Potato Latke with Pickled Persimmon and Caviar

Directions

1. Peel potatoes and onion, and then cut them into medium-sized chunks. Place them in a blender with the egg and a generous pinch of salt and a few twists of pepper. Blend until smooth. (If it’s not getting to the right consistency, add a splash of water.)
2. Pour into a bowl, and gradually mix in 2 cups of matzo meal (or 2 ½ -3 cups of gluten-free all purpose flour) until the texture resembles semi-wet batter. NOTE: A good way to check the texture is by scooping some with a spoon and dropping it back into the bowl. If it holds a bit of its shape, your mixture is ready. If it is still runny, add more matzo meal or gluten-free flour.
3. Heat up a frying pan with 1-2 inches of oil that will be ready once it’s shimmering. As it’s warming up, prepare a sheet pan with a wire rack or paper towels.
4. Add 1-2 carrot halves to your pan. This will help keep your oil from burning. Using a spoon, drop the mixture into the oil and flatten into a disc shape. (Flattening is necessary if using gluten-free flour.) Fry the latkes in batches, adding oil as needed. Once the bottom is golden brown–which you’ll see the color changing around the edges–flip it over and repeat it with the other side. Once cooked, transfer them to the rack or paper towels and sprinkle with flaky salt. 
5. Once cool enough to handle, plate your latkes. Top with a dollop of crème fraîche, a few bits of pickled persimmon, and a scoop of caviar.
6. Pickled Persimmons
   Cut the ends off the persimmons. Peel and slice into disks (approx. 4-5 disks per persimmon). Quarter each disk. Pack the slices in a clean 16-ounce mason jar with a lid.
7. Prepare the brine by pouring all other ingredients into a saucepan. Bring to a simmer, then remove from heat.
8. Pour the brine over the persimmons, screw on the lid, and put it in the refrigerator. They’ll be ready after 24 hours, and last 3-4 weeks in the fridge.