Duck Fat Latkes

I have one day left of the 12 Days of Christmas Cookies series, and that will be posted tomorrow (aka - I haven't made them yet). For now, we interrupt out regularly scheduled programming for another wonderful holiday food - DUCK FAT LATKES. 

When I saw the recipe for Duck Fat Latkes on Chow.com, I almost lost it.  Just a few days before, I saw that my supermarket was selling Dartagnan Duck Fat (love Dartagnan - they give me all of the things that would take too much time to do myself - render duck fat, veal demi-glaze, duck confit - you get hte idea) and I said to myself - I need to make something with duck fat. 

A few days ago, I had some friends over for Christmukkah dinner and one mentioned that I should try latkes. I mentioned that latkes scare me - I had tried once before and they were greasy and oily and really just horrible and that I need to learn from someone who has been making them for years, the art of latke making. But then that night we received a gift from two good friends: an AWESOME latke spatula - the one you see above. It was a sign. I must make latkes. 

As a side note, we have this little doll called Latke Larry who holds a plate of latkes in his hand and sings and dances... it's kind of hysterical.  He approved of this spatula.

It was the first night of Hannukah and Jack and I were going to celebrate by exchanging gifts and lighting candles (my first time!) and having a great dinner. 

I asked Jack if he wanted duck fat latkes for dinner and he exclaimed "YES!" but the stopped himself saying that he didn't want to be that unhealthy. But I never listen to what he says anyways, so why start now?

I headed to the store to grab the ingredients, minus the root vegetables that were included in the recipe, because, frankly, I hate root vegetables.  They taste like earth, and not in a good way. They make me want to puke. 

I got home and started grating potatoes.  I already wanted to give up. In my head, I was thinking, "Who's bright idea was it to take the WETTEST, STARCHIEST food and decide: Hey, I'm going to make something that requires this to be completley dry before it's cooked or else it will taste like crap."

I squeezed and squeezed the crap out of those grated potatoes.  I literally used the lip of my sink for leverage as I pressed the water from the grated potatoes through a strainer, looking like I was playing tug of war with my sink.  And when I thought the latkes were dry, guess what? More water!

I read an article on Bon Appetit that stated that another key to good latkes was that you needed to squeeze them once again right before going in the pan to remove extra water. And I think all of these things were the trick, because MY GOD these were UNBELIEVABLE. Thyme (great, great addition). Potatoes. Onion. DUCK FAT.

Jack even said that these were the best latkes that he has ever had.  They were plump and crisp, and the insides were smooth and creamy. And Jack forgot all about his need to  "be healthy" because he ate every. single. one. Except for half. I had one half. And then he ate the other half. And 7 more.

Like Joey Tribbiani, Jack doesn't share food! 

Duck Fat Latkes - Adapted from Chow.com

Makes about 8 latkes. 

INGREDIENTS

• 2 medium russet potatoes (about 1 1/2 pounds), peeled
• 1/2 medium yellow onion
• 2 large eggs, lightly beaten
• 2 tablespoons all-purpose flour
• 1 tablespoon fresh thyme leaves
• 1 1/2 teaspoons kosher salt, plus more as needed
• 1/2 teaspoon freshly ground black pepper, plus more as needed
• 6 ounces duck fat or 3/4 cup vegetable oil
• Applesauce for serving (optional)

INSTRUCTIONS

Using the large holes of a box grater or a food processor fitted with a medium-coarse shredding disk, alternately shred the potatos, turnip, and onion.

Place the vegetables in a strainer over a large bowl. Squeeze to extract excess moisture, and let stand for a few minutes. Place the vegetables in a second bowl and discard the liquid collected in the first bowl, stirring any white potato starch left behind back into the vegetables. Beat together the eggs, flour, thyme, and measured salt and pepper in a separate bowl until well combined. Add the egg mixture to the vegetables and mix until evenly combined.

Heat the duck fat or oil in a large heavy-bottomed frying pan over medium-high heat until shimmering, about 6 minutes. Meanwhile, line a large plate or baking sheet with paper towels and set aside.

Form a silver-dollar-size latke and squeeze out excess liquid.  Carefully place it in the hot fat to test for proper oil temperature—the oil should immediately bubble on the edges of the latke. Cook until golden brown, about 3 to 4 minutes per side. Remove the latke from the oil and taste, adjusting the seasoning as needed.

Form more silver-dollar-size patties and place them into the hot oil while not overcrowding the pan. Fry undisturbed until the latkes hold together and become golden brown, about 3 to 4 minutes per side.

Remove to the paper-towel-lined plate and continue cooking more latkes, skimming out any vegetable bits in between batches and adding more fat when necessary. (If you add more fat, make sure it is at the proper temperature before cooking more latkes.) Serve hot or at room temperature with applesauce.