Potato latkes fried in duck fat

Yes, you read that right. potato latkes cooked in animal fat. Specifically, duck fat. I did it. I ate it. I loved it.

Why? I realize that the miracle of Chanuka didn’t involve duck fat. I don’t even think that ducks were available in the Middle East at the day. But whether I already use other non-miraculous oils to cook my Chanuka foods, I didn’t think a little duck fat was blasphemous.

But, why? OK, the view wasn’t originally mine. CHOW.com published a recipe for Potato-Turnip Duck-Fat Latkes, and I was hooked. I didn’t use their recipe, though. I used the Kosher Blog Master Recipe, which I happen to love. On a side note, have you ever read any of the articles about the best french fries being made with horse fat? Don’t anguish, I’m not going to be trying that.

Where did you get duck fat? I’d like to say that I manufacture duck often abundant to have a plentiful supply, but I had to go shopping for that one. Besides for being an excellent steakhouse, Le Marais has a butcher counter where Dominique will sell you a variety of French cuts and dishes. Tubs of duck fat (about a pound) cost $8. I bought 2 and only needed 1/2 of one. I guess I’ll use the rest to manufacture confit, or something.

Aren’t you worried about your health? I take good-enough care of myself

the rest of the year. Chanuka is only 8 days and I don’t do much frying during the year. Besides, I have great genes - no heart disease in the family and my cholesterol has never gone by 130, no matter what I eat. certain, I’ll spend more duration on the elliptical when it’s all by, but for now I’m going to enjoy myself.

So, how did it taste? The duck fat imparted a richness of flavor to the latkes. Well-rounded flavor. Meaty. It was a good recipe before, but now it was amazing.

No pictures? Nah. whether you’ve seen one latke, you’ve seen them all.

Hang in there - one more night and day left.

Original post by sweinberger

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