Get ready to elevate your appetizer game with a dish that’s as sophisticated as it is delicious! Parsnip Latkes with Crème Fraîche and Caviar bring a modern twist to the traditional Jewish latke, combining the sweet, earthy flavor of parsnips with the luxurious touch of caviar. Whether you're hosting a festive gathering or simply indulging in a gourmet treat at home, these crispy delights are sure to impress your guests and tantalize your taste buds. Dive into this recipe and discover how to create a stunning dish that’s not just a feast for the eyes but also a celebration of flavor!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Jewish
Serves: 4 servings
Ingredients
- 2 cups parsnips, grated
- 1 onion, grated
- 1 egg
- 1/4 cup flour
- Salt and pepper to taste
- Oil for frying
- Creme fraiche for serving
- Caviar for garnish
Instructions
- Begin by preparing your ingredients. Peel the parsnips and onion. Grate the parsnips and onion using a box grater or food processor. Place the grated parsnips and onion in a large mixing bowl.
- Using a clean kitchen towel or cheesecloth, squeeze out excess moisture from the grated parsnips and onion. This will help the latkes become crispy when fried.
- Add the egg to the bowl with the grated parsnips and onion. Mix well to combine.
- Sprinkle in the flour, and season the mixture with salt and pepper to taste. Stir until all ingredients are evenly incorporated, forming a thick batter.
- Heat a generous amount of oil in a large skillet over medium-high heat. You want enough oil to cover the bottom of the pan, about 1/4 inch deep.
- Once the oil is hot, use a spoon or your hands to form small patties (latkes) from the mixture, about 2-3 inches in diameter. Carefully place them in the hot oil, making sure not to overcrowd the pan.
- Fry the latkes for about 4-5 minutes on each side, or until they are golden brown and crispy. Adjust the heat as necessary to prevent burning. You may need to fry them in batches.
- Once cooked, transfer the latkes to a plate lined with paper towels to drain excess oil. Keep them warm in a low oven while you finish frying the remaining latkes.
- To serve, place the warm latkes on a serving platter. Top each latke with a dollop of crème fraîche and a small spoonful of caviar for an elegant touch.
- Enjoy your delicious parsnip latkes with crème fraîche and caviar, perfect for a festive occasion or a special treat!
Tips
- Squeeze Out Excess Moisture: After grating your parsnips and onion, be sure to squeeze out as much moisture as possible. This step is crucial for achieving that perfect crispy texture that everyone loves in latkes.
- Use the Right Oil: For frying, choose an oil with a high smoke point, such as vegetable or canola oil. This will ensure your latkes fry evenly without burning.
- Keep Them Warm: If you're frying in batches, keep the cooked latkes warm in a low oven (around 200°F) while you finish frying the rest. This will help maintain their crispiness until serving.
- Experiment with Toppings: While crème fraîche and caviar are a classic pairing, feel free to get creative! Try adding smoked salmon, fresh herbs, or even a sprinkle of lemon zest for an extra burst of flavor.
- Perfect Portioning: When forming your latkes, aim for uniform size so they cook evenly. Using an ice cream scoop can help you achieve consistent portions.
- Serve Immediately: Latkes are best enjoyed fresh out of the pan. Serve them immediately for the ultimate crispy experience, topped with your favorite garnishes.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 20g
Protein: 4g
Fat: 10g
Saturated Fat: 3g
Cholesterol: 50mg
