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