You may remember I said last week that while I’m recuperating Meakin was spoiling me rotten. Well, this is what “spoiled rotten” looks like.
Here my loving husband turned the simple potato latke into a decadent treat topped with smoked salmon, crème fraiche, and caviar. Latkes can also be served with applesauce or plain with a salad for lunch. Feel free to substitute sour cream for the crème fraiche if you can’t find it in your market. Or better yet, make your own with this super simple recipe using heavy whipping cream and buttermilk.
Warning. This is a very rich dish, so try not to overindulge. While I can’t claim it’s diet food, the good news is that the latkes are baked, not fried in oil as most recipes call for. You’ll be pleasantly surprised at how crisp the latkes are. If you like to do some of the work in advance, the latkes can be prepared ahead and stored, covered, in the refrigerator overnight and simply reheated in the oven the next day.
“Spoiled rotten” just got a whole lot easier.
Adapted from Eating Well
3 teaspoons neutral tasting oil, such as canola
2 lbs. russet potatoes, peeled
¾ cup finely chopped red onion (1 medium)
¼ cup all-purpose white flour
1 teaspoon kosher salt
¼ teaspoons freshly ground black pepper
1 large egg, lightly beaten
1 large egg white, lightly beaten
Set oven racks at middle and lower positions. Preheat the oven to 450 degrees F. Prepare 2 baking sheets by brushing each sheet with 1 teaspoon of the oil.
Using a shredding blade of a food processor or a hand grater, grate the potatoes. Place in a large bowl and add the onions, flour, salt, and pepper. Toss with clean hands to mix well. Add the egg, egg white, and the remaining 1 teaspoon oil, and toss again to mix.
Drop rounded tablespoonfuls of the potato mixture onto the prepared baking sheets and press lightly to form cakes. Bake for 10 minutes, or until golden brown on the bottom. Turn the latkes over, switch the position of the baking sheets, and bake for about 5 minutes longer, or until golden brown.
Transfer the latkes to a platter, arranging brown side up, and serve. Makes about 24 latkes. Top as desired, or serve plain. Latkes may be prepared ahead and stored, covered, in the refrigerator overnight. Reheat in the oven at 350 degrees F for 10 minutes.
Join me later in the week at Foodie Friday at Designs by Gollum, Pink Saturday at How Sweet the Sound, and On the Menu Monday at Stone Gable, where I will link this recipe.