Latkes with Lox

I am a Brooklyn gal.  My middle name is Lox.  Lox is smoked salmon and I think, it is wonderful.  I know, most people eat lox in a bagel, maybe with cream cheese.  I do that too.  I also use lox in soups, salads, eggs and with vegetables.  When I came across this recipe, it had my name on it, Lox.  So, as Lox, I changed the recipe to add the smoked salmon to the egg mixture rather than on top of it.

Latkes with LoxTaste of Home (adapted)


  • 2 cups finely chopped scallions

  • 1/4 cup brown rice flour mixture or AP flour

  • 1/2 teaspoon coarsely ground pepper

  • 4 eggs, lightly beaten

  • 4 pounds russet potatoes, peeled and shredded

  • 1/4 cup olive oil

  • 4 ounces lox

    olive oil


In a large bowl, combine the first five ingredients. 

Stir in eggs until blended. 

Add potatoes and lox; toss to coat.

Heat 1 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.  

Top with sour cream and chives if desired. Yield: 3 dozen.