Latke Double Down

Latke Double Down


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A delicious spoof on KFC's breadless sandwich, just in time for the holidays!

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Los Angeles, CA

Time needed

5 min preparation + 20 min cooking

Serving Size / Yield

3 servings


  • 1 lb. potatoes
  • 1/2 C. finely chopped onion
  • 2 cloves garlic, smashed
  • 1 lg. egg, lightly beaten
  • 1 Tbs. flour or matzo meal (optional)
  • 1/2 tsp. salt
  • 1 pinch freshly ground pepper
  • 1/2 in.grapeseed, olive or peanut oil
  • 1 oz. lox or smoked salmon
  • 1 oz. crème fraiche or sour cream
  • 1 chives or green onion, chopped
  • 1 leaf chopped lettuce, optional

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Preheat oven to 250°F. Peel potatoes and coarsely grate directly into a large bowl of cold water. Soak potatoes for 1 to 2 minutes after last batch is added to water, then drain well in a colander. Spread grated potatoes, garlic and onion on a kitchen towel, roll up, and wring out as much liquid as possible. Transfer potato mixture to a bowl and stir in egg and salt. If it’s too runny, add a little flour or matzo meal. Too dry, add a little bit more egg. Heat a large skillet. Add enough oil to cover the bottom plus a bit more. Get the oil hot but not smoking. Use a spoon to put potato mixture into skillet, spreading with the back of the spoon into 3 or 4-inch rounds. Reduce heat to moderate and cook until undersides are very well browned, about 5 minutes. Turn latkes over and cook until undersides are very well browned, about 5 minutes more. You want walnut brown, not beige. Transfer to paper towels to drain and season with salt. Add more oil to skillet as needed. Keep latkes warm on a wire rack set in a shallow baking pan in oven. To make the double down, spread crème fraiche on one side of a latke, pile on lox and onions, spread some crème fraiche on another latke, then make into a sandwich.

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