Lemon Garlic & Thyme Latkes with Bluehouse Maple Salmon

3 large russet potatoes, scrubbed

1 large onion, peeled 

2 large eggs

1 tablespoon chopped fresh thyme leaves 

2 garlic cloves, minced 

Zest of 1 lemon 

½ cup all-purpose flour 

1 teaspoon baking powder

Grapeseed (or other neutral) oil 

To Serve 

2 packages Bluehouse Smoke Roasted Maple Salmon 

1 cup thick sour cream

2 tablespoons minced fresh chives 

1 lemon, cut into wedges 

Using a box grater, grate the potato and onion. Transfer the mixture to a clean towel and squeeze out as much liquid as possible. Really go to town here. 

Transfer the mixture to a large bowl, then add the eggs, thyme, garlic, lemon zest, flour, and baking powder. Season with a generous pinch of salt and pepper, and mix well, until the flour is absorbed. 

Heat a large skillet over medium-high heat, and pour in about ¼ inch of oil. When the oil is hot, and working in batches, drop heaping tablespoon-sized dollops of batter into the skillet. Using a spatula, flatten into disks. When the latkes are crispy and golden, about 4 – 5 minutes, flip and continue cooking for another 4 to 5 minutes on the second size, until golden and cooked through. Transfer cooked latkes to a plate lined with paper towels and continue frying your latkes. 

Serve warm with your Bluehouse Smoked Roasted Maple Salmon, sour cream, chives, and lemon.