Our Favourite Latkes

Ingredients for Our Favourite Latkes

• 1.8kg unpeeled russet potatoes (about 5 large potatoes)

• 450g yellow onions (about 2 medium onions)

• 40g matzo meal

• 2 teaspoons kosher salt, plus more to taste

• 1/2 teaspoons freshly ground black pepper

• 2 large eggs, lightly beaten

• 60 to 120ml (or more) vegetable oil

• 60ml (or more) schmaltz (rendered chicken fat

• optional)

• Apple sauce, for serving

• Soured cream, for serving

• Food processor with grating blade or box grater, 2 large wire cooling racks, 2 large rimmed baking sheets

Preheat oven to 121°C. 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 soured cream.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.