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Russets are ideal for this latke recipe. Their high starch content means you won't need flour to bind the pancakes. The result? More potato, and a crunchy (not cakey) texture.
Recipe information
Yield
Makes 24
Ingredients
3
1
1
3
2
1
2–3
2
2-4
Preparation
Step 1
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.
Step 2
Whisk breadcrumbs, salt, baking powder, pepper, and 2 eggs 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; mix in remaining egg if mixture is too dry and doesn't hold together.
Step 3
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.)
Step 4
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.)
Step 5
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.)
Step 6
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.
Step 7
Serve warm latkes with applesauce and sour cream.
Nutrition Per Serving
Leave a Review
Reviews (110)
Back to TopDelicious. 2nd time making them, 100% worth the effort. Crispy, craggy, what more do you want?
@FoxgloveForest
San Francisco
1/1/2022
Could I leave the bread crumbs out to make a gluten free version? Or would that mess it up?
Anonymous
9/21/2021
Fabulous. Labor intensive. But great result. Kept them warm in oven, but 325 too hot, Latkes get very stiff and crispy. we still loved them. Also it's a great family project. a grater, a squeezer, a fryer (that was me.) I used some schmaltz. It makes a wonderful difference. I did one tablespoon schmaltz to 3 vegetable oil. I used almost a cup of oil/schmaltz to make this batch. That seemed like a lot. Any thoughts?
Anonymous
southern CA
1/1/2021
325 is way too hot to just keep these warm. By the time I finished making half the latkes the first several that had been in the oven were brown, inedible, pucks. Fresh out of the pan though? They're excellent.
JT
Dallas, TX
12/17/2020
Delicious!!! A little sloppy to make but worth every bit of the mess!!
svandoren4634
New Jersey
9/18/2020
I did mine with sweet potatoes and carrots and they delicious
shalomjo5
uk
4/29/2020
Great recipe! I added three teaspoons of salt, which was still too much though I have to be honest, I may not have had a full three pounds of potatoes. I used 6 smaller russets. Will definitely make this again!! So delicious.
Anonymous
Florida
4/9/2020