Potato latkes with apple confit and crispy sage

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.

Food & drink pairing: Normandy, sparkling hard cider with potato latkes and apple confit

Sparkling wine iconTo 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 32 large latkes
active time: 40 min

For the latkes

  1. 1 1/4 lbs (565 g) 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 extra 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 jelly roll 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.

Potato latkes with apple confit and crispy sage

latkes, potato, apple

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  • Reply 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. :-)

  • Reply 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!

  • Reply 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!

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

    Beautiful and mouthwatering presentation.

  • Reply 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!

  • Reply 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.

  • Reply pegasuslegend November 30, 2010 at 6:48 pm

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

  • Reply megi November 30, 2010 at 2:48 pm

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

  • Reply 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! :)

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

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

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