A deluxe take on latkes, mixed with parsnips and adorned with smoked salmon, creme fraîche, and caviar, it promises a night of indulgence.
There are times when the desire to go beyond the everyday simply stems from a spirited “just because.” Consider making tonight one such occasion for you and those whose company you enjoy – and serve up these pretty looking little vessels of deliciousness.
And while I’m by no means against traditional latkes, adding parsnips into the mix is definitely a new favorite of mine. Their slightly sweet, earthy flavor pairs wonderfully with the usual ingredients, and they crisp up beautifully when cooked.
Now, once we’ve created the latkes base, it’s time for toppings, and since we’re going fancy tonight, I’m rolling out the big guns. A layer of finely sliced smoked salmon (get the best one you can afford), then topped with silky smooth creme fraîche, and as the crowning touch – a chunk of caviar (again, the best one you can afford).
Serve with a glass of Champagne or Chablis, and toast to your own fanciness.
Parsnip Latkes with Smoked Salmon and Caviar
- Total Time: 25 minutes
- Yield: 12 latkes 1x
Description
A deluxe take on latkes, mixed with parsnips and adorned with smoked salmon, creme fraîche, and caviar, creating pure indulgence.
Ingredients
Parsnip Latkes:
- 2 large parsnips (about 1lb, peeled and cut into chunks)
- 1 large potato (peeled and cut into chunks)
- 1 small onion (cut into quarters)
- 1/4 cup matzo meal
- 2 whole eggs
- Salt and pepper (to taste)
- Canola or vegetable oil (fir frying)
Toppings
- Creme fraiche (or sour cream + lemon zest)
- Smoked Salmon
- Caviar
- Micro greens
Instructions
- First make the latkes. Shred the parsnip, potatoes and onion using the shredding attachment of your food processor or shred by hand if you prefer.
- Use a clean kitchen towel and squeeze out as much liquid as you can, about a handful at a time.
- Then add vegetables to a large bowl and mix in the eggs, matzo meal and salt and pepper.
- Heat a large skillet over medium heat with canola oil and test with a small piece of batter to see if the oil is hot enough. If it sizzles, it’s ready.
- Then use a teaspoon (for mini size) and spoon a mixture of the latke into the hot oil, gently pressing down so it flattens and is even and cook on first side for about 3-4 minutes. Then carefully flip over and cook the other side for another 2-3 minutes until golden brown.
- When done, remove to a paper towel lined baking sheet and sprinkle with salt while it’s still hot.
- To make the creme fraiche, just mix a bit of lemon zest with the creme fraiche (or sour cream) and set aside.
- Top latke with a slice of lox, a dollop a bit of the creme fraiche, caviar and micro greens.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Appetizer
- Method: Frying
- Cuisine: American
