Our Favorite Latkes

Our Favorite Latkes

  • Prepare: 1H 20M
  • Cook: 1H 20M
Our Favorite Latkes

Our Favorite Latkes

Ingredients

  • Produce

    • 4 lbs Russet potatoes
    • 1 lb Yellow onions
  • Refrigerated

    • 2 Eggs, large
  • Canned Goods

    • 1 Apple sauce
  • Baking & Spices

    • 1/2 tsp Black pepper, freshly ground
    • 2 tsp Kosher salt
    • 1/4 cup Matzo meal
  • Oils & Vinegars

    • 1/4 cup Vegetable oil
  • Dairy

    • 1 Sour cream
  • Other

    • food processor with grating blade or box grater, 2 large wire cooling racks, 2 large rimmed baking sheets
    • 1/4 cup (or more schmaltz (rendered chicken fat; optional
  • Time
  • Prepare: 1H 20M
  • Cook: 1H 20M

Found on

Description

These ultimate latkes have fluffy, pillowy-soft centers with crisp, golden brown edges. To cut your cooking time in half, use two large skillets to fry twice the batches at once.

Ingredients

  • 4 pounds unpeeled russet potatoes (about 5 large potatoes)
  • 1 pound yellow onions (about 2 medium onions)
  • 1/4 cup matzo meal
  • 2 teaspoons kosher salt, plus more to taste
  • 1/2 teaspoon freshly ground black pepper
  • 2 large eggs, lightly beaten
  • 1/4 - 1/2 cup (or more) vegetable oil
  • 1/4 cup (or more) schmaltz (rendered chicken fat; optional)
  • Apple sauce, for serving
  • Sour cream, for serving
  • food processor with grating blade or box grater, 2 large wire cooling racks, 2 large rimmed baking sheets

Directions

  • Preparation Preheat oven to 250°F. Set racks in upper and lower thirds of oven. Place wire cooling racks in the rimmed baking sheets and place in the oven. Using a food processor with a grating insert, grate the potatoes and then the onions, transferring grated vegetables to a large bowl when the bowl of the food processor is filled. Alternately, use a box grater. Working in batches, place the potatoes and onions in a clean dishtowel and thoroughly wring out the excess liquid over the sink, then transfer the potato-onion mixture to a large bowl. The more liquid you remove, the crispier your latkes will be, so take your time and use several dish towels if necessary. Reserve the potato-onion mixture. In another large bowl, whisk together the matzo meal, salt, and pepper. Add the eggs and whisk to combine. Add the potato-onion mixture and mix well. In a large skillet over medium heat, melt equal parts schmaltz and oil (or oil only if omitting the schmaltz) until a scant 1/4-inch depth of fat is reached. Drop 2 tablespoons of latke mixture into the hot fat, spacing them 2 inches apart. Flatten latkes slightly using a spatula and cook, turning once, until crisp, golden brown, and cooked through, 3 to 4 minutes per side. Transfer latkes to wire racks and season with salt; return to the oven to keep warm; season with salt. As you remove latkes from the pan, replace them with fresh spoonfuls of potato mixture to maintain oil temperature. Add additional schmaltz and/or oil around the edge of the pan as needed to maintain a scant 1/4-inch depth of fat. Keep latkes warm in oven and serve hot with applesauce or sour cream.
  • Serves: Makes about 4 dozen latkes
  • Prepare: PT1H20M
  • Cook Time: PT1H20M
epicurious.com

epicurious.com

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Title:

Our Favorite Latkes

Descrition:

These ultimate latkes have fluffy, pillowy-soft centers with crisp, golden brown edges. To cut your cooking time in half, use two large skillets to fry twice the batches at once.

Our Favorite Latkes

  • Produce

    • 4 lbs Russet potatoes
    • 1 lb Yellow onions
  • Refrigerated

    • 2 Eggs, large
  • Canned Goods

    • 1 Apple sauce
  • Baking & Spices

    • 1/2 tsp Black pepper, freshly ground
    • 2 tsp Kosher salt
    • 1/4 cup Matzo meal
  • Oils & Vinegars

    • 1/4 cup Vegetable oil
  • Dairy

    • 1 Sour cream
  • Other

    • food processor with grating blade or box grater, 2 large wire cooling racks, 2 large rimmed baking sheets
    • 1/4 cup (or more schmaltz (rendered chicken fat; optional

The first person this recipe

epicurious.com

epicurious.com

315 0

Found on epicurious.com

Epicurious

Our Favorite Latkes

These ultimate latkes have fluffy, pillowy-soft centers with crisp, golden brown edges. To cut your cooking time in half, use two large skillets to fry twice the batches at once.