Chef notes
This is my “adult” Hanukkah latke recipe. It's great for dinner parties as a side or appetizer any time of year too, and also perfect for holidays like New Year’s Eve or anything celebratory. It's a nod to my love for the flavors of my Eastern European heritage and the amazing smoked fish found at best Jewish delis/appetizing shops around the United States.
Special Kitchen Equipment Required: Food processor with shredding disk, strainer and large skillet
Technique Tip: Press latkes down in skillet to flatten (you don’t want them too thick or they won't cook evenly). You can use a box grater to shred potatoes and parsnips, but the food processor will save time and create longer, thinner strands that make the latkes lighter and more crisp.
Swap Option: Swap smoked sturgeon for smoked salmon or smoked trout. Swap fresh chives, chervil or scallions in place of fennel fronds. Swap trout roe for salmon roe or another variety of caviar. Swap sour cream for crème fraîche.
Ingredients
- 1 large baking potato, peeled and quartered lengthwise
- 2 medium shallots, peeled, trimmed and halved lengthwise
- 1 pound parsnips, peeled, trimmed, and halved or quartered
- 1/4 cup unbleached all-purpose flour
- 2 large eggs, lightly beaten
- 1½ teaspoons kosher salt
- 1/4 teaspoon baking powder
- canola oil, for frying
- 1/2 pound thinly sliced smoked sturgeon, cut into small pieces
- 1/2 cup crème fraîche
- freshly ground black pepper, to taste
- 1 ounce trout roe, for garnish (optional)
- 1/2 cup finely chopped fronds and stems from 1 small fennel bulb, for garnish
Preparation
1.Set a large strainer over a bowl. In a food processor fitted with the shredding disk, shred potato and shallots. Transfer to strainer; let stand 5 minutes. Meanwhile, shred parsnips. Squeeze excess liquid from potato mixture. Pour off all of the liquid in a bowl, then add shredded potato mixture, parsnips, flour, eggs, salt and baking powder to the bowl; stir to combine well.
2.In a large skillet, heat 1/4-inch canola oil until shimmering. Working in batches, spoon 2 tablespoons of the potato mixture into the canola oil for each latke, pressing slightly to flatten. Fry latkes in batches over medium heat, turning once, until golden and crisp on both sides, about 7 minutes total.
3.Drain latkes on a paper towel-lined baking sheet. Immediately season with salt.
4.Serve warm, topped with smoked sturgeon, a dollop of crème fraîche, a pinch of pepper, a teaspoon of roe and fennel fronds.
