Easy Crispy Potato Latkes with Gravlax, Cream Cheese and Capers
These potato latkes are based on my YouTube video, with a few adjustments since publication to make the proportions easier to repeat at home. I kept the same idea from the video: grated potatoes, the natural potato starch saved from the liquid, hot oil, then a fresh topping of cream cheese, gravlax, capers and red onion.
Latkes are shallow-fried potato pancakes made with grated potatoes and a simple binder. This version is a little different because it is served more like a small appetizer or brunch plate, with gravlax instead of the usual sour cream or applesauce. I make it when I want something crispy, salty, fresh and a bit festive, but it also works year-round for brunch, lunch or a small starter.
The reason this recipe works is the potato starch. When the grated potatoes are squeezed, the liquid separates and the starch settles at the bottom of the bowl. I prefer to keep that starch and mix it back into the potatoes because it helps the latkes hold together without turning the mixture heavy.
The mistake to avoid is leaving too much water in the potatoes. Wet potatoes give soft, greasy latkes. What I look for here is a grated potato mixture that feels damp but not dripping. When you squeeze a handful, it should compact in your palm and keep its shape.
Why I Make These Latkes This Way
I make latkes this way because I want the potato to stay the main ingredient. The eggs and breadcrumbs are only there to help the galettes hold together. They should not taste like an omelet, and they should not feel bready.
The cream cheese, capers, red onion and gravlax make this more of a composed plate than a basic fried potato side. It is close in spirit to a bagel with smoked salmon, but the crispy potato base changes everything. The heat from the latke softens the cream cheese slightly, while the salmon stays cool and delicate on top.
This is also different from the potato recipes that are cooked in the oven or air fryer. If you want a simple potato side with less active cooking, go toward air fryer baked potatoes or a creamy French-style gratin dauphinois. These latkes are more of a pan-fried appetizer or brunch recipe. They need attention at the stove, but the result is sharper, crispier and more restaurant-style.
Ingredients You Need
Use starchy or all-purpose potatoes. Russet potatoes work well in the USA, and yellow potatoes also work nicely in Canada if they are not too waxy. The important part is to grate them, squeeze them very well and keep the starch.
The eggs bind the mixture. The gluten-free breadcrumbs help absorb extra moisture. If the potatoes are very wet, the breadcrumbs make the mixture easier to shape. If the potatoes are dry, do not add too much or the latkes can become dense.
For the topping, gravlax brings salt and richness. Cream cheese gives a cool, creamy layer. Capers add a sharp bite, and thin red onion gives crunch. If you need help slicing onions cleanly and thinly, this guide on how to cut an onion is useful for this kind of garnish.
Step-by-Step Instructions
1. Prepare the garnish first
Slice the gravlax and keep it cold. Finely slice the red onion. Drain the capers. Keep the cream cheese in the fridge until the latkes are cooked.
I prefer doing the garnish first because once the potato mixture is ready, I want to fry right away. Grated potatoes can darken if they sit too long.
2. Grate and squeeze the potatoes
Peel the potatoes and grate them on the large holes of a box grater. Transfer the grated potatoes to a clean towel or cheesecloth and squeeze them over a large bowl.
Do not be gentle here. The mixture should lose a surprising amount of liquid. The sound changes too. At first, the potatoes feel slippery and wet. After squeezing, they feel lighter and more fibrous, almost like a compact nest of potato.
Let the potato liquid sit for a few minutes. The water will stay on top and the white starch will settle at the bottom.
3. Save the potato starch
Carefully pour off the water, but keep the thick white starch at the bottom of the bowl. That starch is important.
Add the squeezed potatoes back into the bowl with the starch. Mix in the eggs, breadcrumbs, salt and pepper.
At this point, it should look moist, but not loose. If you scoop a handful and press it, it should hold together. If it leaks liquid into the bowl, squeeze again or add a little more breadcrumb. If it feels dry and crumbly, add a small spoonful of beaten egg.
