From the December/January 2019 issue
By Melissa Joulwan – www.melissajoulwan.com
Oven Fried Latkes
Prep time:20 minutes
Cook time: 25 minutes
- 1/4 cup fat of choice: duck fat, pastured lard, or coconut oil
- 1 lb Russet potatoes, cut lengthwise into quarters
- 1 large (8-oz) onion, peeled and cut into quarters
- 2 large eggs
- 1/2 cup potato starch
- 1 tsp sea salt
- 1/4 tsp black pepper, freshly ground
- Preheat the oven to 425ºF. Line two large baking sheets with parchment paper. Melt your fat of choice in a small saucepan over medium heat, then use a brush to lightly coat the parchment paper with it. Set the baking sheets and remaining melted fat aside.
- Grate the potatoes and onion using a food processor fitted with a coarse grating disc. Transfer the veggies to a clean dish towel and squeeze, wringing out as much of the liquid as possible. Then quickly transfer the mixture to a large bowl and add the eggs, potato starch, salt, and pepper to the bowl; mix well.
- Use a tablespoon measure to scoop out heaping tablespoons of batter. Drop the batter onto the parchment paper and use a spatula to gently flatten it into a disc. Repeat until you’ve used all the batter, then brush the tops of the latkes with some of the melted fat.
- Bake the latkes until crispy and brown on top, about 15 minutes, then flip and bake another 10 minutes. Serve the latkes warm with a dab of caramel-apple applesauce on top.
Prep time: 10 minutes
Cook time: 1 hour
Makes about 5 cups
- 3 TBSP ghee
- 3 lb apples (any and all varieties)
- 3/4 tsp pure vanilla extract
- 1/2 tsp sea salt
- 1 whole cinnamon stick
- 1 Place a large soup pot over medium-high heat and add the ghee. While it melts, peel, core, and slice the apples, about 1/4-inch thick. You don’t want them too thin.
- Place the apples in the pot and add the vanilla, salt, and cinnamon stick. Stir to coat the apples in the melted ghee, reduce the heat to low, and cook another 40-60 minutes, stirring every 10-15 minutes. If it’s too dry at any point, add 1 tablespoon water (or more ghee, if you want to be indulgent). Keep cooking until the apples are very soft and you like the way it tastes. It should be finished in 60-75 minutes. Let it cool slightly, then transfer it to an airtight container. Store in the fridge for up to three weeks.