Latkes with Gravlax and Crème Fraîche
These potato latkes from chef, writer and teacher Andrew Zimmern are so good that posting the recipe alone is a mitzvah (blessing) of the highest order. The Festival of Lights refers to a lamp in the temple that was supposed to have only enough oil to last the Maccabees one night, but instead lasted for eight. The holiday celebrates the miracle of the oil, so fried foods are often featured at Hanukkah feasts. Problem is, most potato pancakes, or latkes, are awful. Luckily for you, these are amazing. In addition to topping them with crème fraiche, gravlax and dill, you can gild the lily and add a dollop of salmon roe, as we do here, or serve them simply with applesauce instead.
Ingredients:
- 1 1/4 lb. (625 g) Yukon Gold potatoes, peeled and cubed
- Kosher salt and freshly ground white pepper
- 1 1/2 lb. (750 g) russet potatoes, peeled
- 1 large yellow onion, grated
- 2 eggs, lightly beaten
- 1/2 cup (2 oz./60 g) matzo meal
- Vegetable oil for frying
- Crème fraîche, gravlax and dill sprigs for serving
Directions:
Place the Yukon Gold potatoes in a saucepan, cover with cold water and season generously with salt. Bring to a boil and cook until tender, about 15 minutes. Drain the potatoes, then pass them through a ricer into a large bowl.
Using the large holes of a box grater, shred the russet potatoes into a colander. Rinse under cold water, then pat dry with a clean kitchen towel. Add half of the russets to the bowl with the Yukon Golds.
In a food processor, combine the remaining russets and the onion and pulse until pasty, about 20 times. Transfer to a fine-mesh strainer and press dry. Add to the bowl and stir in the eggs, matzo meal, 2 tsp. salt and 1/2 tsp. white pepper.
Line a baking sheet with paper towels. In a large, heavy fry pan over medium heat, pour in oil to a depth of 1/4 inch (6 mm) and heat to 350°F (180°C) on a deep-frying thermometer. Working in batches, spoon 2 Tbs. of the batter into the oil for each latke and press to flatten. Fry, turning once, until golden and crisp on both sides, about 7 minutes. Transfer to the prepared baking sheet and sprinkle lightly with salt. Serve the latkes with crème fraîche, gravlax and dill sprigs. Makes about 3 dozen latkes.
Make Ahead: The latkes can be refrigerated overnight. Reheat in a 375°F (190°C) oven for 5 minutes.
Recipe courtesy of Andrew Zimmern, four-time James Beard Award-winning TV personality, chef, writer, teacher, executive producer and host of Travel Channel's Bizarre Foods and The Zimmern List. www.andrewzimmern.com