A deluxe take on latkes, mixed with parsnips and adorned with smoked salmon, creme fraîche, and caviar, creating pure indulgence.
- 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)
- Creme fraiche (or sour cream + lemon zest)
- Smoked Salmon
- Micro greens
- 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
Keywords: latkes, finger food, smoked salmon, caviar, luxury