Description
These potato latkes with caviar and crème fraîche make the perfect canapes. The secret is in the caviar crème fraîche. Make sure to make a large batch. These little potato latkes disappear very fast!
Ingredients
Units
Scale
- 1kg (2 lb) floury potatoes
- 1 medium onion
- salt and pepper to taste
- oil for frying
- crème fraîche
- caviar
- parsley, for garnishing
Instructions
- Peel the potatoes and onion then grate or shred everything. (A food processor is really handy.)
- Mix the potatoes and onion, add seasoning then place the mixture in a colander/sieve. The idea is to squeeze out all the moisture now, so try your best to get every last drop of liquid out of the mix.
- Heat 1cm (½ inch) of oil in a large frying pan/skillet.
- When you think the oil’s temperature is high enough, take a tiny piece of grated/shredded potato and add it to the pan. If the potato starts bubbling/sizzling, you know it’s ready.
- With clean, wet hands, place a handful of the potato mixture between palms and squeeze out any additional moisture while making a nice palm-sized patty. Gently place the patty in the heated oil, and continue squeezing and shaping latkes until out of room in the skillet.
- Fry until the bottom sides are golden brown then flip them over and cook until second side is also a lovely shade.
- Place the latkes on paper towels to drain the fat. Continue the latke assembly line until all the potato mixture is gone.
- Spoon a generous dollop of crème fraîche on each latke, plus a bit of caviar and serve immediately.
Notes
- You don’t need to serves these luscious latkes with crème fraîche and caviar. They can be served the traditional way as well, i.e. apple sauce or sour cream.
- Luckily, I have this tacky, plastic hamburger press which all of a sudden became very useful in moulding the latkes in exactly the same shape and size. If you have one, do give it a try.
- In this recipe I used groundnut (peanut) oil as it has a higher smoke point than others.
- Simply use smaller quantities of the potato mix to make bite-sized latkes for dinner parties. That means the cooking time will also be considerably less.
- The price of caviar varies greatly. Buy the type that will suit your budget, whether it’s lumpfish roe, salmon eggs or sturgeon caviar.
- Prep Time: 40 minutes
- Cook Time: 10 minutes
Nutrition
- Serving Size: 1 serving
- Calories: 504
- Sugar: 1.6 g
- Sodium: 63 mg
- Fat: 39.1 g
- Saturated Fat: 1.8 g
- Carbohydrates: 34.6 g
- Fiber: 3.4 g
- Protein: 5.2 g
- Cholesterol: 15 mg