Latkes with Crème Fraîche and Applesauce

• 2 large Russet potatoes
• 1/3 cup grated onion
• 1/4 cup flour
• 1 egg
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• Safflower or other vegetable oil for frying

Peel potatoes and coarsely grate by hand, transferring to a large bowl of cold water. After last grated batch is added to water, soak potatoes for 2 minutes, then drain well in a colander.

Spread grated potatoes on a kitchen towel and mix with the grated onion. Twist towel tightly to wring out as much liquid as possible.

In a medium bowl, mix the egg, flour, salt, and pepper until the flour is well blended.

Fill a frying pan with 1/4 to 1/2 inch of oil and heat until hot.

Scoop a heaping tablespoon of the mixture into the oil. Flatten each scoop with a spatula.

Cook for 3-5 minutes until the edges are brown and then flip and cook another 3-5 minutes to brown the other side.

Transfer the latkes to a plate lined with paper towels and drain excess oil from pan. Sprinkle finished latkes with more salt.

Accompany with crème fraîche, applesauce, and chives. Enjoy!

Make Ahead of Time:

Latkes can be fried earlier in the day, then recrisp in the oven on baking sheet at 350°F.

"Growing up in a Jewish family, I always enjoyed Hanukkah celebrations, especially when they involved latkes. Latkes, potato pancakes fried in safflower oil, are a traditional Hanukkah dish which celebrates the part of the holiday story where the small quantity of oil in the temple miraculously gave candlelight for eight days instead of just one.

All types of fried potatoes, from potato chips to french fries, make a classic pairing with sparkling wine. However, latkes are truly the perfect pairing for bubbly, especially when served with their traditional accompaniments of crème fraîche and applesauce.

Domaine Carneros Estate Brut Cuvée is an excellent choice to pair with latkes. The delicate mousse and beautiful acidity of the wine cuts through the crispy texture and richness of the fried potato.

For a more luxurious and exquisite version, add a small dollop of caviar to the latkes. In this scenario, the saltiness of the fish eggs adds a layer of complexity worthy of pairing with our tête de cuvée Le Rêve, a Blanc de Blancs produced from 100% estate grown Chardonnay that's intense and rich enough to compliment the caviar." - Remi Cohen, CEO of Domaine Carneros

Recipe provided by Remi's family
Photo from Epicurious