Escoffier Chef Instructor Dan Bearss shares his latke recipe, a pan-fried potato pancake that is popular in eastern European cuisine. Chef Dan pairs this dish with shredded chicken confit and crème fraîche.
Latke
Ingredients
- ½ Pound Russet Potatoes, peeled and grated
- ¼ Cup Yellow Onion, peeled and grated
- 1 Each Egg, beaten
- 2 Tbsp All-Purpose Flour
- 1 Tbsp Kosher Salt
- 1 tsp Black Pepper, ground
- As Needed Oil
Instructions
- Pour potatoes and onions into a strainer making sure to let all excess liquid drain off
- Combine potatoes and onions in a bowl
- Add egg, flour, salt, and pepper to the bowl and mix until evenly incorporated
- Let mixture rest in the bowl for 5 minutes to thicken
- Heat a skillet over medium heat and pour a thin layer of oil into the pan
- Scoop 1/3 cup, loosely packed, of the mixture into pan and lightly press to create pancake shape
- Once golden brown, flip to cook the other side
- Remove from pan, rest on a paper towel-lined plate, and season with salt and pepper as needed
- Garnish with shredded chicken, creme fraiche, and chives
Chicken Confit
Ingredients
- 2 Lbs Chicken Legs (Drumsticks and Thighs)
- 1 Tbsp Kosher Salt
- ¼ tsp Black Pepper, ground
- ½ tsp Bay leaf, ground
- ½ tsp Nutmeg, ground
- ½ tsp Cloves, ground
- (Enough to submerge chicken) Canola Oil
Instructions
- Mix dried spices in a bowl until evenly incorporated
- Rub chicken with spices and allow to cure overnight, covered, in the refrigerator
- Remove chicken from the bowl and place in a deep baking dish. Cover with enough oil to submerge the chicken
- Preheat oven to 300°F
- Place parchment over a baking dish, and then tin foil. Crimp the edges of the foil tightly so that no juices may escape
- Place in oven and cook until chicken is falling off the bone, about 2 hours
- Strain fat and reserve for another use
- Place chicken back in a baking dish and broil on high in the oven until golden brown on top to add some color and texture to the chicken
Crème Fraîche
Ingredients
- 2 Cups Heavy Cream
- 4 Tbsp Cultured Buttermilk
Instructions
- Sanitize a jar or container
- Pour ingredients into a container
- Cover jar with cheesecloth or coffee filter and fasten with a rubber band. Do NOT place anything over the cheesecloth or coffee filter as it will need to breathe
- Let stand at room temperature (60°F to 75°F) for 24-48 hours
- Once thickened, stir and store covered in a refrigerator
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