Potato & Zucchini Latkes with Apple Cider Crème Fraîche & Caviar

Combine all the ingredients in a mixing bowl and whisk to incorporate. Cover and refrigerate to firm up until ready to serve. Covered, it will keep in the refrigerator for two to three days.

Preheat the oven to 200°F. Line two rimmed baking sheets with paper towels.

Using the large-holed side of a box grater, grate the potatoes, zucchini, and onion into a medium bowl. Toss with the salt and let set for 15 minutes. Take a bit of the mixture at a time and squeeze out as much water as possible. Place in a dry bowl and repeat with the rest of mixture.

Pour the egg over the vegetables and mix. Add the cornstarch, baking powder, and ground pepper and mix to combine.

Heat a large nonstick skillet over medium heat and add enough oil to cover the bottom of the skillet (about 1/4 cup). Working in batches, use a large tablespoon to scoop out the latke mix, about the size of a silver dollar. Slowly slide into the oil and flatten it with the back of a spoon. Continue to do this until the skillet is full but not overcrowded.

Cook the latkes on one side until browned and crispy, about three minutes. Carefully flip them over and cook until the other side is browned and crispy, another two to three minutes. Transfer the latkes from the skillet to the prepared baking sheets and place them in the oven to keep warm while cooking the rest.

Repeat with the remaining mixture, adding oil to the skillet if necessary. Sprinkle lightly with flake salt.

To serve:

Place a small dollop of the apple cider crème fraiche in the center of each latke. Using a plastic or other nonreactive spoon, place 1/4 teaspoon of caviar on top of each latke. Sprinkle with minced chives to garnish.

From “These 5 punch and small-bite combos will have you party-ready for every holiday festivity.”