Every Year I try a new recipe for Latkes but after last night I am going to stick with this one!!
It is a recipe from Bon Appetite and although I did not follow it entirely (I did not use chicken schmalts, I used more potatoes (Russet and Yukon Gold) Â and had very huge onions…the kind created just for shluchim:)…I also did not use breadcrumbs to keep them GF).
The process in which they suggest to strain the potatoes in a dish towel, and a fabulous way to keep heated in an oven, really made these top!
I will be making these every night and can’t wait to try it with scallions too! (My absolute favorite!)
Anyways, here is the recipe!
A freilichin Chanukah!
- 3Â poundsÂ large russet potatoes (4-6)
- 1Â medium Vidalia, yellow, or brown onions (about 2)
- 2Â large eggs
- 1/4Â cupÂ fine plain dried breadcrumbs
- 3 1/2Â teaspoonsÂ kosher salt
- 2Â teaspoonsÂ baking powder
- 1/4Â teaspoonÂ freshly ground black pepper
- 2Â tablespoonsÂ (or more) schmaltz (chicken fat; optional)
- 2-4Â tablespoonsÂ (or more) vegetable oil
- Sour cream
Preheat oven to 325Â°. Peel potatoes. Using the large holes of a box grater or the grater disk on a food processor, grate potatoes and 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 Â (use tofutti Sour cream when making Latkes with chicken Shmaltz) or omit Chicken shmaltz so you can serve with dairy sour cream.