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Hanukkah Crispy Latke and Smoked Salmon Wrap

Name: Hanukkah Crispy Latke and Smoked Salmon Wrap
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings
Cuisine: Jewish
Ingredients: 1½ lbs (680 g) russet potatoes, unpeeled, scrubbed clean; 1 medium (150 g) yellow onion, unpeeled, root end removed; 1 (50 g) large egg, beaten; 3 tbsp (24 g) all-purpose flour; ¾ tsp (4 g) kosher salt; ¼ tsp (½ g) freshly ground black pepper; ½ cup (120 ml) vegetable oil for frying; 4 thin wraps or lavash flatbread, room temperature; ½ cup (120 g) sour cream; 8 oz (225 g) smoked salmon, sliced; ¼ cup (10 g) fresh dill, loosely packed, roughly chopped; ½ (150 g) English cucumber, halved lengthwise, thinly sliced; 1 (100 g) lemon, cut into wedges; 2 tbsp (20 g) capers, drained (optional)

From the MyKitchenBank Kitchen

Crispy pan-fried potato latkes folded into thin wraps with silky smoked salmon, tangy sour cream, fresh dill, and cucumber. A contemporary take on Hanukkah tradition that's perfect as an appetizer or light lunch, combining the beloved fried potato pancakes with elegant seafood and fresh herbs.

Prep: 25 min
Cook: 20 min
Wait: 5 min
Total: 50 min
Makes: 4 wraps (2 latkes per wrap)

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Ingredients

4 servings

For the latkes
1½ lbs (680 g) russet potatoes, unpeeled, scrubbed clean
1 medium (150 g) yellow onion, unpeeled, root end removed
1 (50 g) large egg, beaten
3 tbsp (24 g) all-purpose flour
¾ tsp (4 g) kosher salt
¼ tsp (0.5 g) freshly ground black pepper
½ cup (120 ml) vegetable oil for frying
For assembling
4 thin wraps or lavash flatbread, room temperature
½ cup (120 g) sour cream
8 oz (225 g) smoked salmon, sliced
¼ cup (10 g) fresh dill, loosely packed, roughly chopped
½ (150 g) English cucumber, halved lengthwise, thinly sliced
1 (100 g) lemon, cut into wedges
2 tbsp (20 g) capers, drained (optional)

Equipment (8)

Box grater or food processor with grating disc
Large mixing bowl
Fine-mesh strainer
Paper towels or clean kitchen towels
10-inch skillet
Slotted spatula or fish spatula
Instant-read thermometer (optional but recommended)
Cutting board

Steps

Before you start

Keep a kitchen towel nearby to blot fried latkes immediately after cooking
Have all wrap fillings prepared and at hand before you start frying (shredded potatoes oxidize quickly)
Preheat a 10-inch skillet and measure out oil before you begin the latke batter

