Latkes with Caviar and Cream

Name: Latkes with Caviar and Cream
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 20
Cuisine: Jewish
Ingredients: 4 large russet potatoes (about 2 1/2 pounds); 1 medium onion, quartered; 3 large eggs, beaten; 2 teaspoons kosher salt; 1 teaspoon freshly ground black pepper; 1/4 cup fine cornmeal; Canola oil, for frying; 1 1/4 cups crème fraîche or sour cream; Caviar, for garnish

Recipe GLPR9cd6cb0816d8b8

Jewish

Appetizer

60 min

88 cal

Servings: 20

Stovetop

SNAP eligible

Crispy potato pancakes served as an elegant appetizer or main course, topped with creamy crème fraîche and luxurious caviar. These golden-brown latkes combine grated potatoes and onion bound with eggs and cornmeal, then pan-fried until perfectly crunchy on the outside and tender within. A sophisticated dish that works beautifully for special occasions or holiday celebrations.

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Ingredients

4 large russet potatoes (about 2 1/2 pounds)

1 medium onion, quartered

3 large eggs, beaten

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

1/4 cup fine cornmeal

Canola oil, for frying

1 1/4 cups crème fraîche or sour cream

Caviar, for garnish

Directions

Peel and coarsely shred the potatoes using a box grater or food processor. Immediately place the shredded potatoes in a clean kitchen towel and squeeze firmly over a bowl to remove excess moisture—this is critical for crispy latkes.
Pulse the quartered onion in a food processor until finely minced, then add it to the squeezed potatoes in a large mixing bowl.
Add the beaten eggs, kosher salt, black pepper, and cornmeal to the potato and onion mixture. Stir gently until all ingredients are evenly combined and the mixture holds together slightly.
Heat about 1/2 inch of canola oil in a large heavy skillet over medium-high heat until shimmering and very hot, about 350°F.
Working in batches, drop heaping tablespoon-sized portions of the potato mixture into the hot oil. Gently flatten each latke with a spatula to create a thin cake about 1/4 inch thick.
Fry each latke for 3 to 4 minutes on the first side until golden brown and crispy. Using a slotted spatula, carefully flip and fry the other side for another 2 to 3 minutes until equally golden and the edges are crispy.
Transfer cooked latkes to a paper towel-lined plate to drain excess oil. Keep finished latkes warm while continuing to fry the remaining mixture in batches, maintaining the oil temperature.
Serve the warm latkes topped with a dollop of crème fraîche and a generous spoonful of caviar. Serve immediately while the latkes are still crispy.

Comments

Grocery List Plus Editorial Staff3.75

Caviar is not a realistic pantry stock at Charlotte grocery chains and will require a specialty stop—Harris Teeter's seafood counter might carry it, but availability and cost are unpredictable, and a jar easily runs $30–$60+, which floors the per-serving price for a 20-latke yield. The potatoes, onions, eggs, and oil are universally available and cheap, but the actual prep time is longer than stated: grating and squeezing potatoes, frying in batches, and plating for 20 takes closer to 90 minutes for a home cook. This is a showstopper appetizer for a special occasion, not a weeknight meal, and leftovers do not reheat well—the latkes lose their crisp by the next day.