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This decadent latke – with fried chicken and jammy beef fry – is for serious meat-lovers. Submitted by Rebecca Sobel
6 potatoes
2 ounces leek (approximately 10 strips)
1 and 1/2 teaspoons kosher salt
1 teaspoon black pepper
2 eggs
2 tablespoons flour
6 ounces chopped facon
1 tablespoon oil
1/2 red onion, diced
1/4 cup white onion, diced
2 large garlic cloves, pressed
2 tablespoons dark brown sugar
1 tablespoon maple syrup
1 tablespoon apple cider vinegar
1/4 teaspoon crushed red pepper flakes
4 thin cutlets, cut in half
2 eggs, mixed with a fork
1/2 teaspoon salt
1/4 teaspoon black pepper
1 clove of garlic, pressed
1/3 cup panko crumbs
1/3 cup cornflake crumbs
1/3 cup matzo meal
Mix eggs with salt and pepper.
Use the kugel blade in your food processor to grate the potatoes and leeks.
Add the grated potatoes and leeks to the egg mixture and mix together.
Add flour and mix until incorporated.
Heat oil in a large skillet.
Fry in 1/4-cup increments for two to three minutes on each side.
You can also add some batter to a waffle iron to make a really cool styled latka.
Add six ounces of chopped Facon to a small saucepan on medium-high heat. Cook for seven minutes until crispy.
Remove Facon from pot but keep the Facon juice in the pot.
Add the oil, red onion, white onion, and garlic cloves to the pot. Stir until caramelized, about 15 minutes.
Add the Facon back to the pot along with the dark brown sugar, maple syrup, apple cider vinegar, and crushed red pepper flakes. Raise heat to medium. Let it cook until a jam consistency, about eight minutes.
Mix all fried chicken ingredients together.
Dip chicken from egg mixture into the breading mixture covering chicken all over with the breaded topping.
Add 1/4 cup oil to a skillet.
Fry chicken on both sides until crispy.
Layer the latka, then fried chicken, then Facon Jam. Top with parsley and scallions.
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