Latkes with Lox Recipe

5 1 1
Latkes with Lox Recipe
Latkes with Lox Recipe photo by Taste of Home
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Latkes with Lox Recipe

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5 1 1
Publisher Photo
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
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Cook: 5 min./batch
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Cook: 5 min./batch

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

Nutritional Facts

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

  • 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
  1. In a large bowl, combine the first five ingredients. Stir in eggs until blended. Add potatoes; toss to coat.
  2. 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.
Originally published as Latkes with Lox in Taste of Home December/January 2012, p37

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Sawmill Sweetheart User ID: 4913250 212854
Reviewed Mar. 15, 2012

"Excellent...my husband just loves them...plan on making them quite often!"

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