How to Make Latke with Shredded Chicken Confit and Crème Fraîche

Escoffier Chef Instructor Dan Bearss shares his latke recipe, a pan-fried potato pancake that is popular in eastern European cuisine.

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November 17, 2022 3 min read

Escoffier Chef Instructor Dan Bearss shares his latke recipe, a pan-fried potato pancake that is popular in eastern European cuisine. Chef Dan pairs this dish with shredded chicken confit and crème fraîche.

Table of Contents



  • ½ Pound Russet Potatoes, peeled and grated
  • ¼ Cup Yellow Onion, peeled and grated
  • 1 Each Egg, beaten
  • 2 Tbsp All-Purpose Flour
  • 1 Tbsp Kosher Salt
  • 1 tsp Black Pepper, ground
  • As Needed Oil


  1. Pour potatoes and onions into a strainer making sure to let all excess liquid drain off
  2. Combine potatoes and onions in a bowl
  3. Add egg, flour, salt, and pepper to the bowl and mix until evenly incorporated
  4. Let mixture rest in the bowl for 5 minutes to thicken
  5. Heat a skillet over medium heat and pour a thin layer of oil into the pan
  6. Scoop 1/3 cup, loosely packed, of the mixture into pan and lightly press to create pancake shape
  7. Once golden brown, flip to cook the other side
  8. Remove from pan, rest on a paper towel-lined plate, and season with salt and pepper as needed
  9. Garnish with shredded chicken, creme fraiche, and chives

Chicken Confit


  • 2 Lbs Chicken Legs (Drumsticks and Thighs)
  • 1 Tbsp Kosher Salt
  • ¼ tsp Black Pepper, ground
  • ½ tsp Bay leaf, ground
  • ½ tsp Nutmeg, ground
  • ½ tsp Cloves, ground
  • (Enough to submerge chicken) Canola Oil


  1. Mix dried spices in a bowl until evenly incorporated
  2. Rub chicken with spices and allow to cure overnight, covered, in the refrigerator
  3. Remove chicken from the bowl and place in a deep baking dish. Cover with enough oil to submerge the chicken
  4. Preheat oven to 300°F
  5. Place parchment over a baking dish, and then tin foil. Crimp the edges of the foil tightly so that no juices may escape
  6. Place in oven and cook until chicken is falling off the bone, about 2 hours
  7. Strain fat and reserve for another use
  8. Place chicken back in a baking dish and broil on high in the oven until golden brown on top to add some color and texture to the chicken

Crème Fraîche


  • 2 Cups Heavy Cream
  • 4 Tbsp Cultured Buttermilk


  1. Sanitize a jar or container
  2. Pour ingredients into a container
  3. Cover jar with cheesecloth or coffee filter and fasten with a rubber band. Do NOT place anything over the cheesecloth or coffee filter as it will need to breathe
  4. Let stand at room temperature (60°F to 75°F) for 24-48 hours
  5. Once thickened, stir and store covered in a refrigerator

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