Latkes with Sour Cream, Pickles, and Caviar

Recipe by Sara Tane

Serves 10-12

Cook Time 40 minutes

Crispy, sour, tangy, pickle-y latkes topped with sour cream, caviar, and fresh dill. Traditionally served at Hanukkah, these golden brown potato pancakes are so savory and delicious – the perfect crunchy snack, breakfast, or side dish.

Ingredients

• ½ cup sour cream
• 1 cup Grillo’s Pickle de Gallo, divided
• 5-6 medium Russet potatoes (about 2 pounds), scrubbed
• ½ large onion (8 ounces), peeled and cut into quarters
• 2 large eggs
• ½ cup matzo meal
• 2 teaspoons kosher salt, plus more for sprinkling
• ½ teaspoon freshly ground black pepper
• Neutral oil, for frying
• Fishwife caviar, for garnish
• Fresh dill, for garnish

Directions

Preheat oven to 200F.
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.
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.
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.
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.
Top with Pickle de Gallo sour cream, caviar, and dill. Serve immediately.