Crispy on the outside, but soft on the inside. Perfection on a plate, this Latke Smorgasbord is topped with caviar and silky scrambled eggs.
Courtesy of Arthurs Nosh Bar in Montreal, Quebec.
Combine ingredients in a bowl. Let sit and reserve for later.
Using a box grater, grate the potatoes and onion into a strainer.
Squeeze or press out as much of the liquid as possible.
Transfer the potato-onion mixture to a clean large bowl. Add egg yolks, scallions, matzo meal, butter, salt, pepper, and baking powder into bowl and mix well.
In a separate medium size bowl, beat the egg whites for approximately 3 minutes with an electric mixer until they hold stiff, shiny peaks.
Fold the egg whites into the potato mixture.
Heat a thin layer of oil in a large frying pan over medium heat. Working in batches, scoop 1/4 cup of the potato mixture into the pan for each pancake. Flatten gently with a spatula. Fry until the pancakes are crisp and golden brown, about 4 minutes per side.
Lightly cook scramble eggs in a deep rimmed wok, about 3 minutes.
Plate latkes with eggs, Israeli salad, smoked-salmon and toasted challah. Serve latkes with sour cream and apple sauce.