Latkes

 

 

3 pounds large russet potatoes (4-6)

1 pound 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

Applesauce

Sour cream

 

Preheat oven to 325°F. 

Peel potatoes. 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. Mix eggs, breadcrumbs, salt baking powder and pepper to blend.  Add potato mixture.  (You will need a large bowl for this)  Latke mix 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 4 tablespoons of oil in a 12" 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" 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, 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.