Seasoning matters here. Potatoes can taste flat when they are under-salted, especially after frying. If you are unsure about seasoning in potato dishes, this guide on how to season a recipe is a good reference.
4. Shape the latkes
Shape the mixture into 4 large latkes or 6 smaller ones. I prefer slightly smaller latkes when serving them as appetizers because they cook more evenly and stay easier to flip.
Press them firmly, but do not make them too thick. About 1/2 inch thick is a good target. If they are too thick, the outside can brown before the center cooks properly.
5. Fry in hot oil
Pour neutral oil into a large skillet to a depth of about 1/2 inch. Heat to 350°F.
You know the oil is ready when a small strand of potato sizzles immediately when it touches the oil. It should bubble around the edges, not sink quietly. If the oil is too cold, the latkes absorb oil and become heavy. If it is smoking, lower the heat before adding the potatoes.
Add the latkes carefully and do not overcrowd the pan. Fry until the first side is deep golden, about 4 minutes. Turn them away from yourself with a spatula, then cook the second side until browned and firm.
The sound is a good clue. At first the oil bubbles strongly. As the moisture cooks off and the crust forms, the bubbling becomes a little finer and steadier.
6. Drain and garnish
Transfer the latkes to a wire rack or paper towel. A rack keeps the underside crisper.
Add cream cheese while the latkes are still warm. It should soften slightly, not melt completely. Top with capers, red onion and gravlax. Finish with dill, chives or a small squeeze of lemon if using.
Serve right away. Latkes are best when the crust is still hot and the topping is cool.
How This Recipe Is Different From Similar Recipes
This is not a creamy potato casserole, not a baked potato side and not a healthy air fryer version. It is a shallow-fried potato recipe with a cold salmon topping.
If the goal is a full potato dinner, potato and cheese pierogi are more filling and comforting. If the goal is a steakhouse-style side, traditional gratin dauphinois is creamier and richer. These latkes are more about contrast: hot potato, cool cheese, salty salmon, sharp capers.
It is also different from salmon dinner recipes like pan-seared salmon or oven-baked salmon. Here, the salmon is used as a garnish, so the potato is still the base of the dish.
Substitutions
Gravlax
Smoked salmon works if you do not have gravlax. The flavor will be a little smokier and less delicate, but it fits the same idea.
Cream cheese
Sour cream can replace the cream cheese for a lighter, tangier version. Crème fraîche also works well. Greek yogurt can be used, but I prefer a thicker one so it does not run over the hot latkes.
Gluten-free breadcrumbs
Regular breadcrumbs work if gluten-free is not needed. Matzo meal is also a classic option for potato latkes. Start with the same amount and adjust only if the mixture feels too wet.
Red onion
Shallots are softer and slightly sweeter. Chives are milder. If raw onion is too strong, soak the slices in cold water for 10 minutes, then drain well.
Capers
Chopped pickles can give a similar salty, acidic bite. Use a small amount so they do not overpower the gravlax.
What to Serve With Latkes and Gravlax
These are rich because they are fried and topped with cream cheese and salmon, so I like serving them with something fresh or acidic.
For a brunch spread, add classic deviled eggs and fresh tomato bruschetta. They keep the table colorful without competing too much with the potato.
For a more generous appetizer table, crispy sides like panko onion rings or crispy crab cakes with lemon mayo make sense, especially if you are building a seafood-style menu.
If salmon is the theme, serve these before salmon with beurre blanc or browse more ideas in these salmon recipes for oven, air fryer and bistro dinners.
For a fish-focused meal, crispy cod fish cakes also fit the same crispy seafood direction, but they are more of a main dish than a garnish-style bite.
FAQ
Can I make latkes ahead of time?
Yes, but they are best fresh. To make them ahead, fry them, cool them on a rack, then reheat in a 400°F oven until hot and crisp. Do not microwave them unless crispiness does not matter.
