Combine the traditions of Christmas and Chanukah with a 'Chrismukkah' menu to mark both holidays. These crispy latkes make great canapés topped with crème fraîche, chives and smoked salmon
Nutrition: Per serving
Grate the potatoes and onions into a large bowl using the largest holes of a box grater. Season with 1 tbsp fine salt and toss to coat. Tip into a clean tea towel and wring the excess liquid out over a sink, then return to the bowl.
Stir in the matzah meal or breadcrumbs. Add the beaten eggs and season with black pepper, then fold everything together until combined. Heat a large non-stick pan over a medium-high heat and pour in enough oil to generously coat the base. Once the oil feels warm when you carefully hold your hand above it, drop a little of the potato mixture in – it should sizzle immediately. If it doesn’t, let the oil heat up a bit more and test again.
Spoon mounds of the mixture into the hot pan, leaving plenty of space between each. Fry for 2-3 mins until deeply golden and almost browned, then turn over and fry for 2-3 mins more. Transfer the fried latkes to a wire rack lined with kitchen roll to drain. Continue frying until all the mixture has been used, topping up the pan with more oil if needed. Will keep chilled in an airtight container, separated by sheets of baking parchment, for up to three days.
Season the latkes with sea salt flakes. Serve three per person, topped with crème fraîche, chives and the smoked salmon, if you like, along with lemon wedges for squeezing over. You could also serve the latkes on a sharing platter and hand them out to guests with glasses of fizz, canapé-style.
