The classic potato latke gets a makeover!
Made with shallots instead of onions, these potato latkes are delicate and slightly sweet. Served with a dollop of apple confit spiked with Calvados, and a buttery, crispy sage leaf, each mouthful of these latkes yields an explosion of flavor.
These potato latkes were not only the dish of honor for the Hanukkah feature I wrote for the 2010 holiday issue of Rockland Magazine, they also made the cover!
I don’t know about you, but I’ll be making – and eating – these long after the holidays.
To read the Rockland Magazine Hanukkah feature and for all the recipes click on Lights, candles, latkes! How to throw an unforgettable Hanukkah dinner party
Wine pairing: Bonny Doon Vineyard, ¿Querry? hard sparkling cider
Potato Latkes with Apple Confit and Crispy Sage
makes 32 large latkes
active time: 40 min
For the latkes
- 1 1/4 lbs (567gr) russet potatoes
- 6 large shallots – skinned, halved and cut lengthwise in 1/8” slices (2 1/2 cups)
- 3 tablespoons unbleached all-purpose flour
- 1 teaspoon sea salt
- freshly ground black pepper to taste
- 2 large eggs – lightly beaten
For the apple confit
- 1 tablespoon unsalted butter
- 2 golden apples – peeled, cored, quartered and cut in 1/4” slices
- 1 tablespoon lemon juice
- 1 teaspoon organic sugar
- 2 tablespoons Calvados or apple brandy
For the crispy sage
- 2 tablespoons unsalted butter
- 32 medium fresh sage leaves
- olive oil for the pan
- Step 1: Peel the potatoes and cut in 1/16” julienned slices using a mandoline (about 4 cups). Alternatively, use a medium hand-grater or food processor with shredder attachment. Place the slices in a large bowl and fill bowl with cold water. Set aside for 30 minutes or up to 12 hours.
- Step 2: For the apple confit – Heat a medium saucepan to medium-high heat. Add the butter. Once the butter has melted, add the apple pieces, lemon juice and sugar. Toss well, reduce heat to medium, cover and simmer the apples for 5 minutes, until tender. Uncover pot and coarsely mash the apples using a wooden spoon. Add the Calvados and simmer for 1 minute until the liquid has evaporated.
- Step 3: For the crispy sage – Heat a small heavy-bottomed frying pan to medium-high heat. Add the butter. Once the butter has melted, add the sage leaves. Toss the leaves so they are well coated with the butter and sauté for 1 to 2 minutes until they start to foam up, turn dark-green and become crispy. The leaves mustn’t turn brown or they’ll burn. Transfer to a small plate lined with a paper towel and set aside.
- Step 4: To make the latkes – Drain the potato slices and place on a clean kitchen towel. Blot out all moisture and transfer to a large bowl. Add the shallots and toss well. Sprinkle with the flour, salt and pepper. Toss well again. Add the eggs and stir until well blended. Transfer to a colander or medium sieve and suspend over a bowl. Let the potato mixture drain for 15 minutes. This step will make the latkes crispier as the potatoes will lose a lot of moisture.
- Step 5: Heat a large heavy-bottomed frying pan over medium-high heat. Add enough oil to generously cover the pan, about 1/8″. Using a regular fork and spoon, grab a 1/4-cup’s worth of the potato mixture and place in the hot oil. As you grab the potato mixture, shape each latke into a 1 1/2” x 3” log. Sauté for 2 to 3 minutes until golden-brown. Flip the latkes and sauté for another 2 minutes until golden-brown. (You may have to lower the heat as the pan gets hot: the latkes shouldn’t turn brown too fast and the oil should never come to smoking point.) Transfer to a platter lined with a paper towel. Repeat until the potato mixture has all been used up, adding more oil to the pan as necessary.
- Cook’s note: For the crispiest latkes, serve them as soon as they are made. However, the latkes can be prepared up to 2 hours ahead and kept at room temperature. To re-heat, place on a jellyroll pan and warm in a 400°F (204ºC) preheated oven for 6 to 7 minutes until sizzling and proceed with step 6.
- Step 6: Place the latkes on a platter. Spoon a dollop of the apple confit on top of each latke. Garnish with a crispy sage leaf and serve immediately.
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Disclaimer: As always, my point of view is my own. I do not accept samples, and have no commercial relationship with any product, food or wine company.