ADAM AND MAXINE'S FAMOUS LATKES
Provided by Adam Rapoport
Categories Onion Potato Appetizer Side Fry Hanukkah Bon Appétit Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 24
Number Of Ingredients 11
Steps:
- Preheat oven to 325°F. 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") in a 12" nonstick skillet over mediumhigh 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, 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.
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Jimoh Lateef
[email protected]These latkes were a bit too greasy for my taste, but they were still good.
Tshidi Tsaoane
[email protected]I'm not a fan of latkes, but these were really good. They were crispy and flavorful, and I loved the dipping sauce.
Adventures with Rory and Bobby
[email protected]These latkes were easy to make and they turned out great. I will definitely be making them again.
Micheal Foster
[email protected]I made these latkes for my family and they loved them. They said they were the best latkes they've ever had.
Ankush ff
[email protected]I followed the recipe exactly and my latkes turned out great. They were crispy on the outside and fluffy on the inside.
ssshabyy
[email protected]These latkes were a bit too greasy for my taste, but they were still good.
Ayaz Latif Rind
[email protected]I'm not a huge fan of latkes, but these were really good. They were crispy and flavorful, and I loved the dipping sauce.
Habib Media 24
[email protected]These latkes are so easy to make and they're always delicious. I love that I can make them ahead of time and then just reheat them when I'm ready to serve.
Sana Talha
[email protected]I made these latkes for Hanukkah last year and they were a huge hit. Everyone loved them!
Tiaan Lensley
[email protected]These latkes are the best I've ever had. They're so crispy and flavorful. I love that they're made with real potatoes, too.
Hassan Mqlik
[email protected]I've made these latkes several times and they always turn out perfect. They're so easy to make and they're always a crowd-pleaser.
Julian Coy
[email protected]These latkes were absolutely delicious! I made them for my family last night and they were a huge hit. The latkes were crispy on the outside and soft and fluffy on the inside. I will definitely be making these again.