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Hanukkah: Emeril's Special Latkes




Source of Recipe


Emeril Lagasse


List of Ingredients




2 1/2 pounds baking potatoes, peeled
1 medium onion, julienned
2 eggs
Salt
Freshly ground white pepper
1/4 teaspoon baking powder
2 tablespoons matzoh or all-purpose flour
Vegetable oil, for frying
1 cup applesauce
1 cup sour cream
4 ounces caviar

Recipe



Using a hand grater or food processor, grate the potatoes. In a mixing bowl, combine the grated potatoes, onions, 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 in the center of each latke. Place the latkes on a platter and serve warm