Emeril's Special Latkes

Recipe courtesy Emeril Lagasse

Show: Emeril LiveEpisode: Holiday Feast

Rated: 5 stars out of 5Rate itRead users' reviews (13)

RECIPE
COMMENTS & REVIEWS(13)

Cook Time:
20 min
Level:
Easy
Yield:
2 dozen

Times:

Prep: 5 min
Inactive Prep: --
Cook: 20 min
Total:: 25 min

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Ingredients

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

Directions

Using a hand grater or food processor, grate the potatoes. Wring dry in a dish towel. Put into a mixing bowl, and toss with onion, 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 and caviar in the center of each latke. Place the latkes on a platter and serve warm.

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Comments & Reviews

recipe Emeril's Special Latkes
Michele North Brunswick, NJ 12-15-2009
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Outstanding Holiday Treat
Rated: 5 stars out of 5

Delicious, simple and very tasty. A few suggestions to make it work well: -Make sure to thoroughly wring and dry out the... grated potato. It makes a difference in the way they cook in the oil. -Use a sweet onion. -Fry at medium high at all times - resisting the urge to go high. Made slowly and with love is better than burnt on the outside and raw inside. -Forget the caviar and serve it with Musselman's Apple Sauce and Sour Cream.Read more
recipe Emeril's Special Latkes
Barrie Sudbury, MA 12-14-2009
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SUPER DELICIOUS! SUPER EASY!!
Rated: 5 stars out of 5

Straightforward recipe. Used food processor & turned out FINE. (used coarsest blade & perhaps a combination of both blades... could change consistency to be less hashbrown like) OH MY GOSH IT WAS SOOOOOOOOOOOO DELICIOUS!!!!!!! Ate them fresh out of pan (I had to test them with my husbnand of course, to make sure they were high quality for our dinner party!) and again reheated at dinner. No question fresh was waaaaaaaaaaaay better than re-heated. Not a single one left after dinner party---HUGE hit. TOTALLY making this again!!!Read more
recipe Emeril's Special Latkes
warren plantation, FL 12-23-2008
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Not bad for a Goy!
Rated: 5 stars out of 5

Soak the grated potatoes and onions in salted water for no more than ten minutes. Drain and squeeze out the moisture. Add 1... teaspoon of baking powder to all of the ingredients except the potatoes and onions. Mix ingredients and then combine with vegetables. Read more
recipe Emeril's Special Latkes
Gail Cheshire, CT 12-24-2007
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Delicious Latkes!
Rated: 5 stars out of 5

The best Latkes I have ever tasted! Easy to make. I added a little extra flour to hold them together. Delicious!
recipe Emeril's Special Latkes
PHILIP WEST HEMPSTEAD, NY 01-30-2007
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AWESOME
Rated: 5 stars out of 5

GREAT AND EASY
recipe Emeril's Special Latkes
Anonymous 12-21-2006
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Family Christmas brunch
Rated: 4 stars out of 5

They were gone in a matter of minutes. Would have liked to see more substance like a pancake. These were more like home... fries.Read more