SCHMALTZ LATKES
Frying latkes in schmaltz - rendered poultry fat - is the traditional Ashkenazi method, what Central and Eastern European Jews typically did before assimilating in America. It makes for an exceptional latke: crisp-edged and deeply flavored, with a nutty, rich flavor that's much more complex than if you fry them in flavorless vegetable oil. For the best results, make the batter for these just before frying and serve immediately. Also keep in mind that serving these with the optional sour cream or yogurt makes them unsuitable to anyone keeping kosher. If you're making schmaltz from scratch for this recipe, do use the onion; it adds a lovely caramelized sweetness to the mix. The gribenes, which are the crispy bits of chicken skin that fry in the rendered fat, make an excellent garnish. (They are usually strained out of store-bought schmaltz; if you don't have them, just omit them here.)
Provided by Melissa Clark
Categories dinner, lunch, side dish
Time 20m
Yield 8 to 9 latkes (3 to 4 servings)
Number Of Ingredients 11
Steps:
- 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.
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Abdulraheem chachar
[email protected]I'm not a big fan of schmaltz, but I really enjoyed these latkes. The schmaltz added a nice richness to the flavor.
Jon Cordes
[email protected]These latkes were amazing! I've never had latkes this good before. They were so crispy and flavorful.
KDUS YOHANIS
[email protected]I'm not sure what I did wrong, but my latkes turned out really oily. I think I might have used too much schmaltz.
Mihret Geleta
[email protected]These latkes were a big hit at my party! Everyone loved them. They were crispy on the outside and fluffy on the inside.
Udara Hewage (Trust no One)
[email protected]I made these latkes for my family and they loved them! They were so crispy and delicious. I will definitely be making them again.
Elsa Elsa
[email protected]I was really excited to try this recipe, but I was disappointed with the results. The latkes were bland and didn't have much flavor.
Keni Jefferson
[email protected]These latkes were so easy to make and they turned out so well! I'm definitely adding this recipe to my Hanukkah rotation.
Ehsan Sutani
[email protected]I'm not a big fan of latkes, but these were actually pretty good. The schmaltz gave them a nice flavor and the texture was perfect.
Peter Molnar
[email protected]These latkes were a bit too greasy for my taste. I think I would use less schmaltz next time.
Abdullah Asif
[email protected]I've made latkes many times before, but this recipe is by far the best. The schmaltz adds a rich flavor and makes the latkes extra crispy. I will definitely be making these again!
Nishat Alif
[email protected]These latkes were absolutely delicious! I followed the recipe exactly and they turned out perfectly golden brown and crispy on the outside, and soft and fluffy on the inside. They were the hit of my Hanukkah party and everyone raved about them.