Joey's Famous Latkes

To be honest, I’m not the hugest potato fan. It’s an easy food for me to pass over. But when it comes to latkes it’s another story. Not to toot my own horn but I make DELICIOUS latkes! I look forward to eating them every year. We’ve even been know to make them at least one or two times during the year as it just feels like too long a wait for Chanukah each year.

I have a couple of secret weapons when it comes to latkes and if you take heed, you too can make the best latkes around town.

First, hand grate them using the medium grate of a box grater. I know this is old fashioned but I find that the integrity of the potato stays more in tact which gives them the most beautiful texture - crispy outside and tender inside. My mouth is watering just writing this.

My second tip is key... I cook them in pastured duck fat (or lard if I can't get my hands on it and it’s not a kosher crowd). When I tell people this, I generally get two responses. One, they look at me like I’m crazy or two, they think it’s incredibly indulgent. If you have either reaction, head over to my post about healthy fats to get the skinny on why you shouldn’t be scared. Then come back and get your latkes on.

Ingredients

• 4 lbs of potatoes (I use a mix of Yukon gold, red and russets in equal amounts)

• 2 eggs

• 1 medium/large onion

• Sea salt to taste (about 2-3 teaspoons)

• Pastured duck fat for frying

Directions

1. Peel and grate the potato and onion with your box grater (or shredder blade of your food processor if you insist!). Place the shredded potato and onion in a large colander and with your hands, mix in the salt. Don't be afraid to taste and adjust the salt. Place over a large bowl. The potatoes and onion will release a lot of liquid. Squeeze (HARD) as much liquid as you can out of the potatoes and onion.

2. In a large bowl, beat together the eggs. Add the potato and onions to the bowl with the eggs. Mix well. Your hands are your best tool for this ;) You will notice sediment at the bottom of your bowl. This is potato starch. Continue to mix this in with your batter.

3. In a large skillet, heat about 1 cup of the duck fat over medium heat. To test if it’s hot enough, drop in a shred of potato. It should sizzle right away.

4. Once the oil is hot enough, drop quarter or third cupfuls of the potato mixture into the pan, and flatten into a pancake shape. Press down with the back of a metal spatula to further flatten. This will also help them bind.

5. Fry for 4-5 minutes, or until the edges are brown. Flip, and cook for another 2-3 minutes, or until golden brown.

6. Add more oil as needed, and make sure you let it get hot again before adding another batch of latkes.

7. Transfer to drain on several layers of paper towels (putting a paper bag underneath the paper towels will allow you to use less of them)

8. Keep them in a warm oven until they’re all ready to eat.

9. Serve with apple sauce and sour cream.