Truffled Potato latkes with Wild mushroom Relish and Creme Fraiche
Ingredients
- 1 Lb Yukon Gold Potatoes
- 1 Oz Chopped Black Truffles
- 1/2 tsp truffle oil
- 2 Large Eggs
- 1 oz Sour Cream
- 1/4 Cup Flour
- 2 Tbsp Corn Starch
- 2 Tbsp Chopped Fresh Chives
- Kosher Salt and Pepper to taste
- Butter to cook the Latkes
- 1/4 Cup Creme Fraiche
- For the Mushroom relish
- 2 Cups Diced assorted wild mushrooms
- 1/2 cup Diced Sweet Onion
- 1 tsp Chopped Fresh Garlic
- 1 Tsp Chopped Fresh Thyme
- 1/4 cup Sherry Wine
- Kosher Salt and Pepper to taste
- olive oil for cooking
Instructions
- Make the relish: Saute onion and garlic in olive oil over medium high heat. Add the mushrooms and cook until soft. Add the wine and reduce it until it becomes a glaze. Add the thyme and seasoning. Set aside.
- In a large mixing bowl, Whisk the eggs. Add in the Sour cream and continue whisking. Fold in the flour and cornstarch.
- Peel and Shred the potatoes onto the egg mixture. Add in the chopped chives, truffle, and truffle oil. Season and mix well.
- Melt butter in a saute pan until it almost turns brown. Use a number 40 scoop or a teaspoon to put the latke mix in the pan. You want the latkes to be about the size of a quarter, no bigger than a silver dollar. Press the mix down to make flat. Cook about 1 to 2 minutes per side. They should have a golden brown hue. You want them crisp, not burnt. Fit as many latkes in the pan as you feel comfortable keeping an eye on.
- When done, top each latke with Creme fraiche and Mushroom relish. Serve while they are still hot. This makes a great appetizer or side dish.