Lawson's Latkes are FABULOUS!!

Happy first night of Hanukkah!  I grew up LOVING Latkes year round. I have tried them in several versions and not all are as crispy as I would have liked. I have found that the baking potato which is the starchiest is the best to use. Here is a quick and easy recipe for you. Happy Holidays!

• 1 pound potatoes
• 1/2 cup finely chopped onion
• 1 large egg, lightly beaten
• 1/2 teaspoon salt
• 1/2 to 3/4 cup olive oil
• 1 jar red caviar

home made cream fraiche

Preheat oven to 250°F.

Peel potatoes and coarsely grate by hand, transferring to a large bowl of cold water as grated. 

Soak potatoes 1 to 2 minutes after last batch is added to water, then drain well in a colander.

Spread grated potatoes and onion on a kitchen towel and roll up jelly-roll style. Twist towel tightly to wring out as much liquid as possible. Transfer potato mixture to a bowl and stir in egg and salt.

Heat 1/4 cup oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking. Working in batches of 4 latkes, spoon 2 tablespoons potato mixture per latke into skillet, spreading into 3-inch rounds with a fork. Reduce heat to moderate and cook until undersides are browned, about 5 minutes. 

Turn latkes over and cook until undersides are browned, about 5 minutes more. 

Transfer to paper towels to drain and season with salt. Add more oil to skillet as needed. 

Keep latkes warm on a wire rack set in a shallow baking pan in oven.

Cream Fraiche Recipe: (I know it sounds fancy and difficult! It so is not!!)

• 1 cup whipping cream
• 2 tablespoons buttermilk

Combine 1 cup whipping cream and 2 tablespoons buttermilk in a glass container. Cover and let stand at room temperature (about 70°F) from 8 to 24 hours, or until very thick. Stir well before covering and refrigerate up to 10 days.

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