Latkes with Sour Cream, Pickles, and Caviar

Directions

1. Preheat oven to 200F.
2. In a small bowl, mix sour cream, ¼ cup Grillo’s Pickle de gallo plus 1 tablespoon pickling liquid. Season with salt and pepper. Keep refrigerated until serving.
3. Grate the potatoes and onion on the large holes of a box grater or with the shredding disc in the bowl of a food processor. Transfer the mixture to a clean dish towel and squeeze and wring out as much of the liquid as possible. Discard liquid.
4. Transfer the potato mixture to a large bowl. Add the eggs, matzo meal, remaining ¾ cup Grillo’s pickle de gallo (draining any pickling liquid), salt, and pepper, and mix until the matzo meal is absorbed.
5. In a large cast iron skillet over medium-high heat, pour in about ¼ inch of the oil. Once the oil is hot, drop about 2 tablespoons of batter into the hot pan, cooking in batches. Use a spatula to flatten and shape the drops into discs. When the edges of the latkes are brown and crispy, about 5 minutes, flip. Cook until the second side is deeply browned, about another 5 minutes. Transfer the latkes to a cooling rack set over a sheet pan to drain and sprinkle with salt while still warm. Keep warm in a preheated oven. Repeat with the remaining batter.
6. Top with Pickle de Gallo sour cream, caviar, and dill. Serve immediately.