Recipe Submitted by : Sparrows and Spatulas [Click and find more such recipes from Sparrows and Spatulas]

Duration: Less than 30 minutes

Serves:4-6

Ingredients:
3 pounds large russet potatoes (4-6)
1 medium Vidalia, yellow, or brown onions (about 2)
2 large eggs
1/4 cup fine plain dried breadcrumbs
3 1/2 teaspoons kosher salt
2 teaspoons baking powder
1/4 teaspoon freshly ground black pepper
2-4 tablespoons (or more) vegetable oil
2 tablespoons (or more) schmaltz (chicken fat; optional)
Applesauce
Sour cream

Method :

  • Preheat oven to 325°. Peel potatoes. Using the large holes of a box grater or the grater disk on a food processor, grate potatoes and onions. {I use the box grater for the potatoes and the food processor grating dish for the onions.} Transfer to a large kitchen towel. Gather ends of towel; twist over sink and squeeze firmly to wring out as much liquid as possible. Open towel; toss mixture to loosen. Gather towel; wring out once more.
  • Whisk eggs, breadcrumbs, salt, baking powder, and pepper in a medium bowl to blend. Add potato mixture. Using your fingers, mix until well coated. (Latke mixture should be wet and thick, not soupy.)
  • Line a large rimmed baking sheet with several layers of paper towels. Set a wire rack inside another large rimmed baking sheet; set aside. Heat 2 tablespoons schmaltz, if using, and 2 tablespoons oil (or 4 tablespoons oil if not using schmaltz; fat should measure about 1/8 inches) in a 12 inches nonstick skillet over medium-high heat. Drop a small amount of latke mixture into pan. If the fat sizzles around the edges, it’s ready. (Do not let fat smoke.)
  • Working in batches and adding more schmaltz and oil to skillet as needed to maintain 1/8 inches fat, drop large spoonfuls of mixture into pan, pressing gently with the back of a spoon or spatula to flatten slightly. (If mixture becomes watery between batches, mix to incorporate; do not drain.)
  • Cook latkes, occasionally rotating pan for even browning, until golden brown and cooked through, 2 1/2-3 minutes per side. (If small pieces of potato floating in the oil start to burn, carefully strain out.)
  • Transfer latkes to paper towel-lined baking sheet to drain, then transfer to prepared wire rack. Place sheet with latkes in oven to keep warm and crisp while cooking remaining latkes.
  • Serve warm latkes with applesauce and sour cream.
  • From Adam Rapoport’s mother Maxine- by way of Bon Appetit.
Translate »