1
Prepare potato mixture
- Grate the scrubbed potatoes and onion on the largest holes of a box grater (or use a food processor grating disc).
- Working quickly to prevent oxidation, transfer the mixture to a fine-mesh strainer set over a bowl.
- Press down firmly with a wooden spoon to extract as much liquid as possible—this step is crucial for crispy latkes.
- Discard the liquid that pools in the bowl, then spread the squeezed potato mixture on a clean kitchen towel and roll it up to absorb any remaining moisture.
- Unroll and transfer to a clean bowl.
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Ready when: Potatoes and onion are finely grated and excess moisture has been removed
Tip: Squeeze out every drop of moisture—wet latkes will steam instead of fry and won't crisp properly. Work quickly after grating to prevent the potatoes from turning gray.
2
Make latke batter
- To the dried potato mixture, add the beaten egg, flour, kosher salt, and black pepper.
- Stir everything together with a fork until well combined.
- The mixture should hold together but still be slightly shaggy, not wet.
- Let the batter rest for 2 minutes so the flour fully absorbs the potato moisture.
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Ready when: All dry ingredients are fully incorporated and batter appears cohesive
Tip: Don't overmix—stir only until you don't see dry flour. Overworking the starch will make tough, chewy latkes.
3
Heat oil and fry latkesOven 350°F / 175°C
- Pour 0.5 cup vegetable oil into a 10-inch skillet and place it over medium-high heat.
- After about 3 minutes, the oil should reach 350°F (175°C)—test it by dropping a tiny piece of potato batter into the oil; it should sizzle immediately and rise to the surface within 1 second.
- Working with about 2 tablespoons of batter at a time, drop small mounds into the hot oil and use a slotted spatula to gently press each into a 3-inch patty about ¼ inch thick.
- Fry 3–4 latkes at a time, being careful not to overcrowd the pan.
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Ready when: Oil is shimmering and a test piece sizzles and floats immediately
Tip: Use an instant-read thermometer if you have one—oil that is too cool will produce greasy latkes; oil that is too hot will brown them before the inside cooks through.
4
Cook latkes until golden
- Fry each batch for 2–3 minutes on the first side until the bottom is deep golden brown and crispy, then flip and fry the second side for 1–2 minutes until golden.
- The latkes should be pale golden on the second side (they brown less on the flip).
- Transfer each finished latke to a paper towel–lined plate and immediately season with a pinch of kosher salt while still hot.
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Ready when: Latkes are deep golden brown, edges are crispy, and a fork pierces the center with slight resistance
Tip: Don't flip too early—wait until the bottom is a rich golden brown before turning. If oil temperature drops between batches, wait another minute for it to reheat.
5
Assemble wrap fillings
- While the latkes cool slightly (about 5 minutes), lay out the 4 thin wraps on a clean work surface.
- In a small bowl, stir together the sour cream with half of the fresh dill and a squeeze of lemon juice.
- Arrange the smoked salmon slices, cucumber slices, and remaining dill on a cutting board, and have the capers within reach if using.
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Ready when: Latkes have cooled enough to handle and are no longer steaming
Tip: Keep the latkes on the paper towels so they stay dry and crispy. Don't stack them, or they will steam and soften.
6
Spread sour cream base
- Lay the first wrap flat.
- Spread 2 tablespoons of the dill sour cream down the center of the wrap, leaving a 1-inch border on all sides.
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Ready when: Sour cream is evenly distributed in a thin band across the wrap center
7
Layer smoked salmon and latke
- Arrange about 2 ounces of smoked salmon slices on top of the sour cream, slightly overlapping them.
- Place 2 warm latkes side by side on top of the salmon.
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Ready when: Salmon and latkes are centered and stacked neatly
8
Add fresh toppings
- Top the latkes with a small handful of cucumber slices (about 2 tablespoons), a light sprinkle of the remaining fresh dill, a few capers if using, and a small squeeze of lemon juice.
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Ready when: All toppings are evenly distributed across the latke layer
Tip: Don't overload the wrap—a light touch keeps it easy to roll and eat without falling apart.
9
Roll and serve
- Fold the bottom edge of the wrap up and over the fillings, then fold in the left and right sides, and roll tightly from bottom to top to create a compact log.
- Slice the wrap in half diagonally if desired, and serve immediately with a lemon wedge on the side.
- Repeat with the remaining wraps.
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Ready when: Wrap is rolled tightly and holds together when cut
Tip: Serve immediately while the latkes are still warm and the wrap is soft enough to fold without cracking. If the wraps cool and become brittle, warm them in a dry skillet for 5 seconds on each side.

Good to know

Tips

To prevent the grated potato from turning gray or brown, work as quickly as possible from grating to frying. If you must wait, toss the drained potatoes with a squeeze of lemon juice to prevent oxidation.
If your wraps are too thick or stiff to roll without cracking, lay them on a dry skillet or griddle over low heat for just a few seconds per side to soften them before assembling.
For a lighter version, pan-fry the latkes in only 2 tablespoons of oil instead of 0.5 cup, but they won't achieve quite the same deep crispy exterior; alternatively, you can bake shredded potato pancakes on a parchment-lined baking sheet at 425°F (220°C) for 12–15 minutes until golden, turning halfway through.
This recipe scales easily: for a crowd, double the latke and sour cream quantities and keep batches warm in a 200°F (95°C) oven while you finish frying, then assemble all wraps at once.

Make ahead

Latkes can be made up to 2 hours ahead and kept warm in a 200°F (95°C) oven on a wire rack (not directly on a plate, so they don't lose crispness). Alternatively, cool them completely and reheat in a 350°F (175°C) oven for 3–4 minutes just before serving to re-crisp them. Sour cream-dill mixture can be made up to 1 day ahead and stored in the refrigerator.

Storage & reheating

Leftover assembled wraps can be stored in an airtight container in the refrigerator for up to 1 day, but they will soften as the latkes release moisture. Wrapped latkes are best served fresh. Leftover plain latkes (before assembly) can be refrigerated in an airtight container for up to 3 days and reheated in a 350°F (175°C) oven for 4–5 minutes until crispy.

Substitutions

thin wraps or lavash flatbread → Matzo or matzo meal pancakes. For a more traditionally Hanukkah-focused version, substitute thin wraps with crispy matzo sheets. Warm them gently before assembling, or use a savory matzo meal crêpe batter (whisk 1 egg with 0.5 cup water and 0.5 cup matzo meal, season lightly, and pan-fry into thin pancakes) as the wrap base.
smoked salmon, sliced → Gravlax or cured salmon. Use homemade or store-bought gravlax for a slightly sweeter, less smoky flavor. You can also substitute lox or belly lox for a more intensely briny option.
fresh dill → Fresh tarragon or chives. Tarragon offers a faintly anise-like flavor that pairs beautifully with salmon, while chives provide a milder onion note. Use the same quantity.
sour cream → Greek yogurt or crème fraîche. Greek yogurt will make the filling slightly tangier and thicker; crème fraîche will be richer and less tangy. Both work equally well. Use the same quantity.