Olive Relish And Deviled Egg Latkes Recipe

Food Republic December 11, 2012

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.

Olive Relish And Deviled Egg Latkes Recipe

Prep Time: 1 hour
Cook Time: 30 minutes
Level of Difficulty: Easy
Serving Size: 4 to 6

Ingredients

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

Deviled eggs

4 hard-boiled eggs, halved
1 tablespoon chopped parsley
4 tablespoons mayonnaise
1 teaspoon Dijon mustard
1 teaspoon pickle relish
salt, to taste

Directions

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.

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