Emeril's Special Latkes
Emeril's Special Latkes
- Level: Easy
- Yield: 2 dozen
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 189
- Total Fat
- 15
- Saturated Fat
- 2
- Carbohydrates
- 11
- Dietary Fiber
- 1
- Sugar
- 2
- Protein
- 3
- Cholesterol
- 46
- Sodium
- 216
- Total: 25 min
- Prep: 5 min
- Cook: 20 min
- Level: Easy
- Yield: 2 dozen
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 189
- Total Fat
- 15
- Saturated Fat
- 2
- Carbohydrates
- 11
- Dietary Fiber
- 1
- Sugar
- 2
- Protein
- 3
- Cholesterol
- 46
- Sodium
- 216
- Total: 25 min
- Prep: 5 min
- Cook: 20 min
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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