Schmaltz Latkes

Name: Schmaltz Latkes
Ingredients: 1 large russet potato (about 10 ounces), peeled and quartered lengthwise; 1 shallot, peeled and halved lengthwise; 1/4 cup all-purpose flour; 1 large egg; 3/4 teaspoon kosher salt; 1/2 teaspoon baking powder; 1/4 teaspoon black pepper; Schmaltz, for frying (see recipe); Sour cream or Greek yogurt, for serving (optional); Applesauce, for serving (optional); Gribenes, for garnish (optional, see recipe)

11 ingredients

14 steps

Ingredients

1 large russet potato (about 10 ounces), peeled and quartered lengthwise
1 shallot, peeled and halved lengthwise
1/4 cup all-purpose flour
1 large egg
3/4 teaspoon kosher salt
1/2 teaspoon baking powder
1/4 teaspoon black pepper
Schmaltz, for frying (see recipe)
Sour cream or Greek yogurt, for serving (optional)
Applesauce, for serving (optional)
Gribenes, for garnish (optional, see recipe)

Directions

1

Using a food processor with a coarse grating disc, grate potato and shallot.
2

Transfer mixture to a clean dish towel and squeeze out as much liquid as possible.
3

Working quickly, transfer mixture to a large bowl.
4

Toss in flour, egg, salt, baking powder and pepper until combined.
5

Heat a medium skillet over medium-high, then pour in about 1/4 inch of schmaltz.
6

Once schmaltz is hot, drop heaping 1/4 cup measures of batter into pan.
7

Use a spatula to flatten the drops into discs.
8

When edges of latkes are crispy, in 5 to 7 minutes, flip them.
9

Cook until second side is golden brown, about 5 to 7 minutes more.
10

If latkes get too brown before they are cooked through, lower the heat.
11

Transfer to a paper-towel-lined plate to drain.
12

Repeat with remaining batter.
13

Serve latkes topped with sour cream and applesauce, if you like.
14

Garnish with gribenes if you have them.