Why did my latkes fall apart?
The potatoes were probably too wet, the mixture was not pressed firmly enough, or the oil was not hot enough. Save the potato starch, squeeze the potatoes hard and shape compact patties before frying.
Can I make smaller latkes?
Yes. Smaller latkes are easier to flip and better for appetizers. Make 6 to 8 smaller patties instead of 4 large ones and reduce the cooking time slightly.
Can I use a food processor?
Yes. Use the grating blade, then squeeze the potatoes the same way. The food processor saves time, but the squeezing step is still necessary.
Are these gluten-free?
They can be gluten-free if you use certified gluten-free breadcrumbs and check the labels on the gravlax and toppings.
What oil should I use?
Use a neutral oil with a good frying point, such as canola, vegetable, sunflower or avocado oil. Olive oil is not my first choice here because the flavor is stronger and it can smoke more easily.
Can I serve these without salmon?
Yes. Serve them with sour cream, applesauce, crème fraîche, herbs or a simple salad. Without the salmon, they become closer to a traditional potato latke.
Easy Crispy Potato Latkes with Gravlax
Ingredients
- For the latkes
- 1 1/2 lb potatoes peeled
- 2 large eggs
- 1/3 cup gluten-free breadcrumbs
- 1 tsp fine salt
- 1/2 tsp black pepper
- Neutral oil about 1/2 inch deep, for frying
- For the topping
- 4 to 5 oz gravlax or smoked salmon
- 4 oz cream cheese
- 2 tbsp capers drained
- 1/4 small red onion very thinly sliced
- 1 tbsp chopped dill or chives optional
- Lemon wedges optional
Instructions
- Slice the gravlax and keep it cold. Prepare the capers, red onion, herbs and cream cheese.
- Grate the potatoes on the large holes of a box grater.
- Place the grated potatoes in a clean towel and squeeze very firmly over a large bowl to remove as much liquid as possible.
- Let the potato liquid sit for a few minutes, then carefully pour off the water while keeping the white potato starch at the bottom of the bowl.
- Add the squeezed potatoes back to the bowl with the potato starch.
- Mix in the eggs, breadcrumbs, salt and pepper until the mixture holds together when pressed.
- Shape into 4 large latkes or 6 smaller latkes.
- Heat 1/2 inch of neutral oil in a skillet to 350°F.
- Fry the latkes for about 4 minutes on the first side, until deep golden.
- Flip carefully and cook the second side until golden and firm.
- Drain on a wire rack or paper towel.
- Top each warm latke with cream cheese, capers, red onion, gravlax and herbs.
- Serve right away with lemon wedges if desired.
Video
Notes
FAQ
Can I make latkes ahead of time?
Yes, but they are best fresh. To make them ahead, fry them, cool them on a rack, then reheat in a 400°F oven until hot and crisp. Do not microwave them unless crispiness does not matter.Why did my latkes fall apart?
The potatoes were probably too wet, the mixture was not pressed firmly enough, or the oil was not hot enough. Save the potato starch, squeeze the potatoes hard and shape compact patties before frying.Can I make smaller latkes?
Yes. Smaller latkes are easier to flip and better for appetizers. Make 6 to 8 smaller patties instead of 4 large ones and reduce the cooking time slightly.Can I use a food processor?
Yes. Use the grating blade, then squeeze the potatoes the same way. The food processor saves time, but the squeezing step is still necessary.Are these gluten-free?
They can be gluten-free if you use certified gluten-free breadcrumbs and check the labels on the gravlax and toppings.What oil should I use?
Use a neutral oil with a good frying point, such as canola, vegetable, sunflower or avocado oil. Olive oil is not my first choice here because the flavor is stronger and it can smoke more easily.Can I serve these without salmon?
Yes. Serve them with sour cream, applesauce, crème fraîche, herbs or a simple salad. Without the salmon, they become closer to a traditional potato latke.🔗 Useful Links
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