Ingredients for Salmon Latkes
- 1 (14.75 ounce) can of salmon
- 2 large eggs
- 1/2 cup finely chopped yellow onion
- Breadcrumbs
- 2 tablespoons fresh dill
- Salt to taste
- Black Pepper
- Vegetable Oil
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How to Make Salmon Latkes
- Remove skin and bones from 1 (14.75 ounce) can of salmon.
- In a large bowl, gently flake the salmon. Add 2 large eggs, 1/2 cup finely chopped yellow onion, 1/2 cup breadcrumbs, and 2 tablespoons fresh dill. Mix well.
- Season generously with salt and pepper to taste. Mix thoroughly to combine all ingredients.
- Let the mixture rest for 15 minutes to allow flavors to meld.
- With wet hands, form the salmon mixture into 8-10 small patties (latkes).
- In a large heavy skillet, heat 1/8 inch of vegetable oil over medium heat. The oil is hot enough when a pinch of breadcrumb sizzles immediately.
- Carefully place the latkes in the hot oil, ensuring not to overcrowd the pan. Fry for 3-4 minutes per side, or until golden brown and crispy.
- Remove the latkes from the skillet and place them on a wire rack or plate lined with paper towels to drain excess oil.
- Serve immediately while hot, garnished with extra dill or a squeeze of lemon if desired. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
17g
Fat
15g
Carbs
8g
