Parsnip Latkes with Creme Fraiche and Caviar
Mini parsnip latkes topped with smoked salmon, creme fraiche and caviar.
Prep Time10 minutes mins
Cook Time30 minutes mins
Total Time40 minutes mins
Course: Appetizer
Cuisine: Jewish
Keyword: latkes with caviar, latkes with creme fraiche, latkes with smoked salmon, parsnip latkes
Servings: 12 mini latkes
Calories: 59kcal
Toppings
- Creme fraiche or sour cream + lemon zest
- Smoked Salmon
- Caviar
- Micro greens
First make the latkes. Shred the parsnip, potatoes and onion using the shredding attachment of your food processor or shred by hand if you prefer.
Use a clean kitchen towel and squeeze out as much liquid as you can, about a handful at a time.
Then add vegetables to a large bowl and mix in the eggs, matzo meal and salt and pepper.
Heat a large skillet over medium heat with canola oil and test with a small piece of batter to see if the oil is hot enough. If it sizzles, it's ready.
Then use a teaspoon (for mini size) and spoon a mixture of the latke into the hot oil, gently pressing down so it flattens and is even and cook on first side for about 3-4 minutes. Then carefully flip over and cook the other side for another 2-3 minutes until golden brown.
When done, remove to a paper towel lined baking sheet and sprinkle with salt while it's still hot.
To make the creme fraiche, just mix a bit of lemon zest with the creme fraiche (or sour cream) and set aside.
Top latke with a slice of lox, a dollop a bit of the creme fraiche, caviar and micro greens.
Calories: 59kcal | Carbohydrates: 11g | Protein: 2g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Trans Fat: 0.003g | Cholesterol: 27mg | Sodium: 14mg | Potassium: 198mg | Fiber: 2g | Sugar: 2g | Vitamin A: 40IU | Vitamin C: 9mg | Calcium: 18mg | Iron: 1mg