Mini Potato Latkes with Apple Creme FraicheDecember 20, 2016 By Cathy — 8 Comments
Crispy potato pancakes are topped with creamy apple creme fraiche. These terrific bite-size appetizers are perfect for Hanukkah entertaining.
It is holiday madness in our house this week. We’re gearing up for a joint celebration on Saturday for both Christmas Eve and Hanukkah. It’s not often that the stars align and the holidays kick off on the same day, but it definitely makes for added excitement (and work) around here.
Even though it’s no surprise that the holidays arrive every year in December, it still seems that we are always scrambling to get our shopping done and menus planned. I swear I end up paying as much in expedited shipping as I do for the gifts themselves. And the wrapping! Let’s just say I forsee a couple of late nights this week with ribbons, paper and bows and Netflix to keep me company.
But with the shopping finally behind me, it’s time to think holiday food. We’ll be equal parts kids and adults on Saturday so I need to craft a menu to please both crowds. I know I’ll be making a couple French onion tarts, a hot, gooey dip and maybe even a hearty winter soup served in shooters for easy sipping. And don’t forget the cocktails. My cranberry ginger fizz is a must for Christmas Eve and I’m thinking a steaming mug of hot buttered rum is definitely in the cards for Christmas Day.
But where is Hanukkah in the celebration? Well, let’s just say it’s being very well represented in the form of mini potato latkes. Hanukkah just wouldn’t be Hanukkah without a pile of crispy potato pancakes on the table. Because our Saturday celebration is very casual, I plan to serve a grazing style menu which means loads of small bites on small plates. I’ll miniaturize the latkes so they can be easily snatched from the table and popped in mouths. And instead of the usual bowls of sour cream and applesauce alongside, I’ve created a sort of marriage between the two for easy topping. Finish with a sprinkle of chives for the win.
Whatever you’re celebrating this year, I would like to wish you a joyous and peaceful holiday from my home to yours. May your house be filled with laughter and love and your table teeming with all of your holiday favorites. Merry everything!
- Potato Latkes
- 2 lbs yukon gold potatoes (yellow potatoes)
- 1 lb onion
- 1½ tsp kosher salt, plus extra for sprinkling
- 3 eggs, lightly beaten
- ⅔ cup all-purpose flour
- Canola oil for frying
- Apple Creme Fraiche
- 2 large apples, peeled, cored and diced
- ½ tsp cinnamon
- ¼ cup light brown sugar
- 1 Tbsp water
- pinch of salt
- 1 - 8 oz container creme fraiche
- Potato Latkes: Peel and rough chop the potatoes and onion. Fit a food processor with a shredding (grating) disc and shred the onions and potatoes. Alternatively you can grate them using a cheese grater.
- Place the grated onions and potatoes together in a colander and press on them to release excess moisture. To ensure that they're really dry, I place them inside a towel in smaller amounts and tightly squeeze until no more liquid is released.
- Mix the drained potatoes and onion with the salt, flour and egg until just combined.
- Preheat oven to 250 degrees and line a sheet pan with paper towels.
- Pour enough oil to cover the bottom of a large non-stick skillet and heat over high heat until the oil is hot but not smoking. Scoop 1½ - 2 Tbsp scoops of the potato mixture and drop into the pan. (You will fry these in several batches.)
- Cook, pressing down lightly to flatten the latkes, until the first side is golden brown, then flip them carefully to the other side. Cook until golden brown and place on the paper towel lined pan. Hold them in the oven to keep warm as you fry the remaining latkes. Repeat until the potatoes mixture is all gone.
- Apple Creme Fraiche: Combine the apples, cinnamon, brown sugar, water and salt in a small saucepan. Cover and cook over medium heat until apple are very tender, about 10 minutes.
- Cool to room temperature and then puree in a food processor or mash with a fork.
- Stir in the creme fraiche and serve with latkes for dipping or topping.