Servings: 6

Prep time: 20 minutes

Total time: 1 hour 20 minutes

Ingredients

for the everything bagel spice mix:

1/4 cup dried garlic flakes

1/4 cup dried onion flakes

1/4 cup poppy seeds

1/4 cup sesame seeds

3 tablespoons caraway seeds (optional)

2 tablespoons coarse sea salt

for the latkes:

4 pounds russet potatoes, peeled

2 small yellow onions, peeled

1 cup all-purpose flour

1/2 cup everything bagel spice mix, plus more for sprinkling

4 eggs, lightly beaten

peanut oil for frying

for the sandwich:

1/2 pound plain cream cheese

3-4 vine-ripe tomatoes, thinly sliced

1 red onion, thinly sliced

1 jar capers, drained and rinsed

1 pound thinly sliced nova

1 English cucumber, thinly sliced

Directions

1. Make the everything bagel spice mix: Mix everything in a bowl and set aside. Mix will keep in an airtight container for up to 3 months.

2. Make the latkes: Using a food processor with the grater attachment (or a box grater), coarsely grate the potatoes and onions. transfer to a cheesecloth or a clean towel and squeeze as much of the moisture out as you can. Allow the mixture to rest for 3 minutes before wringing it out again.

3. In a large bowl, mix together the flour, everything bagel spice, and eggs until they form a paste. Add the potato and onion and mix until they are evenly coated.

4. In a large skillet, heat about 1-inch of peanut oil over medium heat until it’s shimmering. Add roughly 1/2 cup of the latke mixture to the pan, flattening it with a spatula into a 4 1/2-inch circle. Fry until golden brown, 2 to 3 minutes, then flip and cook 2 to 3 minutes more. Transfer the latkes to a paper towel-lined plate and sprinkle with more spice mix. Repeat with remaining mixture, being careful not to overcrowd the pan.