Lox Latkes
Posted on: December 28, 2024. Updated on: December 28, 2024.
by Carolina Gelen
Table of Contents
Lox Latkes
These lox latkes are taking the toppings off the bagel and lox sandwich and adding them to your classic potato latke batter: capers for a salty brininess, red onions for a balanced sweetness and torn up lox, of course. Fry these until golden brown and serve with cream cheese or sour cream on top, or, even better, wasabi sour cream for a refreshingly spicy kick.
Frying Tips
- Always keep an eye on the oil and never let it get too hot, to the point where it starts smoking.
- If the oil got too hot, too quickly, an easy way to immediately cool down its temperature is adding more oil to the skillet. This will immediately reduce the temperature of the oil.
- Use a thermometer: Since this recipe uses olive oil, we are aiming to keep the temperature pretty low, around 300°F (150°C) to 340°F (170°C) for the best result.
- Adjust the heat as you are frying: The oil is more likely to burn and reach its smoking point with each batch of latkes you are frying. Reduce the heat as needed, oscillating between medium to medium low heat.
- Let the color of the latkes guide you: Aim for a golden brown color. If the latkes brown too quickly and develop dark brown edges as soon as you start frying them, the oil is too hot. If the latkes are still pale after frying for a while, the oil is not hot enough.
Looking for other Hanukkah recipes? Try:
- Latkes:
- Orange Cardamom Margaritas with Olive Oil Washed Tequila
- Orange Cardamom Olive Oil Cake
- Olive Oil Chocolate Chip Cookies
- Lemon Olive Oil Cake
- Fried Feta Balls with Hot Honey
Lox Latkes
Servings: 14 latkes
Prep: 15 minutes
Cook: 20 mintues
Total: 30 minutes
Ingredients
Lox Latkes
- 4 medium(1.2 kg or 2.6 pounds) Russet potatoes
- Salt
- 1 medium (200g or 7 oz) red onion, halved and sliced
- 1/4 cup capers, rinsed and coarsely chopped
- Zest of one small lemon
- 10 oz (300g) lox, torn into chunks
- 1/2 cup (64g) cornstarch
- 1/3 cup (40g) breadcrumbs
- 2 eggs
Wasabi Sour Cream
- 1 cup (240 g) sour cream
- 1 tablespoon (15 g) wasabi
Instructions
- Prep the potatoes: Thoroughly wash and scrub the potatoes. Using the coarse side of a box grater or the shredder attachment of your food processor, coarsely grate (shred) the potatoes.
- Add the grated potatoes to a bowl. Season with a hefty pinch of salt. Massage the salt in the grated potatoes for 1 to 2 minutes. The salt will draw out excess moisture. Place the grated potatoes in the center of a large cheesecloth or clean kitchen towel. Fold the corners of the cheesecloth and wrap around the potatoes. Squeeze as much excess liquid as you can, in the bowl. Discard the liquid and pat dry the bowl.
- Make the lox latke mixture: Add the potatoes back to the bowl. Add the sliced onion, capers, lemon zest, lox, cornstarch, breadcrumbs and toss until evenly coated. Add the eggs and mix until combined. The mixture should stay together when pressed between palms.
- Fry the lox latkes: Place a cooling rack over a baking sheet. Line with paper towels. Heat a deep 12-inch skillet over medium heat. Fill the skillet with about 1/2-inch (1-cm) of oil. Heat for a few minutes, until the oil reaches 340°F (170°C).
- Grab a small handful (about 1/3 cup) of the lox latke mixture. Press it between your palms to roughly form a patty, squeezing any excess liquid out over the latke bowl. Carefully place the latke in the hot oil. Repeat with remaining mixture. Fry for 6 to 8 minutes on one side, until golden brown. Adjust the heat as needed to prevent them from burning. Carefully flip the latkes using a spatula or two forks and cook for 3 to 5 minutes on the other side, until golden brown.
- Place the fried lox latkes on the paper towel to drain any excess oil, then remove the paper towel and place directly on the cooling rack. Season with salt.
- Make the wasabi sour cream: Add the sour cream and wasabi to a small bowl. Mix until combined. Serve with fresh latkes.
Amazing recipe. I used Nova (smoked salmon). I’m wondering if you used belly lox or Nova. I think the saltiness of real belly lox would be good, but I was afraid it might be too salty. I’ll be making these again as trying to decide between belly lox and Nova.