It’s almost Hanukkah and Latkes are a traditional dish. Mine not so much. I used sweet potatoes, poblano peppers, and red onion. I used creme fraiche instead of sour cream, but both work. Lox are a salty note, and the pepper adds a little heat.
1 pound sweet potatoes, peeled and grated
1/2 red onion, finely dice
2 scallions,finely diced
4 tablespoons flour
2 eggs, beaten
1 poblano pepper, diced
2 ounces lox
4 ounces sour cream or creme fraiche
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon paprika
4 ounces capers (optional)
Oil for cooking
Mix grated sweet potatoes, onions, peppers in a large bowl.
Add flour and toss to incorporate then add eggs and mix; let rest for 20 minutes.
Heat oil to 350.
Use two tablespoons to make a patty and drop it in oil. Let cook for 3 minutes until golden brown and flip with a slotted spatula; cook for 3 minutes until golden brown, then move to a paper towel to drain . Repeat until all batter is used.
Served with lox, creme fraiche, and chives.
Dan's Food Blog 
We will be making latkes on Friday – yours look delicious.
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Thank I look forward to seeing your. I did a vegan one last year with lentils. My vegetarian daughter and I collaborated.
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We have some Jewish friends coming for a little garden al fresco dining. So we are going to make some latkes and we have some little dishes – all simple items – fishballs, vegetarian sausages, chopped liver, picked cucumbers, crudité, hummus. Just things that are easy to nibble across the garden table. We have a fire pit and outdoor heater we bought over the past few months to prepare to use the garden to allow for the maximum 6 in the garden.
Looking forward to it. If it goes well, we might have a little more alfresco fun this winter.
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Enjoy and good luck with your menu
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