Potato Latkes (Asian Style) with Duck Fat

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Nothing beats crispy, golden potato latkes! It’s amazing how just a few simple ingredients become something so transcending!

Potato latkes can be made many ways. In fact, it seems everyone has their own special way. Frankly, I’m still looking for that one and only, tried and true recipe and really, I don’t mind looking! It’s hard to go wrong with the simple combination of shredded potatoes, eggs and onions.

When I came across this potato latke recipe in an Asian cookbook, I decided I had to try it. There is nothing  too unusual about this recipe that makes it Asian, except for the sauce. And if you think Asians don’t do potatoes, just check these out!

So what are the differences between a traditional potato latke and an Asian potato latke?

Both types call for Russet potatoes which is pretty standard. However Yotam Ottolenghi uses both. You decide.

Both use eggs and onions, except the Asian variety added scallions, which is alright by me. I also added a garlic clove!

Binders for Latkes?

Potato latkes also need a binder and usually that is in the form of flour or matzo meal or potato starch. All work well. The Asian potato latke recipe uses cornstarch.

Cornstarch works perfectly and held these potato pancakes together well.  It also made them very crispy and allowed me to make perfectly flat and round latkes.

I could have adjusted the seasonings and added some 5 spice or even a touch of ginger, but I left the mixture alone because the sauce about covers it!

Shredding or Mush?

Many prefer shredding potatoes and others prefer grinding the potatoes until they are just about mush. Though the Asian recipe calls for shredding, I reverted to my tendency to use both.

First I shred a potato and then I grind the rest. That way there is still some texture in the latkes.

These Asian potato latkes have a  bit more onion taste then other versions I’ve tried. I like both, but I do love lots of onion.

Applesauce or Soy Dipping Sauce?

I am a traditionalist, but I do love this sauce. It would also be outstanding on pot stickers.

Rather than applesauce, this soy dipping sauce is what is called for. One only needs a drip or a drizzle, otherwise you lose the taste of the potato.

As for soy sauce, I would use a Japanese version which is a touch lighter and sweeter than traditional Chinese soy sauce. Below I listed two of my favorite Asian cooking ingredients. Yes, they do make a difference.

And for the record, seek out an Asian grocery. Unless you can’t find one, I can tell you that ingredient prices are a lot lower than Amazon’s. But for some reason Amazon does great on utensils and such.

What oil should I use to fry potato latkes?

It is common to use olive oil, or peanut oil or canola. Many, if they have access, use chicken schmaltz. In this case I decided to use duck fat. Believe it or not I found Kroger’s had duck fat in a jar on a shelf along the other oils. Yes, this worked well.

How do you flip a potato pancake…without making a splattering mess?

This is where two spatulas work well. I use the fish spatula shown below to lift and see if the bottom is golden. Then in the other hand I have a flat bottomed metal spatula. Using the fish spatula flip the latke onto the bottom of the other spatula and let it slide gently back into the oil. Works for me!

I fry my latkes in a well seasoned cast iron skillet. Many use a non-stick skillet but I rely on the cast iron.

A few things I used to make these:

 

     
 

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Two Versions of Latkes

Sweet Potato Latkes

Latkes with Green Chiles and Cheese