Duck Fat Fried Latkes With Apple Lemon Chutney

• Apple Lemon Chutney
• 1 medium sweet onion - peeled quartered and sliced thinly (2 C onion)
• 2 granny smith apples - peeled cored and diced (a heaping 2 C of apple)
• 1 meyer lemon - quartered and sliced as thinly as you possible can. Remove the seeds.
• 2 tablespoons olive oil
• 1 tablespoon whole brown mustard seed
• 1 teaspoon whole cumin seed
• 1 pinch red chili flakes
• 1/4 teaspoon turmeric
• 1/2 cup apple cider vinegar
• 1/2 cup light brown sugar
• 1/2 teaspoon salt
• 1/4 cup golden raisins
• 1/4 cup water
• Duck Fat Fried Latkes
• 1 large russet potato - washed and shredded - 2 1/2 C of potato
• 1/2 sweet onion shredded - 1/2 c onion
• 3 green onions - minced - green and pale green only
• 1/4 cup flour
• 1 teaspoon salt
• 1 teaspoon fresh ground pepper
• 1 teaspoon baking soda
• 2 eggs
• 4-5 tablespoons duck fat
• 1 tablespoon salt
• half a bowl of cold water
• sour cream

1. heat the oil in a large saucepan. Toast the spices for just 2-3 minutes until they become quite fragrant.
2. Add the apple and onion and cook for a few minutes to just sweat them but don't brown them.
3. Add everything else and simmer the mixture for about 45 minutes until everything is soft and blended. Stir it fairly often and taste after about 15-20 minutes - if you have very tart lemon or apples you may want a bit more sugar.
4. Whisk 1 tbs of salt into a bowl filled halfway with cold water. Get a clean dishtowel out and ready - it will not be clean for long.
5. Shred the potatoes - I used the grater plate on the food processor. Put them in the bowl of water.
6. Shred the onion. Squeeze out as much juice as you can. Put it on the towel. Squeeze the water out of the potatoes and put them on the towel too and roll the whole thing up and squeeze or press them to dry.
7. Whisk the dry ingredients together in a large bowl. Add the dried potato / onion mixture and the green onions and toss it all together to coat thoroughly. Whisk the eggs together and toss them into the potatoes.
8. Heat a 2-3 of tbs of duck fat to medium high (depends how big your skillet is) you want a decent coating of duck fat but not swimming. When the fat is hot (use a shred of potato to test) put heaping spoonfuls of the potato mixture in the pan and gently flatten it a bit with a fork. Don't overcrowd them.
9. Fry them 3-4 minutes until nice and brown and crispy, then flip and repeat. I don't even drain them because first off they don't get greasy and second, well, remember what I said about duck fat?? Repeat with the remaining latkes. If you don't have someone standing over you with an empty plate waiting, you can keep them warm in a low oven for a little bit.
10. Serve with a dollop of sour cream and a dollop of chutney. Drink wine. I am having a falanghina. Enjoy.

apple lemon, sweet onion, granny smith apples, lemon , olive oil, brown mustard, cumin, red chili flakes, turmeric, apple cider vinegar, light brown sugar, salt, golden raisins, water, latkes, potato, sweet onion, green onions, flour, salt, fresh ground pepper, baking soda, eggs, duck fat, salt, water, sour cream

Taken from food52.com/recipes/7917-duck-fat-fried-latkes-with-apple-lemon-chutney (may not work)