Savory Herbed Potato Latkes with Chive Cream fraiche
As part of our celebration of the Belmont stakes, the last jewel in the triple crown of racing, we bring you brunch. You can’t have brunch without some kind of potato dish. Since Belmont park is on Long Island, it is appropriate to have a kosher style buffet. So, Savory Herbed Potato Latkes are the perfect potato dish to serve. Our version is very simple with a crisp outer crust and moist interior. They aren’t traditional. But, they are delicious. Since they are for brunch, you can get away with dairy. Some people cook them in schmaltz. For our purposes, we are going with butter for a creamier, richer flavor. I find the sweetness of butter adds to the flavor of the latkes.
Since we are using butter, watching the cooking temperature is important. You don’t want to burn the butter while cooking. The solids in the butter will caramelize quickly. I try to brown it just a little bit to add a nutty flavor to the cooking process. If you are staying kosher and serving these with meat, you would want to omit the dairy components. But, for brunch, these really stand out.
Savory Herbed Potato Latkes can stand on their own. But, sour cream or creme fraiche kick them up to the next level. Feel free to add apple sauce of another flavor as well. Or, if you have the budget and a hankering, top with caviar. Why have a crummy little blini when you can have a latke?
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Randy Marsh Loves his Creme Fraiche, especially with Savory Herbed Potato Latkes
When it comes to the creme fraiche, we have a recipe included here. But, you can buy it at a specialty store if you don’t want to go through the process. It seems like it isn’t very sanitary because you leave cream out at room temperature. But, the enzymes actually stave off bacteria. You could skip creme fraiche and just go with sour cream as well. Creme fraiche is just a little thicker and richer. But, sour cream is a fine substitute.
Just remember, Latke and friends are all you need in life to be happy. So, Make some latkes and you’ve got love.
Savory Herbed Potato Latkes with Chive Cream fraiche
Ingredients
- 1 Lb Yukon Gold potatoes, peeled
- 1 Large Egg
- 1 Tbsp Sour Cream
- 1/4 cup flour
- 1 Tbsp Corn Starch
- 1/4 cup chopped fresh herbs assorted
- Salt and pepper to taste
- Butter to cook in
- For Creme Fraiche:
- 1/4 cup Sour Cream
- 2 Tbsp Heavy Cream
- 1/2 tsp Lemon Juice
- 1 Tbsp Chopped Fresh Chives
Instructions
- Make the Creme Fraiche: Whisk Sour Cream, Cream, and Lemon Juice together. Cover in plastic and place in a warm area overnight. It will thicken from the reaction of enzymes. If it is still a little loose after sitting overnight, add a little sour cream to thicken. Add in chives, salt, and pepper and mix well. Refrigerate until needed.
- Shred potatoes either by hand or with grater attachment on food processor. Mix in the rest of the ingredients until well incorporated.
- Heat butter in a pan over medium high heat until it melts. Scoop in latke mix and flatten to a pancake. Brown for a couple minutes per side. The thinner you make them, the quicker they will cook.
- Serve the latkes with creme fraiche or sour cream. Garnish with herbs if you desire.