Potato Zucchini Latkes
Smoked Wild Sockeye Salmon
Today is the first day of Hanukkah, the Jewish Festival of Lights, referring 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 word Hanukkah means rededication. Our latkes (potato pancakes) are fried in olive oil and served with yogurt. Dairy products are also a traditional Hanukkah food, in honor of our Jewish heroine, Judith.
2 peeled russet potatoes
1/2 red onion
Grate the potato, zucchini, and onion in a food processor.
Add a handful of fresh dill.
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 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. When the bottom of each latke is nicely browned, flip and brown the other side.
Cooking latkes over medium heat turns the outside a nice crispy golden brown and gives the interior a chance to cook through. Drain on paper towels.
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!