Potato Latkes with Caviar
serves 2-4
Traditionally, latkes are made with chopped onion, but using a leek instead gives this version some sweetness to play off the crisp potato and the briny pop of the caviar.
3 russet potatoes, peeled and finely grated
1 leek, finely chopped
1 egg, beaten
1/4 cup chopped fresh parsley
vegetable oil, for frying
crème fraîche, to taste
caviar, to taste
prep: 15 minutes
total: 25 minutes
wire strainer
mixing bowl
large skillet
bowls
1. Finely grate the potatoes. Put the potatoes into a sieve or colander over a bowl. Press the potatoes into the sides of the colander so their liquid drains into the bowl. Pour off the liquid, reserving the thick starch left behind in the bottom of the bowl. Add the potatoes to the bowl and toss to coat them with the starch.
2. Finely chop the leek, beat the egg, and mince the parsley. Using a spoon or your hands, mix the egg, leek and parsley in with the potato. Season with salt and pepper and form into palm-size patties.
3. In a large skillet, heat 1/4 inch of vegetable oil over medium-high heat until almost smoking. Fry the latkes until brown and crispy, about 5 minutes per side. Set aside on a paper towel or clean paper bag to drain.
4. Serve with crème fraîche and caviar.
2. Finely chop the leek, beat the egg, and mince the parsley. Using a spoon or your hands, mix the egg, leek and parsley in with the potato. Season with salt and pepper and form into palm-size patties.
3. In a large skillet, heat 1/4 inch of vegetable oil over medium-high heat until almost smoking. Fry the latkes until brown and crispy, about 5 minutes per side. Set aside on a paper towel or clean paper bag to drain.
4. Serve with crème fraîche and caviar.
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