Latkes with Brown Butter Apple Jam & Crème Fraîche
Servings:
12 latkes
prep time:
30 mins
cook time:
15 mins
Total time:
45 mins
Ingredients
-
3 lbs Russet potatoes
-
2 lbs small yellow onions
-
⅔ cup all-purpose flour
-
3 large eggs
-
3 teaspoons baking powder
-
2 teaspoons sea salt
-
1 teaspoon fresh cracked black pepper
-
1 teaspoon garlic powder
-
¼ teaspoon cayenne pepper (optional)
-
¼ teaspoon red pepper flakes (optional)
-
neutral oil (vegetable or canola) for frying
-
Brown Butter Apple Jam recipe
Directions
- Wash and dry potatoes, then grate using cheese grater or grating attachment of food processor. Transfer to large bowl lined with cheesecloth or large sieve on top of bowl to collect liquid and starches that will drain.
- Peel and half onions, then grate as you did the potatoes. Transfer to same bowl as potatoes and toss everything to combine. Squeeze potato and onion mixture thoroughly to remove as much liquid as possible, you’ll want mixture to be nearly dry to the touch. Continue extracting liquid for a couple of minutes to be thorough.
- Clean water and starches from bowl and transfer potato onion mixture into bowl, along with flour, baking powder, eggs and seasonings. Toss with your hands or spatula until flour is absorbed and eggs and seasonings are evenly incorporated. Mixture should be very tacky and not too wet, you can add additional flour by the tablespoon if seeming too moist. Allow to rest in fridge about 20-30 minutes so flavors have a moment to develop, or you can use immediately if needed.
- Prep Dutch oven with shallow layer of neutral oil, about 1/2-3/4 inch thick, on medium heat. To test that oil is ready for frying, add small bit of latke mixture to pan and make sure oil is bubbling.
- Add 3-4 latkes to pan, making sure not to overcrowd. The heat should be at about medium. Too high heat will unevenly brown the latkes and overcook outside while undercooking center. Low and slow is best, for an even browning, super crisp fry and a tender, perfectly cooked latke.
- Flip latkes after about 8-10 minutes and cook another 8-10 minutes. Transfer to parchment lined baking sheet and salt with additional sea salt flakes to taste.
- Serve with crème fraîche, brown butter apple jam and additional toppings such as chive, smoked fish, caviar or hot honey.
