By Melissa Clark
- Total Time
- 20 minutes
- Rating
- 4(231)
- Notes
- Read community notes
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.)
Featured in: Schmaltz Finds a New, Younger Audience
Learn: How to Cook Potatoes
or to save this recipe.
Print Options
Include recipe photo
Advertisem*nt
Ingredients
Yield:8 to 9 latkes (3 to 4 servings)
- 1large russet potato (about 10 ounces), peeled and quartered lengthwise
- 1shallot, peeled and halved lengthwise
- ¼cup all-purpose flour
- 1large egg
- ¾teaspoon kosher salt
- ½teaspoon baking powder
- ¼teaspoon 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)
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
271 calories; 20 grams fat; 6 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 4 grams polyunsaturated fat; 19 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 4 grams protein; 316 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
Step
1
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.
Step
2
Working quickly, transfer mixture to a large bowl. Toss in flour, egg, salt, baking powder and pepper until combined.
Step
3
Heat a medium skillet over medium-high, then pour in about ¼ inch of schmaltz. Once schmaltz is hot, drop heaping ¼ 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.
Step
4
Serve latkes topped with sour cream and applesauce, if you like. Garnish with gribenes if you have them.
Ratings
4
out of 5
231
user ratings
Your rating
or to rate this recipe.
Have you cooked this?
or to mark this recipe as cooked.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
Trilby
Matzo meal is the only thickener to be used in latkes. Not flour. Not crumbs. Where were you people raised?
Dorogaya
PART TWO:
When you are finished wringing out all the potatoes, there will be liquid (potato water) in the bottom of the bowl. VERY CAREFULLY, pour off the liquid and discard. The thicker paste remaining in the bottom of the bowl is pure potato starch. Add this to the mixing bowl with the potatoes. Great as a binder, worth the extra effort.
Flour? NEVER. Only matzoh meal will do.
mary
I'm going to use duck fat and olive oil. This recipe would require a miracle - one potato for 8-9 latkes, 3-4 servings.
NK
If you want them super crispy but don't want to spend the entire meal frying, cook them ahead and freeze in Ziplocs. Then bake them on baking sheet at 450 for 20 minutes just before serving. Works great!
Paige Reader
TWO-PART POST
All right, people. Here's the starch scoop, straight from my Jewish grandmother:
Put one big handful of grated potatoes at a time on a moistened dishcloth and twist the cloth to enclose the potatoes. Wring out the dishcloth with the potatoes in it over a bowl. DO NOT JOSTLE THE BOWL. Put the wrung out potatoes in a big mixing bowl.
Seth
Judy, you can reduce the starch by grating the potatoes into a bowl of cold water. Let them soak a while, then drain the water, pressing out the liquid. Then do the rest of your mixing in that bowl. And per Trilby's comment: Matzo meal, not bread crumbs or flour, and as a binder, not for crispness. Probably your mother's latkes weren't crispy because she didn't use enough oil (or per this recipe, schmaltz), and didn't keep the oil hot enough.
Ellen Nenner
Are you saying that one 10oz potato is going to make 8-9 latkes? Are these the size of a quarter? I like the recipe in general, but there's some strategic information left out. What's the recipe for 8 people who love latkes - the size we all see in pictures - and can eat 4 or 5?
LED
Have made a similar recipe and have found a tablespoon or two of schmaltz, added to a neutral oil like canola for frying gives great flavor.
grace
The discoloration of grated potatoes is rapid and alarming but after frying you won't be able to tell. Worked great as described even though I forgot the baking powder.
Catherine
Well, my dad cooks his matzo brei in bacon fat, so I totally hear you!
Herb Morehead
Don't forget to let the potato juice to set and allow the starch to separate. Pour off the water and re-add the starch to the potatoes, being sure to mix the starch in well.
Zoe
Great recipe! I swapped shallots for onions to keep it classic, but it tasted great and stayed together in the pan which is usually my critique with other recipes that use breadcrumbs etc. I added an extra egg for this reason as well.
John
We have Latkes regularly for breakfast. I use unpeeled potatoes (usually huckleberry gold; others work). NO thickener at all add a tiny bit of cream of tartar which keeps the potatoes from going dark. Put the grated potatoes on a colander lined with cloth and squeeze as much water out as possible. Fry immediately
Jennie
Most unusually (for my kitchen) I was out of schmaltz, but was able to purchase duck fat for this recipe. It doesn't have the flavor of home-rendered schmaltz, but it did give a very, very crisp result. I tripled the recipe and got 33 latkes. I found 1/4 cup was too big--I ended up squeezing a small handful of potato mix and laying it in the hot oil. I'm feeding 6 on my 33 latkes, and I think it will JUST be enough. (So yes, I think Melissa's servings are "aspirational.")
Linda
Delicious. Mine seemed slightly salty. I would reduce the salt next time.
lee
How about making these ahead of time? Frying while guests are waiting is not such a great entertaining MO. Surely they can he heated the day of?
Roni Jordan
I would agree that schmaltz makes whatever it touches wonderful, but having been taught to make latkes by my Ashkenazi immigrant nana, I’m sure they were never prepared that way in “the old country.” Traditionally served with sour cream - yes - and this would have made them non kosher because every latke I ever ate was served with sour cream as part of a dairy meal.
LK
Does anyone have recommended method of reheating these potato pancakes once they are cold?
Roni Jordan
Reheat in your oven or toaster oven on a rack - 350 until you can smell their deliciousness.
LED
Have made a similar recipe and have found a tablespoon or two of schmaltz, added to a neutral oil like canola for frying gives great flavor.
Ellen Nenner
One, even large, russet potato, to produce latkes for 8-9 people? You've got to be kidding. Suggest you try the recipe again yourself.
Ellen Nenner
Are you saying that one 10oz potato is going to make 8-9 latkes? Are these the size of a quarter? I like the recipe in general, but there's some strategic information left out. What's the recipe for 8 people who love latkes - the size we all see in pictures - and can eat 4 or 5?
grace
The discoloration of grated potatoes is rapid and alarming but after frying you won't be able to tell. Worked great as described even though I forgot the baking powder.
NK
If you want them super crispy but don't want to spend the entire meal frying, cook them ahead and freeze in Ziplocs. Then bake them on baking sheet at 450 for 20 minutes just before serving. Works great!
Dorogaya
PART TWO:
When you are finished wringing out all the potatoes, there will be liquid (potato water) in the bottom of the bowl. VERY CAREFULLY, pour off the liquid and discard. The thicker paste remaining in the bottom of the bowl is pure potato starch. Add this to the mixing bowl with the potatoes. Great as a binder, worth the extra effort.
Flour? NEVER. Only matzoh meal will do.
Paige Reader
TWO-PART POST
All right, people. Here's the starch scoop, straight from my Jewish grandmother:
Put one big handful of grated potatoes at a time on a moistened dishcloth and twist the cloth to enclose the potatoes. Wring out the dishcloth with the potatoes in it over a bowl. DO NOT JOSTLE THE BOWL. Put the wrung out potatoes in a big mixing bowl.
Private notes are only visible to you.
