RECIPES

Crispy Potato Latkes with Crème Fraîche

By Chef Alex Bolar
December 20, 2024
Serves
3–4
Ingredients
FOR CRÈME FRAÎCHE-
Heavy Cream2 cups
Cultured Buttermilk2 tbsp
FOR LATKES-
Russet Potatoes2 large
Onion1 large
Eggs2
All-Purpose Flour1/2 cup
Fine Sea Salt2 tsp
Black Pepper1 tsp, ground
Canola Oilfor pan frying
Steps
  1. FOR CRÈME FRAÎCHE:
  2. In a small bowl, combine and mix the heavy cream and cultured buttermilk. Pour mix into a wide mouth mason jar. Allow to sit at room temperature for 12 hours and then store in the refrigerator for up to 3 weeks.
  3. FOR LATKES:
  4. much of the liquid as possible. Quickly transfer the mixture to a large bowl. Add the eggs, flour, salt, and pepper, and mix until the flour is absorbed.
  5. In a medium, heavy-bottomed pan, over medium-high heat, pour in about 1/4 inch of the canola oil. Once the oil is hot, drop large spoonfuls of the latke mix into the hot pan, with plenty of space in between. Use a spatula to flatten and shape the latkes into discs. When the edges are golden brown and crispy, about 5 minutes, flip. Cook until the second side is deeply browned, about another 4-5 minutes. Transfer the latkes to a paper towel- lined plate to drain and sprinkle with salt while still warm. Repeat in batches with the remaining latke mix.
  6. Serve with crème fraîche.
Cook a meal for someone you love
Cook a meal for someone you love