Mine look a bit thicker than the Magazine worthy photo below:) but I think I would try flatten them more next time to keep the crunch even more crispy!

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)  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!

Adam and Maxine's Famous LatkesINGREDIENTS

  • 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 tablespoons (or more) schmaltz (chicken fat; optional)
  • 2-4 tablespoons (or more) vegetable oil
  • Applesauce
  • Sour cream


  • 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. 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  (use tofutti Sour cream when making Latkes with chicken Shmaltz) or omit Chicken shmaltz so you can serve with dairy sour cream.

2 Responses

  1. I am too impatient to wait a full 5 minutes before I can empty my pan and add new latke batter. So, I do what you do, but…I only cook each side until it’s brown, which is less than 5 min. At this point, I transfer them to a cookie sheet and insert into a preheated oven which will continue the cooking of the middle of the latkes, all while I am adding new latke batter to the pan. 🙂 Also, for GF latkes, I use Arrowhead Mills GF Baking mix as the flour or breadcrumb or matzah meal replacement. Plus, it already has the baking powder in it. So, I get to skip a step, saving on time.

Leave a Reply

Your email address will not be published. Required fields are marked *