Friday, February 3, 2012

Potato latkes (in duck fat!!!)

Latkes are some of the easiest, most delicious and most addicting side dishes I know about. It is very simple, a shredded vegetable, originally potatoes, sweet potatoes or one of my favorite zucchini! You toss it with some flour or corn starch and sometimes an egg. And you drop it in a hot oiled pan. Brown it, flip it, brown and ENJOY!!!! This is as simple as it gets, especially if you have a food processor that shreds for you (I am really gifted at shredding my fingers otherwise :) ).

My love for latkes made me very excited when I came across this on the Family Kitchen and this recipe from Delicious Dishing just screamed my name. Before you click on the link I am warning you that you might feel compelled to make that recipe IMMEDIATELY, it doesn't matter if it's 6am or 11pm, this is how good and delicious they look.

Here is my adaptation of this recipe:
Potato and scallion latkes
- 3 scallions, thinly sliced on the diagonal
- 1 lb potatoes, peeled and shredded, reserved in cold water
- 2 tbsp cornstarch
- duck fat (or oil...)
- salt & pepper

- Swirl the shredded potatoes in the water and rinse them, and then dry them thoroughly using paper towels.
- Place the shredded potatoes in a large bowl, toss with cornstarch.
- Heat the fat in a large skillet over medium-high heat. Add half of the potatoes to the pan, and gently spread them, season with salt and pepper.
- Sprinkle the scallions on top of the potatoes
- Spread the remaining potatoes on top of the scallions and season
- Cook for 6 to 7 minutes to brown the bottom.  
- Then flip the potatoes to brown the other side. To do this place an inverted baking sheet on top of the pan and flipping the whole thing over and then sliding the pancake off of the baking sheet back into the skillet (you can also use a plate depending on the size of your skillet)
- Cook until the bottom is brown and crispy

Enjoy!!! you can also make individual latkes if you wish :)

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