Potato Latkes with Apple Confit and Crispy Sage

Ingredients

For the apple confit

  • 1 Tablespoon  unsalted butter
  • 2 s  golden apples, peeled, cored, quartered, and cut in 1/4-inch-thick slices
  • 1 Tablespoon  lemon juice
  • 1 Teaspoon  sugar, preferably organic
  • 2 Tablespoons  calvados or apple brandy

For the crispy sage

  • 2 Tablespoons  unsalted butter
  • 32 s  medium-sized fresh sage leaves

For the latkes

  • 1 1/4 Pound  russet potatoes
  • 6 s  large shallots, halved and cut lengthwise into 1/8-inch-thick slices (2 1/2 cups)
  • 3 Tablespoons  unbleached all-purpose flour
  • 1 Teaspoon  sea salt
  •    Freshly ground black pepper, to taste
  • 2 s  large eggs, beaten lightly
  •    Olive oil

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.

See all latke recipes.

Directions

For the apple confit

Heat a medium-sized saucepan over medium-high heat. Add the butter. Once the butter has melted, add the apples, lemon juice, and sugar. Toss well, reduce the heat to medium, cover, and simmer the apples until tender, about 5 minutes. Uncover the pot and coarsely mash the apples using a wooden spoon. Add the calvados and simmer until the liquid has evaporated, about 1 minute.

For the crispy sage

Line a small plate with a paper towel and heat a small, heavy-bottomed frying pan over 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 until they start to foam up, turn dark-green, and become crispy, about 1-2 minutes. (The leaves must not turn brown or they will burn.) Transfer to the plate and set aside.

For the latkes

Peel the potatoes and cut into 1/16-inch julienne using a mandoline, about 4 cups. (Alternatively, use a medium-sized hand-grater or food processor with shredder attachment.) Place the slices in a large bowl and fill with cold water. Set aside for 30 minutes or up to 12 hours.

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. Dust with the flour and salt, and season with pepper, to taste. Toss well again.

Add the eggs and stir until well blended. Transfer to a colander or medium-sized 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.)

Line a platter with a paper towel and heat a large, heavy-bottomed frying pan over medium-high heat. Add enough oil to generously cover the pan, about 1/8 inch. Using a regular fork and spoon, grab ¼ cup of the potato mixture, shape into a 1 ½-by-3-inch log, and place in the hot oil.

Sauté until golden-brown on both sides, about 2-3 minutes per side. (You may have to reduce the heat as the pan gets hot: The latkes should not turn brown too fast and the oil should never come to smoking point.) Transfer to the platter lined with a paper towel. Repeat until the potato mixture has all been used up, adding more oil to the pan as necessary.*

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.

Notes

*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 reheat, place on a baking sheet and warm in a 400-degree preheated oven until sizzling, about 6-7 minutes and proceed from here.

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