Schmaltz Latkes Food

SCHMALTZ LATKES

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.

POTATO LATKES

Steps:

• Grate the onion on the side of a box grater with the largest holes until you have 1/3 cup. Place in a large bowl and reserve the rest of the onion for another use.
• Shred the potatoes in a food processor fitted with a grating disc with medium-sized holes. Remove and discard any large chunks. Immediately and thoroughly toss with the onion.
• Line a smaller bowl with cheesecloth and fill with the potato-onion mixture. Twist into a ball and wring out as much of the liquid as possible, reserving the liquid. Let the extracted liquid sit undisturbed for 5 minutes to allow the starch to settle, then pour off the liquid so that only the starch remains.
• Whisk the egg into the starch and set aside.
• Add the schmaltz to a cast-iron skillet to measure 1/8 inch deep and heat over medium until shimmering. (Don't let it get over 375 degrees F; that's its smoke point.)
• Place the potatoes in a large bowl, add the instant mashed potatoes, salt and pepper and combine using your hands. Stir in the egg mixture.
• Drop a mounded tablespoon's worth of the potato mixture into the skillet and flatten firmly with the back of a spatula. Fry in batches of 4 until browned, flipping only once, 2 to 3 minutes per side, then remove to a rack set over a pan lined with paper towels. Season immediately with additional salt. Continue to add fat in between batches to maintain 1/8-inch depth.

OUR FAVORITE LATKES

Steps:

• 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.

MAXINE'S LATKES

Steps:

• Grate the potatoes and onions by hand, using the large holes of a box grater. Place the grated potatoes and onions in a dish towel and wring out the excess liquid. Set aside. In a large bowl, combine the eggs, bread crumbs, salt, baking powder, and pepper. Stir in the potatoes and onions and mix well. Heat schmaltz and/or vegetable oil in a large skillet over medium heat. Drop the mixture by spoonfuls into the pan. Flatten latkes slightly while cooking, and turn only once. Remove from the pan when latkes are crisp and golden. Serve hot with apple sauce or sour cream.