INGREDIENTS

• 1 Mitch’s Catch Smoked Tuna Loin

• 4 russet potatoes

• 1/2 onion

• 2 eggs

• 1 tbsp baking powder

• 2 tbsp matzo meal/ breadcrumbs

• 1 tsp kosher salt

• 1 cup canola oil

Toppings & Garnishes (Optional)

• Sour cream/ cream cheese

• Sliced red onion

• Capers (we love Cote D’Azur Capers, available at the Market)

• Caviar (we love Sebastian & Meats)

HOW TO

1. Scrub potatoes well & cut each potato in half

2. Grate cut potatoes & onion using the shredding disc of a food processor or a box grater if you’re doing it by hand

3. Transfer potato and onion to a colander & strain, pressing out any excess water

4. Put into a bowl, add eggs, baking powder, matzo meal (breadcrumbs) & salt and mix well

5. Heat 1/2 cup of pil in a large frying pan & drop in a bit of mixture to test the heat (if it sizzles, then the oil is hot enough to start frying!)

6. Form latkes one at a time and flatten with a metal flipper

7. Let latkes fry until the outer edges have turned brown, and then it’s time to flip them (fry until golden brown on both sides)

8. Transfer to paper towel lined cooling racks and drain for 2 minutes

9. Serve with sliced Mitch’s Catch Smoked Tuna Loin, sour cream and top off with caviar, red onion and capers

10. Enjoy!

Best eaten right away, and if you want to enjoy later, pre heat your oven at 350° for 10-12 minutes or until they start to sizzle

MC TIP: bagels work too!