These crispy on the outside, fluffy on the inside latkes are absolutely stunning, and made even more delicious by cooking them in duck fat.
Latkes!!! I actually make them all year-round, not just for Hanukkah. They’re THAT good, especially when cooked in duck fat. It adds a richness that’s missing when you fry the latkes in regular oil. Once you cook them like this, you won’t be able to make your latkes any other way.
Are you more of an applesauce or sour cream person? Personally, I don’t see why I need to choose! My favorite way to serve latkes is by making a big board with all different spreads and toppings. This way I can mix and match for each bite.
The crispy potato pancakes are made with Yukon potatoes and yellow onion that’s grated and squeezed of water. Squeeze out as much as you can! Then mix with egg, gluten-free (or regular) flour, corn starch, baking powder, and of course, salt and pepper.
The baking powder is essential. I tried different variations of mixtures and each time I used baking powder, the results were significantly better. Crispier on the outside and much fluffier on the inside. Exactly how you want your latkes.
Latke Board Toppings:
- Applesauce
- Sour Cream
- Jam
- Aioli
- Caviar
- Smoked Salmon, cut into small pieces
- Red Onion
- Cucumbers
- Grape or Cherry Tomatoes
- Chopped Hard Boiled Egg
- Capers
- Parmesan Cheese
- Goat Cheese
- Aged White Cheddar
- Pomegranate Seeds
- Dill
- Chives
- Scallions
Ingredient Notes:
- Yukon Potatoes – Much better than russet potatoes, in my opinion.
- Gluten-Free All-Purpose Flour – I like to use Cup4Cup.
- Kosher Salt – Anytime I give a measurement for Kosher salt, I’m using Diamond Crystal. It’s the best salt for cooking.
- Duck Fat – I use 75% duck fat and 25% avocado oil for cooking the latkes. I found they don’t darken as quickly with that little but of avocado oil in there. You can find duck fat in stores by also find it here.
Duck Fat Latkes
Equipment
- 1 Box Grater or Food Processor fitted with a grating disc
- 1 Fine Mesh Sieve
- 1 Medium Bowl
- 1 Large Cast Iron Skillet or Frying Pan
- Paper Towels
Ingredients
- ½ medium yellow onion peeled
- ¾ lb. Yukon potatoes scrubbed clean, skins kept on
- 1 large egg
- 2 teaspoons gluten-free all-purpose flour
- 2 teaspoons corn starch
- 1 teaspoon baking powder
- 1 teaspoon Kosher salt
- Freshly ground black pepper to taste
- Duck fat as needed
- Avocado oil as needed
- Latke toppings such as applesauce, sour cream, caviar, smoked salmon, chives, dill, etc.
Instructions
- Grate the onions and potatoes through the larger holes of a box grater. Alternatively, use a food processor fitted with a grating disc.
- Take the grated vegetables and place them in a fine mesh sieve on top of a medium bowl. Squeeze out as much of the liquid as possible. As you squeeze, transfer handfuls of the onion-potato mixture to a large mixing bowl.
- To the onion-potato mixture, add egg, flour, corn starch, baking powder, Kosher salt, and freshly ground black pepper. Mix until evenly combined, then let sit for at least 5 minutes before cooking.
- Heat a 75% / 25% duck fat to avocado oil mixture in a large cast iron skillet or frying pan over medium-low heat. Fill pan with ¼-inch of the oil mixture, adding more as needed as you cook.
- When the oil is hot (a drop of batter should sizzle when it hits the pan), add heaping tablespoon-sized amounts of latke batter to the oil, spacing them evenly. You’ll need to work in batches. Cook 3-5 minutes per side, until golden brown.
- Transfer latkes to a paper towel-lined plate and sprinkle with Kosher salt.
- Serve hot with toppings of your choice.
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