Potato Zucchini Latkes
Smoked Wild Sockeye Salmon
Hanukkah, the Jewish Festival of Lights, refers to the lights kindled on each of the holiday’s eight nights. We eat foods fried in olive oil to commemorate the ancient miracle that occurred in the second century BCE. A jug of olive oil, which held enough oil to last for one day, burned for eight when the Holy Temple in Jerusalem was rededicated.
The Best Savory Latkes Recipe
2 peeled russet potatoes
1/4 red onion
Remove the potato mixture from the food processor, one handful at a time. Squeeze out as much moisture as possible by hand. Place each handful in a large bowl. Add enough flour to lightly coat the mixture. Add Kosher salt and fresh ground pepper to taste. Mix well. Lastly add egg whites (or egg beaters) to bind the mixture.
Heat olive oil in a large sauté pan. When oil is hot, add mounds of the potato mixture. Turn the heat to medium-high. When the bottom of each latke is nicely browned, flip and brown the other side.
Cooking latkes over medium-high heat turns the outside a nice crispy golden brown and gives the interior a chance to cook through. Drain on paper towels. Sprinkle with a bit of salt. Since the latkes are fried, non-fat yogurt is a balanced accompaniment while egg whites help keep the cholesterol content down as well. And with the salmon’s heart healthy omega-3 fatty acids, could these latkes be considered a guilt-free holiday indulgence?
Smoked salmon rosettes are made by slicing the smoked salmon into strips with one end thicker than the other. Roll the thick end towards the thin end to make a rosette. Top each latke with a small dollop of non-fat yogurt, a salmon rosette, a small scoop of whitefish caviar, and fresh chive garnish. Serve with extra yogurt and fresh dill.
Enjoy the Festival!
(this recipe was originally posted on December 12, 2009)
10 thoughts on “The Best Savory Latkes Recipe”
Happy Hanukkah . These do look like the best ever. You always add your elegant touch.
Your presentation is fantastic with the salmon. I’ve never made latkes before, but I’d love to give it a whirl. How many egg whites did you add? I didn’t see them in the ingredients list, just the instructions.
Hi Christine – no set amount of egg, use just enough to bind the mixture together. Thanks for your interest! I hope you make latkes, I am sure they will be a big hit!
Those looks soooooo good…Happy Chanukkah!
Another refined appetizer and the smoky element has my attention…eat 4, 5, 6?
Wowzers… latkes! I’ve never made latkes before but this sounds really easy and super delicious! I think I’ll be making some this week. Oh, I must ask–is the zucchini necessary or can it be omitted? I’m not sure if that, then, is any longer a latke.
Latkes and smoked salmon – what a fabulous combo! One of the hors d’ouevres I served at my mother’s surprise birthday part (which happened to also fall during Hanukkah) was a bite-sized latke topped with a mixture of sour cream, cream cheese and scallion, and a piece of smoked salmon. They were a big hit. But I must say, that extra little touch of caviar must send it over the top!