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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 12 |
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Lox, a salty smoked salmon, is a year-round delicacy. This recipe, inspired by one from the Jewish Journal, uses lox as a topping. Ingredients:
2 cups finely chopped onion |
1/4 cup king arthur unbleached all-purpose flour |
6 garlic cloves, minced |
2 teaspoons salt |
1 teaspoon coarsely ground pepper |
4 eggs, lightly beaten |
4 pounds russet potatoes, peeled and shredded |
3/4 cup canola oil |
toppings: |
4 ounces lox |
sour cream and minced fresh chives, optional |
Directions:
1. In a large bowl, combine the first five ingredients. Stir in eggs until blended. Add potatoes; toss to coat.
2. 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. Yield: 3 dozen.
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