How to Make Potato Latkes with Caviar: A Step-by-Step Recipe

Potato latkes are a beloved Hanukkah tradition. These fried potato pancakes are crisp on the outside and tender on the inside. According to the National Potato Council, an estimated 50 million latkes are eaten during the eight-day Jewish holiday every year.

While latkes are often served with applesauce or sour cream, they can also be topped with expensive caviar for an elegant appetizer or side dish. Caviar is salted fish roe, typically from sturgeon or salmon. The most prized type, beluga caviar, can cost up to $10,000 per pound according to Caviar Imports. Combining humble latkes with indulgent caviar makes for a delightful contrast of flavors and textures.

Follow this step-by-step recipe to make perfect potato latkes and top them with caviar for a special holiday treat.

Ingredients Needed for Potato Latkes with Caviar

1. Potatoes

Russet or Yukon Gold potatoes work best for making crispy latkes. Allow 1 to 1 1/2 pounds of potatoes per 4 to 6 servings.

2. Onions

One small onion, finely grated, adds flavor and moisture.

3. Eggs

Eggs help bind the potatoes together. Use 1 to 2 large eggs.

4. Flour or Matzo Meal

2 to 4 tablespoons of flour or matzo meal gives the latkes structure.

5. Salt and Pepper

Season to taste with 1 teaspoon salt and 1/4 teaspoon pepper.

6. Vegetable Oil for Frying

You’ll need about 1/2 cup oil for frying. Canola, vegetable, peanut, or grapeseed oil work well.

7. Caviar for Topping

Choose whichever type of caviar you prefer. Plan for 1 to 2 ounces per serving.

Preparation of Ingredients

Making the Potato Latkes

1. Grating the Potatoes and Onions

Using a food processor or box grater, grate the potatoes and onion. You want long shreds rather than a mushy texture.

2. Mixing the Ingredients

Drain any excess liquid from the potatoes and onions. This step helps make the latkes crispy. In a large bowl, mix the grated veggies with the eggs, flour or matzo meal, salt, and pepper.

3. Forming and Frying the Latkes

In a large skillet, heat 1/4 inch oil over medium-high heat. Scoop the potato mixture into rounds using about 1/4 cup per latke and gently press down to flatten. Fry until deeply golden, about 4 minutes per side. Drain on a paper towel-lined baking sheet and keep warm in a 200°F oven while you fry the rest.

Serving the Potato Latkes with Caviar

Top the crispy, hot latkes with a dollop of cold, luxurious caviar. Sour cream, applesauce, chopped red onion, and dill make tasty accompaniments as well.

Enjoy this elegant twist on a traditional Hanukkah favorite!

Tips for Making Perfect Potato Latkes with Caviar

Follow these tips for the ultimate potato pancakes worthy of being topped with caviar.

1. Choosing the Right Potatoes

Starchy russet potatoes make the crispiest latkes. If you prefer a less dense interior, use Yukon gold potatoes instead. New or waxy potatoes don’t work as well because they have a higher water content.

2. Draining Excess Liquid from Grated Potatoes and Onions

Let the shredded potato-onion mixture sit for 5 minutes after grating to allow the excess moisture to drain off. Then gently press down on the mix to remove even more liquid. Skipping this step can result in mushy or greasy latkes.

3. Keeping the Fried Latkes Crispy

Fry the latkes in batches, allowing the oil to reheat between each, for even cooking. Keep the finished potato pancakes warm on a baking sheet in a low oven while you fry the rest. This ensures they stay crisp.

4. Choosing and Serving the Caviar

While beluga caviar is the most prized at up to $10,000 per pound according to Caviar Imports, more affordable options include salmon roe and American sturgeon caviar. Allow 1 to 2 ounces of caviar per person. Place a small spoonful over hot latkes and serve immediately.

Conclusion: Enjoying Your Homemade Potato Latkes with Caviar

Crisp, golden potato latkes topped with salty, rich caviar make an elegant holiday appetizer to be savored. From humble pancake to decadent delight, this combination celebrates the spirit of Hanukkah. Fry up batches of latkes for your celebration using russet potatoes, onion, flour, eggs, and oil. Then add a dollop of whichever caviar suits your tastes and budget. This unique twist on the traditional fried potato pancake is sure to be a hit at your Hanukkah gathering!