💙 Lavish Latkes 💙
Two Ways:
Caviar, Crème Fraîche, Chives
Smoked Salmon, Crème Fraîche, Grated Radish
My deli-style Reuben Latkes were a big hit earlier in the week, but for the grand finale, we’re serving Lavish Latkes. Crème fraîche has a luxurious, velvety texture that balances the crispy fried savory latkes with a smooth and rich mouthfeel and a mild tangy flavor. Generous individual servings of caviar and smoked salmon add to the extravagance. Chives and grated radish add color, texture, and a tasteful finishing flourish.
The last night of Hanukkah is special because all eight candles on the menorah are lit, creating a beautiful display of light. It is a time for reflection on the significance of the holiday, the importance of religious freedom, and the enduring spirit of hope and resilience. 💙
Note: Caviar harvested from sturgeon is not kosher according to Jewish dietary law, fish must have scales and fins to be considered so. Sturgeon do not have scales. Whitefish, bowfin, and salmon roe, as well as vegan caviar, are excellent kosher alternatives to sturgeon caviar.
Lavish Latkes Recipe
Extra-Flavorful Savory Latkes
- 2 medium-large russet potatoes (about 12 oz. each)
- 1/2 medium yellow onion
- flour
- everything bagel seasoning
- sea salt and fresh ground pepper
- chopped chives
- 1 – 2 beaten eggs
Use a food processor medium shredding disc to shred potato and onion together. Remove the potato mixture from the food processor, one handful at a time. Squeeze out as much moisture as possible by hand. Alternatively, place a handful of potato mixture in a tea towel and twist to wring out the liquid. Place each handful into a large bowl.
Toss with enough flour to very lightly coat the entire mixture. Season with bagel seasoning and salt & pepper. Don’t be shy. Add plenty chopped chives and toss it all together. Lastly add one beaten egg to help bind the mixture. Add a second egg if necessary. Toss to combine.
Heat a large sauté pan over high heat. Add oil (we like California Olive Ranch Avocado/Olive Oil Blend for high heat cooking) to generously cover the bottom of the pan. When oil is hot, add mounds of the potato mixture.
This recipe makes about 7 -8 medium-sized latkes. For the lacy effect, don’t compact the batter or press down on the latkes. Lower the heat to medium-high. When the bottom of each latke is a deep golden, flip and brown the other side.
Be sure to monitor the heat level to get a crispy golden exterior while cooking the interior completely to get a fluffy, creamy consistency inside. Drain on a wire rack set over a baking sheet. Sprinkle with a bit of fine sea salt while hot.
Keep latkes warm in a 200°F oven until ready to serve.
Lavish Latkes Two Ways
Caviar, Crème Fraîche, Chives
Top warm latkes with a scoop of crème fraîche, a dollop of caviar, and fresh finely chopped chives.
Smoked Salmon, Crème Fraîche, Grated Radish
Top warm latkes with a scoop of crème fraîche, a mound of rough chopped cold-smoked salmon, and freshly grated red radish.
Enjoy one of each and celebrate the Miracle of Hanukkah! 🌟 🌟 🌟
Prayers 💙 🤍 💙
Prayers for our Israeli brothers and sisters during this challenging time. May next Hanukkah bring safety and peace, freedom and plenty, to all people, all over the world.