Latkes with Lox

Indulge in the delightful combination of crispy latkes and savory lox with this recipe inspired by the Jewish Journal. Lox, a salty smoked salmon, adds a luxurious touch to these traditional potato pancakes. The latkes are quick and easy to prepare, making them a perfect appetizer or brunch dish for any occasion.

INGREDIENTS:

• 2 cups finely chopped onion
• ¼ cup all-purpose flour
• 6 garlic cloves, minced
• 2 teaspoons salt
• 1 teaspoon coarsely ground pepper
• 4 eggs, lightly beaten
• 4 pounds russet potatoes, peeled and shredded
• ¾ cup canola oil
• 4 ounces lox
• Sour cream and minced fresh chives, optional

PREPARATIONS:

1. In a large bowl, combine chopped onion, all-purpose flour, minced garlic cloves, salt, and coarsely ground pepper. Stir in lightly beaten eggs until blended. Add shredded potatoes and toss to coat.
2. Heat 2 tablespoons of canola oil in a large nonstick skillet over medium heat. Drop the latke batter by ¼ cupfuls into the hot oil and press lightly to flatten. Fry the latkes in batches until golden brown on both sides, using the remaining canola oil as needed. Drain the cooked latkes on paper towels.
3. Serve the latkes with slices of lox on top. For extra flavor and garnish, you can also add a dollop of sour cream and sprinkle minced fresh chives on top if desired.

YIELD: 3 dozen latkes

PREP: 20 minutes COOK: 5 minutes per batch

SPECIAL INSTRUCTIONS:

• Ensure that the shredded potatoes are well coated with the batter mixture to bind the latkes together.
• Be sure to press the latkes lightly to flatten them in the skillet for even cooking and crispy texture.
• Adjust the salt and pepper to taste according to your preference.

TIPS:

• Serve the Latkes with Lox as an appetizer or brunch dish. They are best enjoyed fresh and warm.
• Customize the toppings by adding other favorite ingredients such as capers, thinly sliced red onions, or fresh dill to complement the lox and enhance the flavors.

Latkes with Lox combine the crispiness of traditional potato pancakes with the indulgent flavors of lox, a salty smoked salmon. This recipe, inspired by the Jewish Journal, offers a delightful appetizer or brunch dish that will impress your guests.

To prepare the latkes, combine chopped onion, all-purpose flour, minced garlic cloves, salt, and coarsely ground pepper in a bowl. Stir in lightly beaten eggs until blended, then add shredded potatoes and toss to coat. Fry the latkes in batches in a nonstick skillet until golden brown and crispy.

Serve the latkes with slices of lox on top for a savory and luxurious touch. For extra flavor and garnish, add a dollop of sour cream and sprinkle minced fresh chives on top if desired.

Latkes with Lox are best enjoyed fresh and warm. Serve them as an appetizer or brunch dish, and watch them disappear quickly. The crispy texture of the latkes pairs perfectly with the savory lox, creating a delightful flavor combination.

Feel free to customize the toppings to suit your taste preferences. Consider adding other favorite ingredients such as capers, thinly sliced red onions, or fresh dill to complement the lox and enhance the overall flavors.

Embrace the tradition of potato pancakes with a twist by savoring the deliciousness of Latkes with Lox. Whether enjoyed during a special celebration or as a weekend brunch treat, these latkes are sure to be a hit with family and friends.