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
PREP: 20 MIN. • COOK: 5 MIN./BATCH • MAKES: 3 DOZEN
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.