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Crisp Latkes with Chicken Confit and Eggs

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Crisp Latkes with Chicken Confit and Eggs

Crisp Latkes with Chicken Confit and Eggs

The recipe Crisp Latkes with Chicken Confit and Eggs could satisfy your Jewish craving in roughly 45 minutes. One serving contains 862 calories, 35g of protein, and 55g of fat. This recipe covers 30% of your daily requirements of vitamins and minerals. This recipe serves 4. It works well as a main course.

Instructions

1
Peel and grate potatoes and onion. "Don't use a food processor for either one," says Jasinski. "Too much water will come out and it'll be a mess."
Ingredients you will need
PotatoPotato
OnionOnion
WaterWater
Equipment you will use
Food ProcessorFood Processor
2
Mix grated potato with onion, then drain well in a colander about 5 minutes, pressing occasionally to remove liquid.
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PotatoPotato
OnionOnion
Equipment you will use
ColanderColander
3
Meanwhile, mix sour cream with zest, juice, and a pinch of salt and pepper. Chill.
Ingredients you will need
Salt And PepperSalt And Pepper
Sour CreamSour Cream
JuiceJuice
4
Whisk together 2 eggs, breadcrumbs, 1 1/2 tsp. salt, the baking powder, and a pinch of pepper in a large bowl.
Ingredients you will need
Baking PowderBaking Powder
BreadcrumbsBreadcrumbs
PepperPepper
EggEgg
SaltSalt
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WhiskWhisk
BowlBowl
5
Add the drained potato mixture and stir to combine.
Ingredients you will need
PotatoPotato
6
Preheat oven to 22
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OvenOven
7
Heat 2 tbsp. fat in a large frying pan over medium-high heat. Form mixture into patties, using about 1/4 cup of the mixture for each, squeezing gently to expel excess liquid. "You don't want to squeeze all the flavor out of it." Fry patties as you shape them, working in batches of
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Frying PanFrying Pan
8
Add 2 tbsp. fat per additional batch and cook patties until deep golden brown, turning once, 5 to 7 minutes per batch. "You can press them gently with a spatula to make them even thinner, so they get crispy all the way through."
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SpatulaSpatula
9
Transfer latkes to a baking sheet lined with paper towels and keep warm in oven until all are fried.
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Baking SheetBaking Sheet
Paper TowelsPaper Towels
OvenOven
10
Meanwhile, cook 8 eggs the way you like--fried, scrambled, even poached. Warm chicken confit in the microwave (or in pan with eggs). Put 2 eggs on each of four plates and set 3 latkes alongside. Top each latke with sour cream mixture, 1/4 cup warmed confit, a small spoonful of pear preserves, and a sprinkle of parsley.
Ingredients you will need
Sour CreamSour Cream
PreservesPreserves
Whole ChickenWhole Chicken
ParsleyParsley
EggEgg
PearPear
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MicrowaveMicrowave
Frying PanFrying Pan
11
Make ahead: Sour cream mixture, 1 day, chilled; latkes, several hours (recrisp in 220 oven before serving).
Ingredients you will need
Sour CreamSour Cream
Equipment you will use
OvenOven
DifficultyHard
Ready In45 m.
Servings4
Health Score28
CuisinesJewish
Dish TypesLunchMain CourseMain DishDinner
OccasionsHanukkah
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Latkes
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