Duck Fat Fried Latkes with Apple Lemon Chutney

Name: Duck Fat Fried Latkes with Apple Lemon Chutney
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Jewish
Ingredients: 118 milliliters apple cider vinegar; 1 teaspoon baking soda; 1 Tbsp whole brown mustard seed; 1 teaspoon whole cumin seed; 4 Tbsps duck fat; 2 eggs; 59 milliliters flour; 59 milliliters golden raisins; 2 granny smith apples - peeled cored and diced (a heaping 2 C of apple); 3 green onions - minced - green and pale green only; 1 teaspoon fresh ground pepper; 118 milliliters light brown sugar; 1 meyer lemon - quartered and sliced as thinly as you possible can. Remove the seeds; 2 Tbsps olive oil; 1 sweet onion shredded - 1/2 c onion; 1 medium sweet onion - peeled quartered and sliced thinly (2 C onion); 1 pinch red chili flakes; 1 large russet potato - washed and shredded - 2 1/2 C of potato; 1 teaspoons salt; 1 Tbsp salt; 1 teaspoon salt; 8 servings sour cream; 0 teaspoons turmeric; 59 milliliters water; 8 servings half a bowl of cold water

The recipe Duck Fat Fried Latkes with Apple Lemon Chutney could satisfy your Jewish craving in roughly 45 minutes. For 90 cents per serving, you get a side dish that serves 8. One portion of this dish contains approximately 4g of protein, 14g of fat, and a total of 273 calories. Hanukkah will be even more special with this recipe. If you have cream, onion - and thinly, brown mustard seed, and a few other ingredients on hand, you can make it.

Instructions

heat the oil in a large saucepan. Toast the spices for just 2-3 minutes until they become quite fragrant.

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Spices

Toast

Cooking Oil

Equipment you will use

Sauce Pan

Add the apple and onion and cook for a few minutes to just sweat them but don't brown them.

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Apple

Onion

Add everything else and simmer the mixture for about 45 minutes until everything is soft and blended. Stir it fairly often and taste after about 15-20 minutes - if you have very tart lemon or apples you may want a bit more sugar.

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Apple

Lemon

Sugar

Whisk 1 tbs of salt into a bowl filled halfway with cold water. Get a clean dishtowel out and ready - it will not be clean for long.

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Water

Salt

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Whisk

Bowl

Shred the potatoes - I used the grater plate on the food processor.

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Potato

Equipment you will use

Food Processor

Grater

Put them in the bowl of water.

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Water

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Bowl

Shred the onion. Squeeze out as much juice as you can. Put it on the towel. Squeeze the water out of the potatoes and put them on the towel too and roll the whole thing up and squeeze or press them to dry.

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Potato

Juice

Onion

Water

Roll

Whisk the dry ingredients together in a large bowl.

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Whisk

Bowl

Add the dried potato / onion mixture and the green onions and toss it all together to coat thoroughly.

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Green Onions

Potato

Onion

Whisk the eggs together and toss them into the potatoes.

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Potato

Egg

Equipment you will use

Whisk

Heat a 2-3 of tbs of duck fat to medium high (depends how big your skillet is) you want a decent coating of duck fat but not swimming. When the fat is hot (use a shred of potato to test) put heaping spoonfuls of the potato mixture in the pan and gently flatten it a bit with a fork. Don't overcrowd them.

Ingredients you will need

Duck Fat

Potato

Equipment you will use

Frying Pan

Fry them 3-4 minutes until nice and brown and crispy, then flip and repeat. I don't even drain them because first off they don't get greasy and second, well, remember what I said about duck fat?? Repeat with the remaining latkes. If you don't have someone standing over you with an empty plate waiting, you can keep them warm in a low oven for a little bit.

Ingredients you will need

Duck Fat

Equipment you will use

Oven