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1
heat the oil in a large saucepan. Toast the spices for just 2-3 minutes until they become quite fragrant.
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2
Add the apple and onion and cook for a few minutes to just sweat them but don't brown them.
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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.
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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.
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5
Shred the potatoes - I used the grater plate on the food processor. Put them in the bowl of water.
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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.
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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.
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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.
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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.
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10
Serve with a dollop of sour cream and a dollop of chutney. Drink wine. I am having a falanghina. Enjoy.
