Lemon Garlic & Thyme Latkes with Bluehouse Smoke Roasted Maple Salmon
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
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.