Spider Web Latkes w/ Black Caviar Ants
These crispy wonders are a Jewish staple for Hanukkah but are great as a base to fun hors d’oeuvres or a terrific item to offer at a brunch. Make sure to have applesauce and crème fraiche on hand too.
Ingredients
- 3 Large Potatoes (peeled, washed and shred)
- 1 Large Onion (peeled, washed and shred)
- 2 Eggs
- 1 tbsp Salt
- ½ tbsp Black Pepper
- ½ tbsp Baking Powder
- 3 tbsp Flour (use crushed matzo during Passover)
- ¼ cup Boiling Corn Oil
- Sour Cream
- Black Caviar
Instructions
- Place shredded potato & onion in a cheese cloth or clean dish towel and squeeze all the liquid from them. Place dry potatoes and onion mixture in a bowl.
- To potatoes and onion mixture add Eggs, Salt, Black Pepper, Baking Powder and Flour (use crushed matzo during Passover). Blend well.
- Carefully add Boiling Corn Oil and mix well.
- Place spoonfuls (desired size) into hot pan with ¼-inch light oil. Fry until crispy about 3 minutes and turn to cook other side. For this application make the latkes look like spider webs and use the Sour cream and Black Caviar to decorate.
Notes
Traditionally, serve with a dollop of applesauce and creme fraiche or caviar, smoked salmon or any other topping you can think of.
The latkes freeze well and re-heat in a hot oven very well too.
Variations
Sweet Potato Latkes - follow same recipe just substitute white potatoes with sweet potatoes.
Veggie Latkes - follow same recipe just add shredded zucchini and shredded yellow squash to the mix.
