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Latkes with Lox

 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 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.

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Latkes with Lox (continued)

Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.