Potato-Turnip Latkes Fried in Duck Fat Recipe

Using the large holes of a box grater or a food processor fitted with a medium-coarse shredding disk, alternately shred the potatos, turnip, and onion.

Place the vegetables in a strainer over a large bowl. Squeeze to extract excess moisture, and let stand for a few minutes. Place the vegetables in a second bowl and discard the liquid collected in the first bowl, stirring any white potato starch left behind back into the vegetables. Beat together the eggs, flour, thyme, and measured salt and pepper in a separate bowl until well combined. Add the egg mixture to the vegetables and mix until evenly combined.

Heat the measured duck fat or vegetable oil in a large heavy-bottomed frying pan over medium-high heat until shimmering, about 6 minutes. Meanwhile, line a large plate or baking sheet with paper towels and set aside.

Form a silver-dollar-size latke and carefully place it in the hot fat to test for proper oil temperature: The oil should immediately bubble on the edges of the latke. Cook until golden brown, about 3 to 4 minutes per side. Remove the latke from the oil and taste, adjusting the seasoning as needed.

Form more silver-dollar-size patties and place them in the hot oil, but don’t overcrowd the pan. Fry undisturbed until the latkes hold together and become golden brown, about 3 to 4 minutes per side.

Remove to the paper-towel-lined plate and continue frying more latkes, skimming out any vegetable bits in between batches and adding more fat when necessary. (If you add more fat, make sure it is at the proper temperature before cooking more latkes.) Serve hot or at room temperature with applesauce, if desired.

Beverage pairing: Labouré-Roi Beaujolais-Villages St. Armand . A full-bodied white would go well with these rich latkes, but there’s joy in a nice, dark, juicy red as a pairing. Young Beaujolais has this jubilant character: Full and fresh, it’s not too heavy or tannic to obscure the food.

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