Caesar Salad Latkes

Yields 15-20 latkes, depending on size

These definitely are not your classic latkes, but this is a fun way of preparing them that doesn’t steer too far from the original! The Caesar salad element is incorporated in two ways: with capers, garlic, and parmesan cheese mixed into the latke itself, plus the actual Caesar salad on top. We chose arugula for the salad, because we like the peppery note that it adds, with delicate leaves that don’t take away from the crunch of the latke itself. If you want to serve this up for brunch, add a poached egg between the latke and the salad!

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Assembly

Step 1
Grate potatoes and onions using the coarse side of your grater or by shredding through a food processor.

Step 2
Using a tea towel or at least 3 layers of cheesecloth, place potatoes and onion in the middle and squeeze out as much moisture as possible, into a clean bowl. Set aside expelled liquid so that the potato starch can separate out. Once the starch has settled, pour off the liquid and reserve the starch.

Step 3
In a large bowl, combine grated potatoes and onions with capers, eggs, matzo meal, parmesan cheese, garlic, salt (see note) and pepper. Let sit for about 10 minutes.

Step 4
Add neutral cooking oil to a large pan until it is about ¼ inch deep. Heat over medium to medium-high.

Step 5
Once the oil is hot, gently squeeze about ¼ cup to ⅓ cup of the potato mixture either in a measuring cup or in your hand and carefully place it into the pan. Press the ball down lightly so that the edges remain craggy but the patty is about half an inch thick. Make sure there is adequate space between each patty.

Step 6
Fry patties until browned and cooked through, then place onto a paper towel-lined rack while frying the rest. Reduce heat and add more oil as needed.

To assemble:
Toss arugula with Miso Caesar Dressing. Place small portions on top of each latke and grate more parmesan on top.

Note:
Avoid adding too much salt at this stage, because the parmesan and capers will be quite salty. A heavy pinch should be ok to start. You can fry one latke first as a tester and adjust from there. 

Ingredients

3 large Russet potatoes, unpeeled, scrubbed well (about 2 lbs)

1 small Yellow onion, peeled

¼ cup Capers, coarsely chopped

2 Eggs

3 tbsp Matzo meal or unseasoned breadcrumbs

¼ cup to ½ cup Parmesan cheese, grated (plus extra for garnish)

2-3 cloves Garlic, grated

Salt and pepper, to taste

Neutral cooking oil

Baby arugula

Miso Caesar Dressing

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