Recipe courtesy of Emeril Lagasse
Print
Total:
25 min
Prep:
5 min
Cook:
20 min
Yield:
2 dozen
Level:
Easy

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.

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