Silver Dollar Latkes Food

SILVER DOLLAR LATKES

Silver Dollar Latkes image

Sure, this recipe can make standard-size latkes, but the minis are just right for noshing while chatting.

Provided by Alison Roman

Categories Bon Appétit Kid-Friendly Hanukkah Potato Vegetarian Side Onion Fry Fat Free Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates

Yield Makes about 24

Number Of Ingredients 9

Ingredients

1/4 cup fine plain dried breadcrumbs
1 tablespoon kosher salt
2 teaspoons baking powder
1/8 teaspoon finely ground black pepper
3 pounds russet potatoes (3 or 4), peeled
1 pound onions (about 3 medium)
1 large egg
2 tablespoons (or more) schmaltz (chicken fat), duck fat, or vegetable oil
2 tablespoons (or more) vegetable oil

Steps:

Place a wire rack in a rimmed baking sheet; line with 2 layers of paper towels. Combine breadcrumbs, salt, baking powder, and pepper in a small bowl.
Using the large holes of a box grater or a food processor, grate potatoes and onions. Transfer to a large kitchen towel. Gather ends of towel in each hand and twist over sink, wringing out as much liquid as possible. Open towel; toss mixture to loosen. Wring out again (excess moisture will lead to soggy latkes).
Transfer potato mixture to a large bowl; add breadcrumb mixture and egg. Toss with your hands to thoroughly combine.
Preheat oven to 425°F. Heat 2 Tbsp. schmaltz and 2 Tbsp. oil in a large skillet over medium-high. Drop a small amount of latke mixture into skillet. If the fat sizzles around the edges, it's ready (do not let it smoke). Working in 5 batches and adding more schmaltz and oil to skillet as needed to maintain about 1/8" fat, drop small spoonfuls of mixture into pan, pressing gently with the back of the spoon or a spatula to flatten slightly. Cook latkes, occasionally rotating pan, until golden brown and cooked through, about 2 minutes per side. (You may occasionally need to pick out stray potato bits from oil if they start to burn.)
Transfer latkes to prepared rack and let drain. Remove paper towels and bake latkes in oven until all are warmed through and recrisped, about 5 minutes.

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SILVER DOLLAR LATKES RECIPE - BON APPéTIT

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Preheat oven to 425°. Heat 2 Tbsp. schmaltz and 2 Tbsp. oil in a large skillet over medium-high. Drop a small amount of latke mixture into skillet.
From bonappetit.com
Servings 24
Estimated Reading Time 1 min

Place a wire rack in a rimmed baking sheet; line with 2 layers of paper towels. Combine breadcrumbs, salt, baking powder, and pepper in a small bowl.
Using the large holes of a box grater or a food processor, grate potatoes and onions. Transfer to a large kitchen towel. Gather ends of towel in each hand and twist over sink, wringing out as much liquid as possible. Open towel; toss mixture to loosen. Wring out again (excess moisture will lead to soggy latkes).
Transfer potato mixture to a large bowl; add breadcrumb mixture and egg. Toss with your hands to thoroughly combine.
Preheat oven to 425°. Heat 2 Tbsp. schmaltz and 2 Tbsp. oil in a large skillet over medium-high. Drop a small amount of latke mixture into skillet. If the fat sizzles around the edges, it’s ready (do not let it smoke). Working in 5 batches and adding more schmaltz and oil to skillet as needed to maintain about ⅛" fat, drop small spoonfuls of mixture into pan, pressing gently with the back of the spoon or a spatula to flatten slightly. Cook latkes, occasionally rotating pan, until golden brown and cooked through, about 2 minutes per side. (You may occasionally need to pick out stray potato bits from oil if they start to burn.)

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