The Crunchiest Homemade Latkes (3 Ways)

Peel each apple and slice cutting as close to the core as possible.

Cut apples into ½” slices and place into a saucepot with sugar, garam masala, toss to coat then add water.

Place over medium-high heat and bring to a boil. Reduce heat to medium, cover, and cook for 15 - 20 minutes.

Pour into a blender and blend on high speed until smooth. Add to bowl and cool completely before serving.

Peel potatoes, grate and toss into a bowl along with a peeled and grated onion.

Add kosher salt and toast to coat.

Squeeze potatoes to remove liquid and add to a towel. Fold the towel over potatoes tightly and squeeze the remaining liquid into the sink.

Add potatoes to a large bowl with eggs, toss together until combined, and add panko breadcrumbs tossing until combined.

To shape, grab ⅓ cup of potato mixture gently forming and pressing into a puck, ¾ inch thick and 4 ½ inches wide. Repeat with remaining potatoes.

In a deep heavy bottom pan, add chicken fat and oil.

Once the oil is shimmering and ripping hot, add latkes one at a time (don’t let latkes touch).

Fry for 2 - 4 minutes. Flip and repeat.

Place on a wire rack to drain. Season with salt immediately.

Add latke to a plate topped with sour cream and applesauce, or layered with creme fraiche and gravlax topped with sliced chives, fresh cracked black pepper, and flaky salt.

In a medium bowl, add all ingredients (except sriracha) together and mix until combined.

Add sriracha to taste and mix until thoroughly combined.

Add potatoes to a large bowl with eggs and kimchi, toss together until combined, and add panko breadcrumbs tossing until combined.

Once oil is shimmering and ripping hot, add latkes one at a time (don’t let latkes touch).

Fry for 2-4 minutes. Flip and repeat.

Add latke to a plate topped with spicy mayo, sesame seeds, thinly sliced green onions, and a sprinkle of bonito flakes.