Latkes with Lox is a delightful and savory dish that combines the crispy goodness of potato pancakes with the rich flavors of lox, a salty smoked salmon. Inspired by a recipe from the Jewish Journal, this dish is a fantastic option for any time of the year. The latkes, made with shredded potatoes and a blend of onions, garlic, and seasonings, are pan-fried to perfection and served with delicious toppings like lox, sour cream, and fresh chives. Whether enjoyed as an appetizer, brunch, or even a light dinner, Latkes with Lox is sure to impress with its flavors and cultural significance.

History: Potato pancakes, known as latkes in Yiddish, have a rich culinary heritage in Eastern European countries like Poland, Lithuania, Germany, and the Czech Republic. Traditionally, latkes are associated with the Jewish holiday of Hanukkah, where they are fried in oil to commemorate the miracle of the temple oil lasting for eight days. The popularity of latkes has spread far beyond Hanukkah and they are now enjoyed throughout the year as a beloved comfort food.

PREP: 20 MIN

COOK: 5 MIN./BATCH

MAKES: 3 DOZEN

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
• TOPPINGS:
• 4 ounces lox
• Sour cream and minced fresh chives (optional)

INSTRUCTIONS 

1. Prepare the latke batter: In a large bowl, combine the chopped onion, all-purpose flour, minced garlic cloves, salt, and coarsely ground pepper. Stir in the lightly beaten eggs until well blended. Add the peeled and shredded russet potatoes to the mixture and toss to coat.
2. Cook the latkes: Heat 2 tablespoons of canola oil in a large nonstick skillet over medium heat. Drop ¼ cupfuls of the latke batter into the hot oil, pressing lightly to flatten them. Fry the latkes in batches until they turn golden brown on both sides, adding more canola oil as needed. Drain the cooked latkes on paper towels to remove excess oil.
3. Serve with toppings: Arrange the latkes on a serving platter. Top each latke with a slice of lox, allowing the flavors to complement each other. For added taste and presentation, you can also add a dollop of sour cream and sprinkle minced fresh chives on top of the lox.
4. Enjoy: Latkes with Lox are best served warm and can be enjoyed as an appetizer, brunch dish, or light meal. The crispy texture of the latkes, combined with the salty richness of the lox and the creamy tang of the sour cream, creates a delightful flavor experience.

NOTE:

• Feel free to customize the toppings based on your preference. You can add additional garnishes such as capers, sliced red onions, or fresh dill to enhance the flavor profile of the dish. Latkes with Lox can be enjoyed on their own or paired with a side salad for a complete meal.