatoes approx. 4 med-sized potatoes – peeled and coarsely shredded (substitute Russet or Red potatoes)
  • 1 medium-sized yellow onion – shredded
  • 1 egg – lightly beaten
  • 1/2 tsp kosher salt
  • ¼ tsp freshly-cracked black pepper
  • 3/4 cup or more avocado oil – for frying

for Coconut Sour Cream:

  • 1 can full-fat coconut milk
  • juice of half a lemon

For Serving:

  • Sliced smoked salmon
  • Finely chopped fresh chives

Instructions

For the Coconut Sour Cream:

  1. The day before cooking, place an unshaken and sealed can of full-fat coconut milk in the fridge. The following day, open the can and spoon off the solidified cream. Add cream to a bowl along with the juice of half a lemon. Whisk until smooth and creamy. Taste for seasoning and adjust lemon juice as required. Cover bowl with wrap and return coconut to fridge until ready to serve.

For Potato Latkes:

  1. Use the coarse side of a box grater or food processor to grate potoatoes and onions separately.
  2. Firmly squeeze liquid from grated potatoes into a large mixing bowl. Allow drained liquid to sit in the bowl for a few minutes then drain, reserving the starch that has settled on the bottom of the bowl. In a separate bowl, squeeze liquid from grated onion.
  3. Add drained potato, onion, egg, salt and pepper to bowl with starch. Toss everything until thoroughly mixed. Set aside.
  4. Preheat 2-3 tbsp avocado oil in a 12” non-stick skillet over medium-high heat. Form small mounds of the potato mixture in your hands, squeezing out any additional liquid that has released. Add potato mixture to hot oil. Fry latkes 4-5 minutes per side or until golden brown and cooked to your desired doneness. **If required, add more avocado oil to the pan.
  5. Transfer cooked latkes to a tray lined with a cooling rack and season immediately with flakey sea salt. If making in advance, reheat cooked latkes in a 350F oven until warmed through (approx. 8-10 minutes).
  6. To serve, spoon a dollop of coconut sour cream, fan slices of smoked salmon overtop and garnish with chopped chives.