Classic Latkes with Lox & Cream Cheese
This classic latke recipe will work like a charm every time! A combination of shredded onions, shredded potatoes, egg, potato starch, salt, and pepper makes the perfect crispy and tender latke. I like to make these latkes mini, too!
Gluten-Free 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
- Cream cheese , whipped (regular or dairy-free)
- 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.
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