I saw a recipe-video for Everything Challah the other day and thought, I need to try that with Everything Dough, or maybe my Challah recipe on the blog. And then, probably because it was smack in the middle of Hanukkah, I thought, Everything Latkes. (!!!)
Everything Latkes. With Smoked Salmon. And Cream Cheese. And chives.
I don’t know why I hadn’t thought of this before. Back when I was catering on a regular basis, bite-sized latkes where something I made dozens of times per year. More often than not, they were topped with cream fraiche and chives, sometimes smoked salmon, too.
So why not add a little everything bagel blend and make it even more reminiscent of a bagel with cream cheese and lox? Only bite-sized? I wasn’t planning on making on making latkes again, but this idea I had made me think maybe I should make latkes again before Hanukkah is over…
And THEN, I saw the most brilliant kitchen hack! When you shred potatoes, they release a lot of liquid that you have to wring out with either your hands or a kitchen towel (or several). A friend of mine recently shared a hack she learned (I think from NYT cooking) that you can use a salad spinner to get out the excess liquid. I tried it, it totally worked, and I’m never going back to my old ways.
Everything Latkes
Quite possibly the perfect party bite!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 36 mini latkes
- Category: Appetizer
Ingredients
- 2 pounds russet potatoes, (about 3 medium, peeled and grated)
- 1 medium onion, (about 1/2 pound, grated)
- 1 teaspoon kosher salt
- 2 eggs
- 1/2 cup cassava flour
- 2 tablespoons everything bagel blend
- about 1/2 cup oil oil for frying
For serving:
- Cream cheese
- Smoked salmon
- snipped chives
- dill
- everything bagel blend
Instructions
- In the insert of a salad spinner, toss the grated potato and onion with the salt. Set it aside for about 30 minutes.
- After 30 minutes, dump out any liquid that has gathered in the bowl of the spinner and spin the potato and onion several times, dumping out the liquid as it gathers. When you spin it and not much liquid is released, you’ll know that you have gotten enough moisture out of them to proceed.
- In a large bowl, whisk together the eggs, cassava flour, and everything blend. Add the potato mixture and mix to combine.
- Line a baking sheet with a cooling rack. Turn your oven on warm for keeping the latkes as you fry them.
- Heat half the the oil in a large heavy skillet over medium-high heat. You want there to be a good layer of oil in the pan, but you’re not deep frying here. Form the potato mixture into mini latkes, squeezing out any excess liquid as you form them.
- Once shimmering, fry the latkes in batches, about 2 minutes per side. Add more oil as needed. Transfer to the the baking sheet and keep in the oven while you cook the rest.
To serve:
- Top with cream cheese, salmon, chives, dill, and a sprinkle of everything blend. If serving at a party that has guests with different dietary needs, it’s nice to make them in a variety of ways; some with no salmon, some with no cream cheese, so each guest can eat what works for them.
Notes
You can sometimes find Everything Bagel Blend at Trader joes, and even better, you can order the Balanced Bites version!
All of the links on zenbelly.com are for information purposes, however some are affiliate links to books, products or services. Any sponsored posts are clearly labelled as being sponsored content. Some ads on this site are served by ad networks and the advertised products are not necessarily recommended by Zenbelly.
Amy says
Love this idea! Could these be made ahead (maybe even freeze) and reheated before a party?
zenbelly says
yes for sure! I’ve definitely made them a few days ahead and refrigerated, and I’m sure they’d freeze fine too. Just pop them in a hot oven until they’re crispy. And don’t let them get too brown when you make them so you have some room when you reheat. 🙂