Salmon Latkes
"Both my mother and mother-in-law served Salmon Latkes all year for a simple dairy lunch or dinner. Although canned salmon is much more expensive than it was in the old days, this is still an inexpensive recipe, ideal for a Hanukkah lunch."
1 can (15 1/2 ounces) red or pink salmon, skin and bones removed, juices reserved
2 eggs
2/3 cup finely chopped onion
1/2 cup bread crumbs, or matzo meal
1 tablespoon fresh minced dill (optional)
Salt
Freshly grated black pepper
Vegetable oil
In a large bowl, combine the salmon with its juices, the eggs, onion, bread crumbs, and dill. Season to taste with salt and pepper and mix well. Set aside for 15 minutes. With wet hands, shape the mixture into latkes.
In a large heavy skillet, heat 1/8 inch of oil. Fry the latkes until golden brown on both sides. Drain on paper towels. Serve hot or cold. Makes about 2 dozen.
From The Gourmet Jewish Cook, Copyright © 1988 by Judy Zeidler