Silver Dollar Latkes
Classic crispy potato pancakes made with grated russet potatoes and onions, seasoned with salt and pepper, and fried until golden brown. These mini-sized latkes are perfect as an appetizer or side dish.
Ingredients
- •¼ cup fine plain dried breadcrumbs
- •1 tablespoon kosher salt
- •2 teaspoons baking powder
- •⅛ teaspoon finely ground black pepper
- •3 pounds russet potatoes
- •1 pound onions
- •1 whole large egg
- •2 tablespoons schmaltz
- •2 tablespoons vegetable oil
Cooking Instructions
- 1.
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.
3 min
- 2.
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).
15 min
- 3.
Transfer potato mixture to a large bowl; add breadcrumb mixture and egg. Toss with your hands to thoroughly combine.
5 min
- 4.
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.)
25 min
- 5.
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.
5 min