Tonight is first night Hanukkah and I just had to make Latkes, potato pancakes. I got home from work and decided that even though I really was not in the mood to cook, I was going to make latkes anyway. I did not feel like meat for dinner, so now I had to think of something different to do with the latkes. I know it is traditional in this country to serve the latkes with apple sauce and sour cream, but I wanted them to be savory tonight and I wanted the latkes to be the main part of the meal. I decided instead of sour cream, I would use cottage cheese, and slowly this “sandwich” started to come together. The latke, then a slice of tomato, some cottage cheese, a slice of lox, some onion, some capers. What more could one want. Top it all with fresh ground pepper and you have a little taste of heaven.
Lox and Potato Latke “Sandwich”
Ingredients for Latkes
3 large potatoes
1 small onion
1 extra large egg
flour to bind (+ 1/4 cup maybe a bit more)
Salt and Pepper to taste
Vegetable or Canola Oil to deep fry the latkes
slices of lox
thin strips of red onion
Peel the potatoes, rinse and dry well.
On a hand grater or in a food processor grate the onion and potatoes on the coarse grater
Place a dish towel in a large bowl. Pour the grated potato mix into the towel and wrap the potato in the towel turning the top so that you are able to squeeze all the moisture out the potatoes. Do this over the sink, and try to get as much moisture as you can from the potoates.
Empty the potatoes into the dried mixing bowl and add the eggs, salt and pepper. Mix well. Add the flour.
Heat the oil in a skillet until it is very hot. Should have enough oil to coat sides of latkes, but not fully immerse them. When oil is hot, add spoonfuls of potato mix and flatten them. Fry until golden on both sides.
Remove from oil and place on some brown paper or paper towel to drain off any excess oil.
Place a slice of tomato on each latke.
Top with a dollop of cottage cheese.
Roll a piece of lox and place on top of the cottage cheese.
Place a couple of strips of red onion over the top of the lox and decorate with a few capers.
Grind some black pepper over the top.