Latkes

By norsegal8

Ingredients

• 3 lb. large russet potatoes
• 1 lb. Vidalia onions
• 2 large eggs
• 1/4 cup plain dried bread crumbs
• 3 1/2 teaspoons kosher salt
• 2 teaspoons baking powder
• 1/4 teaspoon pepper
• 2 tablespoons chicken fat (optional)
• 2 - 4 tablespoons (or more) vegetable oil
• applesauce
• sour cream

Details

Servings 24

Preparation

Step 1

Preheat the oven to 325 degrees.

Peel the potatoes. Using the large holes of a box grater, grate the potatoes and onions. Transfer to a large kitchen towel; twist over the sink and squeeze firmly to wring out as much liquid as possible. Open towel, toss the mixture to loosen, then gather the towel again and wring out once more.

Whisk the eggs, breadcrumbs, salt, baking powder and pepper in a large bowl to blend. Add the potato mixture. Using your fingers, mix until well-coated. Mixture should be thick and wet, not soupy.

Line a large rimmed baking sheet with several layers of paper towels. Set a wire rack inside another large baking sheet; set aside. Heat the oil and chicken fat together in a 12-inch nonstick fry pan (oil should be about 1/8-inch thick) over medium-high heat. Drop a small amount of latke mixture in the pan. if the fat sizzles around the edges of the latkes, it's ready. (Do not let the fat smoke)

Working in batches, and adding more oil and chicken fat as needed to maintain the fat 1/8-inch deep, drop large spoonfuls of mixture into pan, pressing gently with the back of the spoon or spatula to flatten. (If the mixture becomes watery between batches, mix, do not drain.)

Cook latkes, occasionally rotating pan for even cooking through, 2 1/2-3 minutes per side. If small pieces of potatocome loose from the latkes and begin to burn, carefully remove from the pan.

Transfer the latkes to the paper-towel lined baking pan, then transfer to the wire rack. Place the sheet with the latkes in the oven to keep warm and crisp while cooking remaining latkes. Serve with applesauce and sour cream.