Tea Sandwiches and Blueberry Cake
Perfect for a light afternoon snack or gathering with loved ones. I love making tea sandwiches and blueberry cake for a cozy afternoon treat or a light lunch. They’re simple...
Holiday Dinner
Andrew’s Latkes
One of my favorite ways to use potatoes is making mini latkes that are crispy on the outside, fluffy on the inside. They’re perfect for Hanukkah or any holiday. I top them with crème fraîche, caviar, and chives, or go classic with sour cream and applesauce.
Ingredients
- 2½ pounds Russet potatoes (about 3 large potatoes)
- 1 medium yellow onion, chopped
- 2 large eggs, lightly beaten
- ⅓ cup matzo meal
- 2 teaspoons baking powder
- Kosher salt, as needed
- Freshly ground black pepper, as needed
- 1 cup schmaltz (chicken fat)
- Canola oil, as needed, for frying
- ½ cup crème fraîche
- 2 tablespoon diced chives
How to do it
- Peel the potatoes into cold water so they don’t oxidize. Fit a food processor with a grater attachment. Grate the potatoes and onions and place into a large bowl.
- Wrap the mixture in cheesecloth and squeeze all the excess liquid from the potatoes and onions then return them to the mixing bowl.
- Add the eggs, matzo meal, baking powder, salt and pepper and use a wooden spoon to combine. The mixture should be wet and thick.
- Add the schmaltz and enough oil to fill a large cast iron skillet ¼” of the way up and heat over medium heat until the oil is hot and shiny.
- Working in batches to not overcrowd the pan, scoop the latke batter in heaping spoonfuls and use your hands to shape into a disc.
- Add to the pan and fry until golden brown on both sides and the edges are crispy, about 3 to 4 minutes total. Use a spatula to remove to a paper towel lined plate to drain. Repeat with the remaining batter.
- Serve latkes hot topped with crème fraîche, chives and caviar.
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