Grown-Up Latkes

Latkes, or fried potato pancakes, are a family tradition my husband grew up savoring. He used to eat them sweet with applesauce or savory with sour cream. I gave him a taste of his childhood with a grown-up twist by topping my crispy latkes with crème fraîche and a bit of briny caviar.


Latkes with Caviar and Crème Fraîche

1 large or 2 small russet potatoes,
grated on a large box grater

2 eggs

1 medium yellow onion 

1 tablespoon oil

¼ cup flour

Salt and pepper to taste

2 cups oil, suitable for frying

2 ounces fresh caviar

1 cup crème fraîche or sour cream

½ cup diced chives


  1. Gently mix the potatoes, flour, eggs, salt, and pepper. Sauté the onion until it caramelizes, and then add to the potato mixture.
  2. Heat oil in a cast-iron skillet until it hits about 300 degrees. Place about ¼ cup of the mixture into the hot oil, and fry until crisp and golden brown on each side, about 7 minutes total. Rest latkes on a paper towel, and sprinkle with sea salt.
  3. Once you’re finished frying all the latkes, place 1 teaspoon of your favorite caviar and 1 teaspoon of crème fraîche onto each latke.
    Garnish with chives.


Danielle Kartes is a former restaurateur, a home cook, mom, and food stylist, as well as the author of Rustic Joyful Food: My Heart’s Table and her new book, Rustic Joyful Food: Generations.

is a 425 contributor.
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