Joel's Duck Fat Latkes
“My Duck Fat Latkes are the real deal; they’re going to blow your mind!"
How to Make Homemade Potato Latkes
Have you only made your homemade potato latkes with oil or butter? Well, get ready for a holiday remix because Joel’s homemade latke recipe will elevate your potato pancakes to something truly special. Gather your ingredients (especially that duck fat) before you get started!
- 1½ pounds baking potatoes (3 - 4 potatoes)
- 1/2 medium yellow onion (peeled & quartered)
- 1 large egg
- 2 tablespoons almond meal
- 1 teaspoon kosher salt
- 1/8 teaspoon black pepper (freshly ground)
- 1 cup duck fat
- applesauce & sour cream (for serving)
- If you plan on keeping your homemade potato latkes warm for later, preheat the oven to 200°F.
- Now, take two baking sheets. Line one rimmed baking sheet with a double layer of paper towels and fit a wire cooling rack into another baking sheet. Set both aside.
The Potato Mixture
- To prepare the potatoes, scrub them well, but do not peel. Cut potatoes in half crosswise. Grate potatoes and onion using the shredding disk in a food processor.
- Transfer the grated potato and onion onto a large triple layer of cheesecloth. Gather the corners and tie around the handle of a wooden spoon. Dangle the bundle over a large bowl and twist and squeeze the potatoes and onion. When no more liquid comes out of the potatoes and onion shreds, you’re done.
- Let the liquid sit for a few minutes to allow the potato starch to settle. Pour off and discard the liquid but leave the potato starch.
- Add the potatoes, onion, eggs, almond flour, salt, and pepper to the bowl of starch. Mix with your fingers, so the potato starch is evenly distributed with the rest of the ingredients. Set batter aside for 10 minutes.
Heat the Duck Fat
- Place the duck fat in a large skillet with a depth of 1/4 inch (for a 10-inch skillet, you'll need 1 cup of melted duck fat).
- Heat over medium-high heat until a piece of the homemade potato latke mixture sizzles immediately.
Forming the Latkes
- Form homemade potato latkes one at a time by scooping 1/4 cup of the mixture onto a fish or flat spatula.
- Flatten with your fingers to a 4-inch patty.
Time to Fry
- Slide the latke into the duck fat, using a fork to nudge the latke into the pan.
- Repeat until the pan is full, but the latkes aren't crowded.
- Cook until deeply golden-brown, 4 to 5 minutes per side, adjusting the heat if necessary.
- Transfer the cooked latkes to a paper towel-lined baking sheet to drain for 2 minutes.
- Transfer the latkes to the wire cooling rack set in the baking sheet and to keep them warm in the oven (for up to 30 minutes) while you continue cooking the rest of the latkes.
- Serve immediately with applesauce and sour cream.