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14 | pr e c i s i o n g r i d d l e a p p e t i z e r s | 15
APPETIZERS
1. Make the everything spice: Combine the ingredients
in a small bowl. Set aside.
2. Make the crème fraîche mixture: Combine the
ingredients in a small bowl. Refrigerate until ready to
use.
3. Make the latkes: Using the large holes of a box
grater, grate potatoes, and onion into a large bowl;
do not drain the liquid. Add flour and egg, and
season with pepper; stir to combine. Let the potato
mixture stand for 5 minutes to thicken.
4. Heat the griddle to between 425°F and 450°F
(220°C and 230°C). Brush with oil. Using a
soupspoon, transfer about 1 tablespoon of potato
mixture to the griddle and press lightly into a
pancake shape; repeat with the remaining potato
mixture. Cook latkes, turning once and adding oil to
POTATO LATKES WITH WHIPPED CREAM CHEESE
AND EVERYTHING SPICE
Makes about 30 latkes
Dressed up or down, crispy potato latkes are not only a holiday treat but also perfect for
any gathering. Here, they get a New York deli update with a fluffy whipped topping and
savory, salty everything bagel spice and seed mix.
EVERYTHING SPICE
1 tablespoon (9 grams) dehydrated onion flakes
1 tablespoon (9 grams) toasted sesame seeds
1½ teaspoons (7 grams) flaky sea salt
1½ teaspoons (4 grams) poppy seeds
CRÈME FRAÎCHE MIXTURE
1 (8-ounce) (227 grams) container crème fraîche
1 lemon, zested (2 grams)
1 tablespoon (2 grams) chopped chives
¹
/
8 teaspoon kosher salt
LATKES
2 large Russet potatoes (about 1¼ pounds)
(567 grams), peeled
½ small yellow onion (65 grams)
¼ cup (30 grams) all-purpose flour
1 large egg (50 grams)
Freshly ground black pepper, to taste
Vegetable oil, for brushing the griddle
Kosher salt, for topping
the griddle, until browned on both sides and crispy,
about 12 minutes. Transfer latkes to paper towels or
wire rack to drain briefly, then transfer to a serving
platter. Top each latke with a sprinkling of salt and
a dollop of crème fraîche mixture. Sprinkle with
everything spice.
VARIATION: MIDDLE EASTERN SWEET POTATO
LATKES
Make as directed, omitting everything spice. Substitute
yogurt sauce for crème fraîche mixture and sweet
potatoes for Russet potatoes. Make the yogurt sauce:
Combine 1 cup (244 grams) plain Greek yogurt
or labneh and 2 garlic cloves (6 grams) minced,
and season with salt and pepper. Make latkes as
directed, adding 1 tablespoon (6 grams) ground
coriander and 1 additional egg (50 grams). Top
each sweet potato latke with a dollop of yogurt sauce,
toasted pine nuts and chopped chives.
VARIATION: RUSSIAN BEET LATKES
Make as directed, omitting everything spice and crème
fraîche mixture. Substitute peeled large beets for
Russet potatoes. Top each beet latke with a dollop of
sour cream, salmon roe, and a dill frond.
PRO TIP
The liquid and starch released from the potatoes
after they’re grated is essential for these latkes
to hold together and stay creamy inside once
cooked, so don’t drain it away. Once the potatoes
are grated, don’t let the batter sit longer than
stated, or they will turn brown and give the latkes
a bitter taste.
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