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Latkes with Lox Recipe

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Latkes with Lox Recipe

Prep: 20 min. Cook: 5 min./batch

Yield: 12 Servings

20 5 25

Ingredients

2 cups finely chopped onion
1/4 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
3/4 cup canola oil
TOPPINGS:
4 ounces lox
Sour cream and minced fresh chives, optional

Directions

In a large bowl, combine the first five ingredients. Stir in eggs until blended. Add potatoes; toss to coat.
Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Drop batter by 1/4 cupfuls into oil; press lightly to flatten. Fry in batches until golden brown on both sides, using remaining oil as needed. Drain on paper towels. Serve with lox; top with sour cream and chives if desired. Yield: 3 dozen.

Nutritional Facts 3 latkes with 1/3 ounce lox (calculated without sour cream and chives) equals 270 calories, 16 g fat (2 g saturated fat), 73 mg cholesterol, 610 mg sodium, 26 g carbohydrate, 2 g fiber, 6 g protein.

Originally published as Latkes with Lox in Taste of Home December/January 2012, p37

Smoked Salmon

Fresh salmon that has undergone a smoking process by either hot or cold smoking. Cold-smoking, producing a product called lox, is brined or cured in salt and/or sugar before smoking at 70-90 degree temperatures. The result is a salmon that is delicate in texture and flavor. It is usually served in paper-thin slices. Hot-smoking is a process in which the salmon is smoked for hours in temperatures of 120-180 degrees producing a firm, flaky texture and a stronger smoky flavor.

Sparkling Wine

Enjoy this recipe with a sparkling wine.

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