Latkes with Caviar
Serves 6-8
For this author, the holiday season means latkes, AKA potato pancakes that are served during Hanukkah. Latkes are everything good about fried potatoes, and when served with the traditional toppings of sour cream and applesauce, are the perfect balance of sweet-salty-savory. They’re also a superior vehicle for caviar.
This recipe can be scaled up or down to suit your party size, can easily be made gluten free, and doesn’t require fancy tools (just a box grater and your own two hands). WARNING: You WILL get your hands dirty but the payoff is DEFINITELY worth it… just like shucking oysters.
Ingredients
- 5 potatoes, scrubbed, peels intact
- 1 white onion
- 1 egg
- ⅛ cup flour, breadcrumbs, or matzo meal
- Safflower oil
- Salt and white pepper, to taste
- 100g tin of Sterling Caviar (Click here to purchase!)
- Apple sauce
- 1 small tub sour cream
- Fresh chives, chopped
Process
- Using a box grater or food processor grate potatoes and onions. Transfer to a clean kitchen towel and squeeze out as much liquid as possible.
- Pour an inch of safflower oil into a large saucepan over medium-high heat until it is hot (tip: you’ll know the oil is hot when a strip of grated potato sizzles upon contact).
- Scoop ¼ cup of the mixture into your hands or between two spoons, and shape into a patty, wringing out any residual moisture.
- Working quickly, drop the latkes into the hot oil, repeating until the pan is full but not overcrowded.
- Fry until deep golden-brown, flipping the latkes as the edges crisp. 3 to 5 minutes per side.
- Using a slotted spoon or spatula, transfer the latkes to a paper towel lined plate and sprinkle with salt while the latkes are still hot. Repeat with remaining mixture.
Serve warm with a dollop of sour cream, applesauce, a sprinkle of chives, and a spoonful of caviar. Mazel!
Pro tip: To make ahead of time, simply freeze latkes and reheat in the oven or toaster before serving.
