We love to celebrate the first night of Hanukkah by serving latkes, and these, from chef, writer and teacher Andrew Zimmern, are so good that posting the recipe alone is a mitzvah (blessing) of the highest order. 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.
Latkes with Gravlax and Crème Fraîche
- 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
1. 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.
2. 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.
3. 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.
4. 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