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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Salmon Latkes are a simple dairy lunch or dinner. Although canned salmon is much more expensive than it was in the old days, this is still an inexpensive recipe, ideal for a Hanukkah lunch. From The Gourmet Jewish Cook . Ingredients:
1 (15 1/2 ounce) can salmon |
2 eggs |
2/3 cup finely chopped onion |
1/2 cup breadcrumbs or 1/2 cup matzo meal |
1 tablespoon fresh minced dill (optional) |
salt |
freshly grated black pepper |
vegetable oil |
Directions:
1. Remove skin and bones from salmon.
2. In a large bowl, combine the salmon with its juices, the eggs, onion, bread crumbs, and dill.
3. Season to taste with salt and pepper and mix well.
4. Set aside for 15 minutes. Not included in prep or cooking time.
5. With wet hands, shape the mixture into latkes.
6. In a large heavy skillet, heat 1/8 inch of oil.
7. Fry the latkes until golden brown on both sides.
8. Drain on paper towels.
9. Serve hot or cold.
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