Saskia Neuman’s Potato Latkes

Image courtesy of Saskia Neuman.

When Stockholm-based writer and gallerist Saskia Neuman isn’t busy curating projects, she likes to enjoy meals with her friends and family. For Jewish holidays, she turns to her mother’s recipes. One dish in particular, potato fritters, might just be her favorite—topped with sour cream, salmon, or white fish roe and chives. “Latkes aren't just for Hanukkah” Neuman tells Family Style, “or at least that’s what I say every year when I make them in December and am reminded of how good they are.”

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Ingredients

• 3 to 4 raw big potatoes
• 10 small Swedish potatoes, shredded, using a food processor
• 2 to 3 small yellow onions, shredded
• 2 to 3 small eggs
• 4 to 5 tablespoons of Matzo meal (or all purpose flour)
• Salt and pepper to taste

Instructions

1. Mix and strain vegetables well, several times through cotton kitchen cloth to release all the excess liquid and starch.
2. Heat a pan with vegetable oil (or avocado on high temperature) and fry until golden brown on the first side. Second side should cook quickly.
3. Scoop up mixture with a normal-sized spoon and carefully ladle into the hot oil.
4. Put on a tray, sprinkle with sea salt, serve with sour cream, salmon roe and chopped chives. (You can save them/reheat later the same day/day after.)