recipe

Fancy mini latkes

cookingwithcocktailrings.com

Shred potatoes and onion

Peel the potatoes into cold water so they don’t oxidize. Fit a food processor with a grater attachment. Grate the potatoes and onions and place into a large bowl.

1

Squeeze excess moisture

Wrap the mixture in cheesecloth and squeeze all the excess liquid from the potatoes and onions then return them to the mixing bowl.

2

Combine latke mixture

Add the eggs, matzo meal, baking powder, salt and pepper and use a wooden spoon to combine. The mixture should be wet and thick.

3

Heat oil

Add the schmaltz and enough oil to fill a large cast iron skillet ¼” of the way up and heat over medium heat until the oil is hot and shiny.

4

Shape latkes

Working in batches to not overcrowd the pan, scoop the latke batter in spoonfuls and use your hands to shape into a small disc.

5

Fry latkes

Add to the hot oil and fry until golden brown on both sides and the edges are crispy, about 3 to 4 minutes total. Remove to a paper towel lined plate to drain.

6

Assemble and serve

 Repeat with the remaining potato mixture. Serve latkes hot topped with crème fraîche, chives and caviar.

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