Just because sour cream and applesauce are the traditional accouterments doesn’t mean a perfectly crisp latke can’t make the perfect bed for another foodstuff — in this case, deviled eggs. Dizzy’s Club Coca-Cola served up this fusion of two delicious old-school snacks at BAM’s Latke Festival.
For the latkes
- 2 cups potatoes, peeled and shredded
- 1 cup celery root, peeled and shredded
- 4 eggs, beaten
- 3 tablespoons grated onion
- 3 tablespoons all-purpose flour
- 1 pinch cayenne pepper
- 1 pinch nutmeg
- 1 1/2 teaspoon salt
- 1 cup canola oil, for frying
Red onion, parsley and black olive relish
- 1 cup medium diced red onion, roasted in olive oil
- 2 tablespoons chopped parsley
- 3 tablespoons pitted black olives, roughly chopped
- 1 teaspoon extra virgin olive oil
- zest of one lemon
- Salt and pepper, to taste
- 4 hard-boiled eggs, halved
- 1 tablespoon chopped parsley
- 4 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon pickle relish
- salt, to taste
For the latkes:
- Place the potatoes and celery root in a cheesecloth and wring out all the moisture.
- Stir together remaining ingredients and set aside until ready to form latkes.
For the relish:
Mix all ingredients well. Season with salt and pepper to taste.
For the deviled eggs:
Remove the boiled yolks from the eggs and place in a bowl with the remaining ingredients. Mix well and pipe or spoon into halved eggs.
To assemble the latkes:
Over medium heat, fry patties of this mixture until golden brown, flipping as needed. Drain well on a paper towel and top with a dollop of relish and a deviled egg.
More latkes recipes on Food Republic: