Classic Latkes with Lox & Cream Cheese

For the latkes:

• ▢ 1½ pounds (680 g) russet potatoes (about 3-4 medium potatoes or 2-3 large potatoes)
• ▢ ½ medium yellow onion, , peeled and quartered
• ▢ 1 large egg
• ▢ 2 tablespoons (24 g) potato starch
• ▢ 1¼ teaspoons (7.5 g) kosher or fine sea salt
• ▢ ¼ teaspoon (0.5 g) freshly ground black pepper, optional
• ▢ 1 cup (240 mL) canola oil or vegetable oil

Toppings:

• ▢ Lox
• ▢ Cream cheese, , whipped (regular or dairy-free)
• ▢ Capers
• ▢ Pickled red onion

• Peel potatoes and place into a large bowl filled with cold water. This will prevent them from turning brown while the others are being peeled.
• Use a food processor fitted with the shredding blade to shred the potatoes. Alternatively, use a handheld grater to shred the potatoes. Then, shred in the onion. Place shredded potato/onion mixture into a cheesecloth or thin kitchen towel and wring out any excess liquid into the sink.
• Place the dry, shredded potatoes and onion into a bowl and add the egg, potato starch, salt, and pepper. Mix until well combined.
• Heat oil in a medium-large skillet with high sides, on the stove over medium-high heat. To test if oil is ready, drop in a tiny piece of the potato mixture – if it starts to sizzle, it’s ready.
• Lower the heat to medium to prevent oil from splattering. Scoop ¼ cup of the latke mixture and press down into the measuring cup to squeeze out any excess liquid. Then, place into the pan. Only fry 3-4 latkes at a time to prevent overcrowding. Cook latkes for 2-3 minutes on one side, then flip and cook another 2-3 minutes.
• Drain latkes onto a paper towel lined plate or baking sheet.
• To keep latkes warm and crisp, place onto a pan in a 200°F oven for up to 15 minutes before serving.
• Before serving, top with lox, whipped cream cheese, capers, and pickled red onion.

Nutrition