Chili Crisp Salmon Latkes with Scallions
For the latkes:
2 lb russet potatoes, or another high starch potato (approx. 3-4 large potatoes)
1 lb yellow onion (approx. 1 large onion)
2 large eggs
¼ cup panko
2 tsp fine sea salt
1.5 tsp baking powder
A few grinds black pepper
Olive oil for frying
Fly by Jing x Fishwife chili crispy salmon
Thinly sliced scallions
Grate the potatoes and onions on the largest holes of a box grater. Alternatively grate them using a grating attachment on a food processor. Add the grated potatoes and onions to a tea towel or a small cotton bag, and wring out as much liquid as possible. When you think you’ve managed to squeeze out all of the liquid, squeeze one more time.
Add the strained potato and onion mixture to a medium bowl. Combine whisked eggs, panko, sea salt, baking powder and black pepper in a small bowl. Add ¾ of this mixture to the potatoes, and mix well to coat. You want the surface of the potatoes to be slightly tacky and well coated in the mixture, but you don’t want them wet or soupy. If the mixture feels too dry, add the other remaining ¼ of the egg mixture. The potatoes should stick together when squeezed between your fingers.
Line a sheet pan with paper towels. If making these for a crowd, set a wire rack over another sheet pan. Transferring the latkes from the paper towel to a wire rack will ensure that they stay crunchy as you cook the rest. It also allows you to easily pop the wire rack lined sheet tray to a hot oven to warm them through before serving.
Heat a heavy bottomed frying pan over medium heat. When hot but not smoking, add enough oil to coat the bottom with a height of approximately ¼ inch and heat till shimmering. Be careful not to burn the oil, you don’t want to raise the heat past medium. Add a small bit of the potato mixture to test if the oil is hot enough; it should sizzle on contact. Drop spoonfuls of the latke mixtures into the hot oil, and press them down with the flat edge of a spatula. Take care not to crowd the pan. Fry for about 2 minutes per side, or until golden brown and cooked through. Transfer to the paper towel lined sheet pan and sprinkle with flakey salt.
Serve with creme fraiche, chili crisp salmon and scallions.