Luxury Caviar Latkes From Russ & Daughters Recipe
Recipe information
Make Luxury Caviar Latkes From Russ & Daughters in just 50m. This year for Hanukkah, pair Niki Russ Federman’s iconic Caviar Lover’s Black and Whites with kosher sparkling wine for a bubbly holiday celebration
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Ingredients
Latke batter
Frying
Toppings & assembly (per 12–16 small latkes)
Latke batter
1. Prepare potatoes and onion
Using a box grater or food processor fitted with a coarse grating disk, grate the peeled russet potatoes and the peeled yellow onion. Place grated potato in a large bowl of cold water and swish to remove excess starch for 1 minute, then drain in a colander.
2. Dry potatoes
Working in small batches, transfer grated potatoes to a clean kitchen towel or several layers of cheesecloth. Gather the cloth and twist to squeeze out as much liquid as possible—this step is critical for crisp latkes. Discard the drained liquid or reserve the starch that settles (optional).
3. Combine batter
In a large mixing bowl, combine the well-drained grated potatoes and grated onion. Add the beaten egg, flour, matzo meal (if using), salt, and pepper. Stir until evenly combined. The mixture should hold together when squeezed; if too loose, add an extra tablespoon of flour or matzo meal.
Frying
4. Heat oil
In a large heavy skillet (cast-iron preferred), add the neutral oil and clarified butter or schmaltz. Heat over medium-high until shimmering and a small pinch of batter sizzles immediately and browns (about 350–375°F / medium-high). Use a thermometer or test carefully.
5. Fry latkes
Spoon tablespoon-sized portions of batter into the hot oil, flattening each gently with the back of the spoon to form 2.5–3 inch rounds. Fry in batches without crowding, 2–3 minutes per side, until deep golden brown and crisp. Adjust heat as needed so they brown without burning. Transfer to a wire rack set over a rimmed baking sheet or to a plate lined with paper towels to drain. Keep finished latkes warm in a 200°F oven while cooking remaining batches.
Toppings & assembly
6. Portion creme fraiche
Using a teaspoon or small melon baller, place a small dollop (about 1/2 to 3/4 teaspoon) of chilled creme fraiche in the center of each warm latke.
7. Add salmon (optional)
If using smoked salmon, fold or roll a thin strip and place a small ribbon atop the creme fraiche on each latke. This is optional but adds texture and flavor that complements the caviar.
8. Top with caviar
Using a mother-of-pearl spoon or the back of a teaspoon (metal can impart off flavors), carefully place about a scant teaspoon (approximately 2–3 grams) of the Caviar Lover’s Black and Whites on top of each creme fraiche-topped latke. For a more generous presentation, use up to 1/2 teaspoon per latke.
9. Garnish and season
Sprinkle a few snips of fresh chives and a small pinch of finely chopped dill over each bite. Finish with a few flakes of sea salt and a tiny squeeze of lemon over several latkes just before serving (avoid squeezing lemon directly onto caviar for all pieces—offer wedges at the table).
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