Peel potatoes and grate coarsely.
Transfer to a colander and press to remove excess liquid.
In a bowl, blend potatoes with shallots, egg, flour, salt and pepper.
In a large skillet, heat oil over medium heat.
Put a large spoonful of potato mixture in the skillet, spreading it into a pancake with the back of the spoon.
Cook 3 - 4 minutes per side.
Repeat with remaining mixture.
Transfer latkes to paper towels to blot excess fat.
Top latkes with crème fraîche or sour cream, smoked salmon, onion and capers.
A thirstquenching favourite.
A slightly bitter light-bodied beer with a noticeably sweet, malty taste and a dry finish.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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