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
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
- Gently mix the potatoes, flour, eggs, salt, and pepper. Sauté the onion until it caramelizes, and then add to the potato mixture.
- 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.
- 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.