Potato Latkes
with deconstructed bagel and lox salad

Name: Potato Latkes
Cook time: 60 min
Total time: 60 min
Yield: 4
Ingredients: 1 clove Garlic, chopped; 1 Tbsp Capers, drained and rinsed; 2 Tbsp Lemon juice; 1 Tbsp Vinegar, red or white wine; 2 Tbsp Sour cream (sub yogurt); 1 tsp Mustard, Dijon; 1 tsp Honey; 1 1/2 lbs Potatoes, russet, shredded; 2 Tbsp Flour; 1 tsp Salt; 1 Eggs, beaten; 4 Tbsp Oil, cooking; for serving Sour cream (opt); for serving Applesauce (opt); 4 Mini bagels, fresh or frozen (sub whole bagels, 1/2 per serving); 1/4 Onions, medium red, thinly sliced; 6 oz Cucumbers, chopped; 6 oz Lettuce, romaine, chopped; 4 oz Smoked salmon / lox, sliced into bite-sized pieces; 1/3 cup Lemon Garlic Dressing (ingredients listed separately)

Active: 1 hr Total: 1 hr

Original GF Paleo Vegetarian

Latkes are pan-fried pancakes made primarily from shredded potatoes. We love the way they complement the popular bagel and lox salad from the archives.
Smarts: Sour cream and applesauce are common toppings for latkes and make for a savory / sweet finish, but feel free to top the latkes with anything you'd like (hash brown toppings like salsa or ketchup would also be good).

Proteins

Fish, non-canned

Cuisines

American

Ingredients

Metric

Servings:

Lemon Garlic Dressing:

Garlic - 1 clove , chopped
Capers - 1 Tbsp , drained and rinsed
Lemon juice - 2 Tbsp
Vinegar, red or white wine - 1 Tbsp
Sour cream - 2 Tbsp (sub yogurt)
Mustard, Dijon - 1 tsp
Honey - 1 tsp

Potato Latkes:

Potatoes, russet - 1 1/2 lbs , shredded
Flour - 2 Tbsp
Salt - 1 tsp
Eggs - 1 , beaten
Oil, cooking - 4 Tbsp
Sour cream (opt) - for serving
Applesauce (opt) - for serving

Deconstructed Bagel and Lox Salad:

Mini bagels, fresh or frozen - 4 (sub whole bagels, 1/2 per serving)
Onions, medium red - 1/4 , thinly sliced
Cucumbers - 6 oz , chopped
Lettuce, romaine - 6 oz , chopped
Smoked salmon / lox - 4 oz , sliced into bite-sized pieces
Lemon Garlic Dressing (ingredients listed separately) - 1/3 cup

Prep

Make dressing - (Skip if dressing was made ahead for Monday.) Chop garlic and capers. Mix with lemon juice, vinegar, sour cream, mustard and honey. Season to taste with some salt and pepper. (Can be done up to 5 days ahead and refrigerated)
Make bagel croutons - Heat oven to 400F / 204C. Tear up bagels into bite-sized pieces and spread out onto a sheet pan. Bake for 8 to 10 minutes, until croutons have crisped up. (Can be done up to 3 days ahead)
Onions / Cucumbers / Lettuce / Salmon - Prep as directed.
Shred potatoes - Rinse and peel potatoes. Shred potatoes by hand with the large holes of a box grater or using the shredder attachment of a food processor. Transfer potatoes to a bowl of cool water as you shred them (this will prevent discoloring).

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Make

Drain water off potatoes. Wrap potatoes in a clean dish towel and squeeze out any excess moisture (note: less moisture will make for crispier latkes).
Mix potatoes with flour, salt and egg until evenly combined.
Heat a large nonstick pan (or use a griddle to cook more at one time) over medium heat. Add oil to heated pan.
Working in batches, spoon ~3 Tbsp / 45 mL of potato mixture into the hot oil, spreading it out a bit to form 4” / 10cm wide cakes. Cook on one side until golden brown, ~5 minutes. Flip and cook on the other side until golden brown and tender, ~5 minutes more. Continue until all of the potato mixture is cooked, adding more oil if the pan starts to look dry.
Transfer cooked latkes to a paper-towel lined plate.
Assemble salad by tossing onions, cucumbers and lettuce with dressing. Top with salmon and croutons.
Serve latkes with sour cream and applesauce for topping. Enjoy salad on the side.

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