Latkes with Lox
Lox, a salty smoked salmon, is a year-round delicacy. This recipe, inspired by one from the Jewish Journal, uses lox as a topping. —Taste of Home Test Kitchen, Greendale, Wisconsin
12 ServingsPrep: 20 min. Cook: 5 min./batch
- 2 cups finely chopped onion
- 1/4 cup all-purpose flour
- 6 garlic cloves, minced
- 2 teaspoons salt
- 1 teaspoon coarsely ground pepper
- 4 Eggland's Best Eggs, lightly beaten
- 4 pounds russet potatoes, peeled and shredded
- 3/4 cup canola oil
- 4 ounces lox
- Sour cream and minced fresh chives, optional
- 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.