Best Latkes With Lox Recipes

PARSNIP LATKES WITH LOX AND HORSERADISH CREME

Parsnip Latkes with Lox and Horseradish Creme image

A horseradish-flavored creme fraiche brings zip to these crispy homemade latkes, which get a touch of sweetness from the parsnips. Add fresh dill sprigs for a garnish. -Todd Schmeling, Gurnee, Illinois

Provided by Taste of Home

Categories Appetizers

Time 35m

Yield about 3 dozen.

Number Of Ingredients 14

Ingredients

1 pound potatoes, peeled
1 pound parsnips, peeled
2/3 cup chopped green onions
2 large eggs, lightly beaten
1 teaspoon salt
1/2 teaspoon pepper
Oil for deep-fat frying
1 package (3 ounces) smoked salmon or lox, cut into 1/2-inch-wide strips
1 cup creme fraiche or sour cream
1 tablespoon snipped fresh dill
1 tablespoon prepared horseradish
1/4 teaspoon salt
1/8 teaspoon white pepper
Fresh dill sprigs

Steps:

Coarsely grate potatoes and parsnips. Place grated vegetables on a double thickness of cheesecloth; bring up corners and squeeze out any liquid. Transfer to a large bowl; stir in the onions, eggs, salt and pepper., In an electric skillet, heat 1/8 in. of oil to 375°. Drop potato mixture by heaping tablespoonfuls into hot oil. Flatten to form patties. Fry until golden brown; turn and cook the other side. Drain on paper towels., Roll salmon to form rose shapes; set aside. Combine creme fraiche, dill, horseradish, salt and pepper. Top latkes with a dollop of creme fraiche mixture and a salmon rose. Garnish with dill.

Nutrition Facts : Calories 71 calories, Fat 5g fat (2g saturated fat), Cholesterol 17mg cholesterol, Sodium 110mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein.

LATKES WITH LOX

Latkes with Lox image

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

Provided by Taste of Home

Categories Breakfast Brunch

Time 25m

Yield 3 dozen.

Number Of Ingredients 11

Ingredients

2 cups finely chopped onion
1/4 cup all-purpose flour
6 garlic cloves, minced
2 teaspoons salt
1 teaspoon coarsely ground pepper
4 large eggs, lightly beaten
4 pounds russet potatoes, peeled and shredded
3/4 cup canola oil
TOPPINGS:
4 ounces lox
Optional: Sour cream and minced fresh chives

Steps:

In a large bowl, combine the first 5 ingredients. Stir in eggs until blended. Add potatoes; toss to coat., 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.

Nutrition Facts : Calories 270 calories, Fat 16g fat (2g saturated fat), Cholesterol 73mg cholesterol, Sodium 610mg sodium, Carbohydrate 26g carbohydrate (3g sugars, Fiber 2g fiber), Protein 6g protein.