Our Favorite Latkes

Ingredients

• •4 pounds unpeeled russet potatoes (about 5 large potatoes)
• •1 pound yellow onions (about 2 medium onions)
• •¼ cup matzo meal
• •2 teaspoons kosher salt, plus more to taste
• •½ teaspoon freshly ground black pepper
• •2 whole large eggs, lightly beaten
• •1 cup (or more) vegetable oil
• •¼ cup (or more) schmaltz (rendered chicken fat; optional)
• •1 cup Apple sauce, for serving
• •1 cup Sour cream, for serving
• •1 piece Food processor with grating blade or box grater
• •2 pieces large wire cooling racks
• •2 pieces large rimmed baking sheets

Cooking Instructions

1. 1.

   Preheat oven to 250°F. Set racks in upper and lower thirds of oven. Place wire cooling racks in the rimmed baking sheets and place in the oven.

   5 min

2. 2.

   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.

   20 min

3. 3.

   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.

   5 min

4. 4.

   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.

   8 min

5. 5.

   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.

   30 min

6. 6.

   Keep latkes warm in oven and serve hot with applesauce or sour cream.

   5 min