Share some latke love with these cute hearts. These are delicious plain, and even better spiced up with turmeric and ginger. Get them party ready with shiny pearls of salmon roe or stick with simply sliced smoked salmon.
- Coarsely grate the potatoes and onion using a grater or a food processor using the coarse grater disc. Mix in a sieve over a bowl, squeezing well to get rid of as much excess liquid as possible.
- Leave to drain for a couple of minutes, then discard the liquid in the bowl, leaving the starchy paste at the bottom. This starch will help bind the fritters.
- Add the vegetables to the starch with the egg, matzah meal, chives, melted butter, salt, pepper, baking powder plus ground ginger and turmeric if using. Stir well.
- Warm about ½ cm layer of oil into a frying pan. To create heart-shape latkes, either: take a metal heart-shaped cookie cutter, slightly oiled inside so the batter doesn’t stick. Place it in the pan and spoon in 1 – 2 spoonfuls of batter, depending on the size of your cutter. Fry over a moderate heat for 2-3 minutes, then gently pull the mould off with tongs. Flip the fritter over to cook the other side.
- Or – for larger hearts, or if you don’t have a cutter, then place enough batter the pan to create the heart of your preferred size, and using one or two spoons, gently but swiftly shape the batter on a shape of a heart whilst in the pan. Press it slightly with a spatula. Leave to cook for 2-3 minutes each side. The large hearts can be a little tricky to flip so you may need to use two spatulas.
- Gently move the latkes with a slotted spoon to a plate covered with kitchen paper to absorb the excess oil.
- Fry the rest of the latkes in batches, then transfer into a warmed serving plate.
- Serve warm as they are, or at room temperature with a spoonful of crème fraiche and salmon caviar on top.