You may also like
Categories:Viewed: 48 - Published at: 8 years ago
Ingredients
- 1 large russet potato (about 10 ounces), peeled and quartered lengthwise
- 1 shallot, peeled and halved lengthwise
- 1/4 cup all-purpose flour
- 1 large egg
- 3/4 teaspoon kosher salt
- 1/2 teaspoon baking powder
- 1/4 teaspoon black pepper
- Schmaltz, for frying (see recipe)
- Sour cream or Greek yogurt, for serving (optional)
- Applesauce, for serving (optional)
- Gribenes, for garnish (optional, see recipe)
Method
- Using a food processor with a coarse grating disc, grate potato and shallot.
- Transfer mixture to a clean dish towel and squeeze out as much liquid as possible.
- Working quickly, transfer mixture to a large bowl.
- Toss in flour, egg, salt, baking powder and pepper until combined.
- Heat a medium skillet over medium-high, then pour in about 1/4 inch of schmaltz.
- Once schmaltz is hot, drop heaping 1/4 cup measures of batter into pan.
- Use a spatula to flatten the drops into discs.
- When edges of latkes are crispy, in 5 to 7 minutes, flip them.
- Cook until second side is golden brown, about 5 to 7 minutes more.
- If latkes get too brown before they are cooked through, lower the heat.
- Transfer to a paper-towel-lined plate to drain.
- Repeat with remaining batter.
- Serve latkes topped with sour cream and applesauce, if you like.
- Garnish with gribenes if you have them.
