Ultra-Crispy Latkes for Hanukkah (Potato Pancakes)

As you travel through the culinary byways and back alleys of history, you'll stumble upon the humble latke, a seemingly unassuming potato pancake hailing from Eastern Europe's Jewish communities. But don't be fooled by its simplicity, as it's the very symbol of endurance, triumph, and tradition. Its roots are firmly entrenched in the Hanukkah lore, where it's not merely food, but a testament to the miracle of the Maccabees, the oil that lit their temple for eight days when there was only enough for one. The very act of frying these crisp, golden discs in generous glugs of oil is a visceral tribute to this centuries-old tale of survival and perseverance.

As for the latke itself? It's an underappreciated maestro conducting a symphony of textures and flavors. You've got the elemental appeal of the potato - the earthy starchiness providing a blank canvas that's transformed through the alchemy of heat and oil into something exquisitely transcendent. The exterior, an edifice of unyielding crunch, shields a center so tender, it almost collapses into ethereal softness on the tongue. It's the contrast, the push and pull of these two extremes, that's at the heart of why we find the latke so deeply satisfying. The tangy sour cream, the sweet applesauce that we crown atop this crisp pedestal, they're the sidekicks that amplify the hero, never overshadowing but always enhancing. The latke, my friends, is not just a pancake; it's a testament to the beauty of transformation, a reminder of the triumph of resilience, and, above all, a dang tasty bite. 🤘🏻Adam

Yield: 10-12 latkes

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Ultra-Crispy Latkes + Apple Sauce & Creme Fraiche

Cook time: 1 HourTotal time: 1 Hour

Ingredients

Latkes

• 4 Russet Potatoes, grated
• 2 Eggs, beaten
• 1/3 cup All-purpose Flour
• Kosher Salt, to taste
• Black Pepper, to taste
• Neutral Oil, for frying
• 2 Tbsp Chicken Fat, for frying

Apples Sauce

• 4 Apples, peeled and cored and sliced
• 1/3 cup Water
• 1/2 tsp Kosher Salt

Creme Fraiche (Tangy Sour Cream)

• 1 cup Heavy Cream
• 2 Tbsp Cultured Buttermilk

Instructions

Latkes

1. Start by peeling russet potatoes, which are known for their low moisture and high starch content, perfect for frying.
2. Grate the potatoes, preferably with a food processor using the coarse grate attachment. This yields long strands of potato which will give your latkes a crunchy, shoestring-like rim.
3. In a large bowl, mix the grated potatoes with all-purpose flour, beaten eggs, and season to taste with salt and pepper. Ensure that everything is well combined.
4. When it's time to fry the latkes, use a combination of neutral oil with a high smoke point and chicken fat (schmaltz) for flavor. The oil should fill a high-walled pan and be heated up to 400 degrees Fahrenheit (204 Celsius) over medium-high heat.
5. Squeeze out any excess moisture from a small handful of the potato mixture, shape it into a small disk, and carefully lay it in the oil. Fry until the latkes are deeply golden brown. Sprinkle them with a bit of salt as soon as they come out of the oil.
6. Repeat the process until all the potato mixture has been used.

Apple Sauce

1. Begin by peeling and dicing apples of a sweet variety such as Fuji, Honeycrisp or Gala. Add them to a saucepan over medium heat with a dash of water and a pinch of salt.
2. Cover the saucepan with a lid and let the apples cook down for about 10-15 minutes, until they start to look translucent.
3. Once cooked, puree the apples using a blender or an immersion blender until you reach a smooth consistency. Place the applesauce in a sealable container and let it chill in the fridge.

Creme Fraiche

1. In a glass jar, combine the heavy cream and buttermilk. Stir until the two ingredients are fully mixed.
2. Cover the jar with a clean cloth or paper towel and secure it with a rubber band. This allows the mixture to breathe while keeping it protected.
3. Let the jar sit at room temperature (around 70 to 75 degrees Fahrenheit) for 12 to 24 hours. This time allows the cream to thicken and develop tangy flavor due to the natural lactic acid fermentation process.
4. Check the mixture after 12 hours. It should be thick but still slightly pourable, similar to a consistency of sour cream. If it's not thick enough, let it sit for few more hours and check again.
5. Once it reaches the right consistency, cover the jar with a lid and refrigerate. It will continue to thicken and develop more flavor as it chills. Store for up to 2 weeks.

Adam's Notes

• Sweet apples work the best for apple sauce, better than the sour variety.
• Sour cream is good, creme fraiche is better. Try making it yourself, it’s very easy. Check out the link to my video if you’re interested.

Stuff that I Use:

Breville Sous Chef 16

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