© Keller & Keller
Active Time
N/A
Total Time
40 MIN
Yield
Serves : makes about 4 dozen 1 1/2-inch latkes

"You don't have to eat latkes with applesauce or sour cream," says Rachel Klein. She treats rustic potato latkes like regal blinis, serving them with farmed paddlefish roe (a sustainable, less expensive alternative to wild sturgeon caviar) and crème fraîche.    Latke Recipes  

How to Make It

Step 1    

In a food processor or on a box grater, coarsely shred the potato and onion. Transfer to a colander and squeeze dry. Let stand for 2 minutes, then squeeze dry again. Transfer the potato mixture to a large bowl. Add the flour, matzo meal, egg, salt and pepper and stir to combine.

Step 2    

In a medium skillet, heat 2 tablespoons of vegetable oil until shimmering. Drop packed teaspoons of the potato mixture into the skillet and flatten them with the back of a spoon. Cook the latkes over moderately high heat until the edges are golden, about 1 1/2 minutes; flip and cook until golden on the bottom, about 1 minute. Drain on paper towels. Repeat with the remaining potato mixture, adding more oil to the skillet as needed.

Step 3    

Arrange the latkes on a platter and top each one with crème fraîche, gravlax and roe. Serve warm.

Make Ahead

The fried latkes can be kept at room temperature for up to 4 hours. Reheat them on a dark baking sheet in a 375° oven for about 5 minutes, or until warmed through and crisp.

Notes

Paddlefish is a relative of sturgeon. Its roe is available at specialty food stores.

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