Potato latkes with apple confit and crispy sage

November 28, 2010

Potato latkes with apple confit and crispy sage

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

Potato Latkes with Apple Confit and Crispy Sage

makes 32 large latkes
active time: 40 min

For the latkes

  1. 1 1/4 lbs (567gr) russet potatoes
  2. 6 large shallots – skinned, halved and cut lengthwise in 1/8” slices (2 1/2 cups)
  3. 3 tablespoons unbleached all-purpose flour
  4. 1 teaspoon sea salt
  5. freshly ground black pepper to taste
  6. 2 large eggs – lightly beaten

For the apple confit

  1. 1 tablespoon unsalted butter
  2. 2 golden apples – peeled, cored, quartered and cut in 1/4” slices
  3. 1 tablespoon lemon juice
  4. 1 teaspoon organic sugar
  5. 2 tablespoons Calvados or apple brandy

For the crispy sage

  1. 2 tablespoons unsalted butter
  2. 32 medium fresh sage leaves
  1. olive oil for the pan

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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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Fresh sage

Here are two other delicious latke recipes for you to try: Butternut squash and leek latkes with pan-roasted cumin, and Roasted beet-scallion latkes with cayenne crème fraîche.

© 2010 Viviane Bauquet Farre Food & Style NY LLC


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.

{ 10 comments… read them below or add one }

Mardi@eatlivetravelwrite November 29, 2010 at 6:31 am

What an elegant twist on latkes. So sophisticated. Bookmarked!


Lindsey @ Gingerbread Bagels November 30, 2010 at 12:46 pm

What absolutely gorgeous looking latkes! They’re almost too beautiful to eat! I love how you put Calvados in the apple confit, that sounds so delicious. YUM! :)


megi November 30, 2010 at 2:48 pm

What a beautiful presentation, I love the twist on the classic, especially the crispy sage addition!


pegasuslegend November 30, 2010 at 6:48 pm

these sound fabulous have always wanted to try them out! great recipe book marked it!


Kathleen December 1, 2010 at 12:16 pm

Perfectly Luscious. I used to wait until room svc. opened after not sleeping all night in Tel Aviv to order something similar. Make it all the time. I must make these soon for some nice pork chops.


Viviane December 1, 2010 at 12:24 pm

Thank you all for your wonderful comments. Wishing you and your loved ones a very happy and delicious Hanukkah!


Angie@Angiesrecipes December 14, 2011 at 11:49 pm

Beautiful and mouthwatering presentation.


Sandra's Easy Cooking December 16, 2011 at 10:25 am

This look and sound incredibly tasty. I would never thought of that combination and will have to try it..Presentation is just perfect!


Donna Ford December 16, 2011 at 11:20 am

Viviane, your Potato latkes with apple confit and crispy sage look delicious. I can’t wait to make it for Rich & I. It’s going to be a tasty weekend. I look at your photo and I can almost taste it. Yummy. Thank you!


Sashina January 7, 2012 at 2:38 pm

I often to this. However this is a new twist. I so truly loved this new version.
Thank you one again for such unique presentation and food combinations. :-)


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