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Hanukkah Helper: Luxe Latke Recipe From Petrossian Caviar
Photo courtesy of Petrossian
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Chef Giselle Wellman has worked at some of the country's finest restaurants: Del Posto, Bouchon, and Jean Georges are just a few of the fine dining establishments that make her resume so strong. These days, Wellman is keeping it keeping it classy over at Petrossian in West Hollywood, preparing fresh fare that's marked by luxury and style. Items like the Egg Royal -- made with scrambled egg, vodka whipped cream, caviar -- dot the menu, but that doesn't mean there isn't some room for classic comfort food.
For many Angelenos that means latkes. Now, unless you were born and bred in Beverly Hills, these are not the latkes your bubbe makes. But that's exactly why you'll love them. Wellman's potato pancakes are fried to perfection and then topped with caviar and creme fraiche. It's the decadent touch that'll wow your holiday guests -- and maybe even give your bubbe a run for her money.
Here's how it's done:
Ingredients
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5 pounds russet potatoes, or 8-9 medium size potatoes
5 cups diced onion
3-4 eggs (lightly beaten)
1 cup matzo meal or all-purpose flour (more or less as needed)
2 tablespoons kosher salt, to taste
Canola or peanut oil, for frying
1 tablespoon of chopped chives
1 tablespoon of chopped parsley
creme fraiche and caviar for garnish
Use a box grater or a food processor's grating disk to shred the potatoes. After you are done shredding the potatoes you will want to squeeze all the water out. If you have cheese cloth at your house you can put all the potatoes in the cheese cloth and squeeze out the water. (Be sure to keep the potato water.) If not, just do your best with your hands. Let the potato water sit undisturbed until the starch has collected on the top. Once this pale layer has formed you will carefully drain the water and add the starch back to the potatoes. At this point you add the flour and coat all the potato.
Add the rest of the ingredients and make sure that everything is well incorporated. The potato mixture should allow you to form the patties without it being too sticky. If you find it to be too sticky, add a little more of the mazto meal or flour. Now you're ready to start frying.
Heat about ½ an inch of oil in a skillet on medium to high heat. As you go you can form the patties, they should be around 3-4 inches wide and 1 inch thick. Cook the patties until golden brown around the edges, then flip to get the same color on the other side. Have a sheet tray with a paper tower ready, so you can put the potatoes on when they are done.
Let cool for a minute then add a dollop each of crème fraiche and caviar to serve. It will be a latke you will never forget.
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