Emeril's Special Latkes

Name: Emeril's Special Latkes
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 2 dozen
Ingredients: 1 cup sour cream; 4 ounces caviar; 1 cup applesauce; 2 1/2 pounds baking potatoes, peeled; 1 medium onion, julienned; 2 eggs; 1/4 teaspoon baking powder; 2 tablespoons matzoh or all-purpose flour; Salt; Freshly ground white pepper; Vegetable oil, for frying

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Level: Easy
Total: 25 min

Prep: 5 min
Cook: 20 min

Yield: 2 dozen

Level: Easy
Total: 25 min

Prep: 5 min
Cook: 20 min

Yield: 2 dozen

Ingredients

1 cup sour cream

4 ounces caviar

1 cup applesauce

2 1/2 pounds baking potatoes, peeled

1 medium onion, julienned

2 eggs

1/4 teaspoon baking powder

2 tablespoons matzoh or all-purpose flour

Salt

Freshly ground white pepper

Vegetable oil, for frying

Directions

Using a hand grater or food processor, grate the potatoes. Wring dry in a dish towel. Put into a mixing bowl, and toss with onion, eggs, baking powder, and flour. Mix well. Season with salt and pepper.
In a large skillet, over medium-high heat, cover the bottom with 1/2-inch of oil. When the oil is hot, spoon 2 tablespoons of the filling into individual cakes. Using the back of the spoon, flatten each pancake. Pan-fry until golden brown on each side, about 2 to 3 minutes. Remove from the oil and drain on paper towels. Fry the cakes in batches and do not over crowd the pan.
To serve, place a dollop of the applesauce or sour cream and caviar in the center of each latke. Place the latkes on a platter and serve warm.