Description
A luxurious twist on classic latkes. Think crispy parsnips, creamy creme fraiche, and the smoky richness of salmon and caviar.
Ingredients
Units
Scale
- 2 large parsnips (454 g) parsnips
- 1 large potato (227 g) potato
- 1 small onion (113 g) onion
- 1/4 cups (59 ml) matzo meal
- 2 whole eggs whole eggs
- Salt
- Pepper
- Canola or vegetable oil canola or vegetable oil
- Creme fraiche creme fraiche
- Smoked Salmon smoked salmon
- Caviar caviar
- Micro greens micro greens
Instructions
- Shred the parsnip, potatoes, and onion using a food processor or by hand.
- Squeeze out excess liquid from the shredded vegetables using a clean kitchen towel.
- Combine the shredded vegetables, eggs, matzo meal, salt, and pepper in a large bowl.
- Heat a large skillet over medium heat with canola oil. Test the oil temperature with a small piece of batter; it’s ready when it sizzles.
- Spoon the latke mixture into the hot oil using a teaspoon, gently pressing down to flatten. Cook for 3-4 minutes per side, or until golden brown.
- Remove the latkes to a paper towel-lined baking sheet and sprinkle with salt while hot.
- For the creme fraiche: Mix lemon zest with creme fraiche (or sour cream) and set aside.
- Top each latke with a slice of lox, a dollop of creme fraiche, caviar, and microgreens.
Notes
- For crispier latkes, ensure the shredded vegetables are thoroughly dried; consider weighting them down with a clean towel for 15-20 minutes after squeezing.
- If you don’t have matzo meal, you can substitute with panko breadcrumbs for a similar texture.
- Leftover latkes can be stored in the refrigerator for up to 2 days; reheat gently in a non-stick pan or oven before serving.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Pan-Frying
- Cuisine: Jewish
Nutrition
- Serving Size: 2 latkes
- Calories: 300
- Sugar: 5
- Sodium: 300
- Fat: 20
- Saturated Fat: 5
- Unsaturated Fat: 10
- Carbohydrates: 30
- Fiber: 4
- Protein: 8
- Cholesterol: 100