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Everything Bagel Latkes Recipe
Ash Tyrrell

Everything Bagel Latkes Recipe

I still remember the first time I sprinkled everything bagel seasoning into my latke batter I honestly wasn't sure it would work. One bite in, and I knew I'd never make plain latkes again. The garlic, onion, and poppy seed flecks turn an already-beloved potato pancake into something that tastes like your favorite bagel shop had a baby with a Hanukkah dinner.
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Total Time 55 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 3 pounds russet potatoes – their high starch content gives you that classic crispy latke texture
  • 1 small white or yellow onion – adds moisture and a natural savory sweetness to the batter
  • 3 large eggs – acts as the binder that holds the shredded potato together
  • 3 cloves garlic minced fine – boosts the everything bagel flavor from the inside out
  • ¾ cup potato starch or all-purpose flour – soaks up extra moisture so the latkes fry up crisp not soggy
  • 2 tablespoons everything bagel seasoning – the whole reason this recipe exists; use a fresh jar for the best crunch
  • 2 teaspoons kosher salt use 1 teaspoon if your seasoning blend already contains salt – balances every bite
  • Neutral oil for frying such as vegetable or canola – a high smoke point oil keeps the latkes from tasting greasy
  • 6 ounces cream cheese softened at room temperature – blends smoother than cold cream cheese for the topping
  • 2 tablespoons fresh dill chopped – fresh dill (not dried) gives the topping its bright, herby lift
  • 1 tablespoon fresh chives or scallion chopped – adds a mild oniony bite that pairs perfectly with salmon
  • 1 tablespoon fresh lemon juice – cuts through the richness of the cream cheese and fried potato
  • 4-6 ounces thinly sliced smoked salmon – go for a good-quality cold-smoked salmon so it drapes easily over the latke
  • Extra everything bagel seasoning for garnish – a final sprinkle makes every latke look bakery-fresh

Method
 

  1. Peel your potatoes and drop them straight into a bowl of cold water so they don't turn brown while you work. Peel the onion and cut it in half for easier shredding later. Keeping the potatoes submerged also rinses off some surface starch, which actually helps with browning.
  2. Using the medium or large holes of your box grater, shred both the potatoes and the onion together. Working in batches keeps the shreds even and manageable. I like shredding onion and potato at the same time so their juices mix right away.
  3. Transfer the shredded mixture to a clean kitchen towel and wring it out hard over the sink. This step genuinely makes or breaks your latkes, so don't rush it. The drier your mixture, the crispier and less greasy your final latke will be.
  4. Add the squeezed potato and onion back into a large bowl along with the eggs, minced garlic, potato starch, everything bagel seasoning, and salt. Stir until everything is evenly coated and slightly sticky. The mixture should hold together when you press a spoonful in your hand.
  5. Pour oil into a large skillet until it reaches about a quarter-inch depth and set it over medium-high heat. Let it heat until it shimmers but doesn't smoke. Testing with a small piece of batter first helps you confirm the oil is ready.
  6. Scoop portions of batter into the hot oil and gently flatten each one with your spatula into an oval shape. Fry for about 2-3 minutes per side until deeply golden brown and crisp. Work in batches so the pan isn't overcrowded and the oil temperature stays steady.
  7. Transfer finished latkes to a wire rack lined with paper towels to drain while you fry the rest. In a small bowl, stir together the softened cream cheese, dill, chives, and lemon juice until smooth and fully combined.
  8. Spread a generous layer of the herbed cream cheese over each warm latke. Lay a small piece of smoked salmon on top and finish with a sprinkle of everything bagel seasoning. Serve immediately while the latkes are still warm and crisp

Notes

  • I always squeeze the potatoes twice, once right after shredding and once more right before mixing because even a little extra liquid makes the batter steam instead of fry.
  • I let my cream cheese sit out for a full 30 minutes so it whisks smooth without any lumps.
  • I keep my oil at a steady medium-high heat the whole time; if it dips too low, my latkes soak up oil instead of crisping.
  • I fry a tiny test first to check my seasoning and oil temperature before committing the whole batch.
  • I use fresh garlic instead of jarred. It makes a noticeable difference in how fragrant the batter smells while frying.