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.
Notes
Latkes are best served immediately after frying. However, can be reheated in an air fryer (best option) or an oven until warmed through and crispy.
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