Themes & Special Menus
|Latkes with Caviar and Cream|
Adapted from Joy of Kosher, Fast, Fresh Family Recipes
...When I have guests, I stick to a classic- then I go wild with toppings, creating a latke topping bar, so Chanukah party guests can mix and match or try all.
4 large russet potatoes (about 2 1⁄2 pounds)
Fill a large bowl with cold water. Peel the potatoes, cut them into quarters lengthwise, and place them in the bowl of cold water to prevent browning.
Combine the eggs, salt, and pepper in a large bowl; set aside.
Heat about 1 inch of the canola oil in a large sauté pan over medium-high heat.
Put the onion and potatoes in a food processor and pulse until pureed. Transfer the mixture to the large bowl with the eggs. Add the cornmeal and mix to combine.
Line a baking sheet with paper towels.
To keep the latkes warm and crispy once fried, spread them in a single layer on a baking sheet and place in a 200°F oven until ready to serve.
To serve, place the latkes on a large serving tray and garnish each with a generous tablespoon of crème frâiche and caviar.
Recipe: Latkes, diary or parve, Chanukah