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.
Food & drink pairing: Normandy, sparkling hard cider with potato latkes and apple confit
To enhance the apple flavors of the confit, I love to serve these latkes with a hard sparkling cider. Try one from Normandy in France, or from the many new small producers in the U.S. – like this cider from Bonny Doon Vineyard.
Potato latkes with apple confit and crispy sage
makes 20 medium latkes or serves 4
active time: 40 min
For the latkes
- 1 1/4 lbs (565 g) 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 extra 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
- 20 large fresh sage leaves
- olive oil for the pan
- Step 1: Peel the potatoes and cut in half crosswise. Using a mandoline, cut each half crosswise again in julienne slices (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 to cover. Set aside for at least 30 minutes, up to 2 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: 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. Drizzle with the eggs and toss until well blended. Transfer to a colander or medium-meshed sieve and suspend over a bowl. Let the potato mixture drain for 15 minutes. This step will make the latkes crispier, as the mixture will lose a lot of moisture.
- Step 5: Heat a large heavy-bottomed frying pan over high heat. Add enough oil to generously cover the pan. Using a regular fork and spoon, grab 1/3 cup of the potato/leek mixture and shape each latke into a 1 1/2” x 3” patty. Place in the hot oil and sauté for 2 to 3 minutes until golden-brown. Flip the latkes and sauté for another 2 minutes until golden-brown, reducing the heat when the pan gets very hot (so that the oil doesn’t burn). Transfer to a tray lined with paper towels. Repeat until the potato mixture has all been used up, adding more oil to the pan as necessary. Place the latkes on a serving platter. Spoon a dollop of the apple confit on top of each latke. Garnish with a crispy sage leaf and serve immediately.
- Cook’s note: For the crispiest latkes, serve them as soon as they’re made. However, the latkes can be prepared up to 1 day ahead and refrigerated. To reheat, place on a baking tray and bake at 375°F (190ºC) for 6 to 7 minutes until sizzling.
19 Comments
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.
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!
This look and sound incredibly tasty. I would never thought of that combination and will have to try it..Presentation is just perfect!
Beautiful and mouthwatering presentation.
Thank you all for your wonderful comments. Wishing you and your loved ones a very happy and delicious Hanukkah!
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.
these sound fabulous have always wanted to try them out! great recipe book marked it!
What a beautiful presentation, I love the twist on the classic, especially the crispy sage addition!
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!
What an elegant twist on latkes. So sophisticated. Bookmarked!