Benny Blanco's Famous "Please Marry Me Martha Stewart" Latkes

Benny Blanco, known for his chart-topping hits like "Teenage Dream" and "Diamonds," has also made a name for himself in the culinary world. He's shared recipes on TikTok, including his version of SZA's banana pudding and girlfriend Selena Gomez's favorite fried pickles. Blanco even hosted a cooking show on YouTube titled "Eat Out America." Now, he's added cookbook author to his resume with "Open Wide: A Cookbook for Friends," co-written with Jess Damuck.

One standout from the cookbook is Blanco's "'please marry me Martha Stewart' latkes," inspired by his "secret crush" on Stewart, whom Damuck has worked with extensively. The recipe calls for russet potatoes and white onions, grated and soaked in ice water to remove excess starch. After straining, the mixture is seasoned with salt, pepper, eggs, and potato starch. Formed into patties and fried in a blend of beef tallow and canola oil, Blanco promises these latkes are crispy and flavorful.

Traditionally served with applesauce or sour cream, Blanco elevates his latkes with crème fraîche, caviar, and chives—a combination he claims could win over Stewart. Whether or not it guarantees a proposal, these latkes are undeniably irresistible. Try them for yourself with Blanco's full recipe in this blog.

Twist on Benny Blanco's Latkes?

Benny Blanco's recipe for latkes recommends topping them with Osetra or Kaluga caviar, typically from brands like Regalis or Petrossian, which can be found at specialty food stores. If these options exceed your budget, you can opt for imitation caviar available in the canned fish section of some grocery stores. The caviar adds a briny contrast to the rich latkes, enhancing their flavor profile.

For those who prefer to skip the caviar, the plain latkes still offer plenty of flavor thanks to the seasoning of salt, pepper, and the richness imparted by beef tallow. If you're vegan or unable to find beef tallow, you can substitute with herb-infused olive oil to add a similar depth of flavor.

While crème fraîche is more readily available than beef tallow or caviar, sour cream can be a suitable substitute if needed, although it has a slightly tangier taste and thinner consistency.

It's advisable not to substitute the potato starch, as it plays a crucial role in giving Blanco's latkes their desired crispiness, unlike the gummy texture that can result from using flour in other latke recipes.

Benny Blanco's latke recipe is sure to please anyone who enjoys crispy, flavorful latkes or wants to explore serving caviar in a unique way beyond traditional pairings. Having tried them myself, I'm already planning to make them again—they're that delicious. If you're eager to try these latkes before getting your hands on "Open Wide: A Cookbook for Friends," Blanco's full recipe is detailed below.

Benny Blanco's Crispy Latkes with Crème Fraîche and Caviar

Ingredients:

• 6 russet potatoes, peeled
• 2 yellow onions, peeled
• 2 tablespoons potato starch
• 1 tablespoon kosher salt
• 1 teaspoon freshly ground black pepper
• 2 eggs, lightly beaten
• Beef tallow, for frying
• Canola oil, for frying
• Flaky sea salt
• 1/4 cup crème fraîche
• 50 grams of your favorite caviar
• Minced chives

Instructions:

1. Fill a large bowl with ice-cold water.

2. Using a food processor with the shredder attachment, shred the potatoes and onions into small pieces. Alternatively, grate them by hand using a box grater. As you grate, place the shredded potatoes and onions into the bowl of ice water.

3. Squeeze out excess water from the potato and onion mixture using your hands. Transfer to a dry bowl.

4. Add potato starch, kosher salt, pepper, and beaten eggs to the bowl with the potatoes. Mix thoroughly using your hands until well combined.

5. Heat beef tallow and canola oil in a large skillet (preferably with high sides like a wok) over medium-high heat until hot. Test the oil with a small piece of the potato mixture—it should sizzle vigorously.

6. Use an ice cream scoop to portion out the latkes and carefully place them in the hot oil. Flatten them slightly with a fish spatula. Fry until deep golden brown, about 2 minutes per side.

7. Transfer the cooked latkes to a wire rack set over a rimmed baking sheet. Sprinkle with flaky sea salt.

8. To serve, top each latke with a dollop of crème fraîche, a generous spoonful of caviar (optional), and a sprinkle of minced chives.

Enjoy these crispy latkes with a luxurious topping of crème fraîche and caviar, perfect for any special occasion or holiday gathering.