Best 2 Schmaltz Latkes Recipes
Schmaltz latkes are a traditional Jewish dish often served during Hanukkah. Made from grated potatoes, onions, and eggs, schmaltz latkes are pan-fried until golden brown and crispy. The key ingredient that sets schmaltz latkes apart from traditional latkes is the use of schmaltz, or rendered chicken fat. Schmaltz adds a rich, flavorful depth to the latkes, making them a delicious and indulgent treat. Whether you're a seasoned cook or a beginner in the kitchen, this article will guide you through the process of creating perfect schmaltz latkes, ensuring that you enjoy a memorable and delicious Hanukkah celebration.
Here are our top 2 tried and tested recipes!
SCHMALTZ LATKES
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.)
Provided by Melissa Clark
Categories dinner, lunch, side dish
Time 20m
Yield 8 to 9 latkes (3 to 4 servings)
Number Of Ingredients 11
Steps:
- 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.
- Working quickly, transfer mixture to a large bowl. Toss in flour, egg, salt, baking powder and pepper until combined.
- Heat a medium skillet over medium-high, then pour in about 1/4 inch of schmaltz. Once schmaltz is hot, drop heaping 1/4 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.
- Serve latkes topped with sour cream and applesauce, if you like. Garnish with gribenes if you have them.
MAXINE'S LATKES
Steps:
- Grate the potatoes and onions by hand, using the large holes of a box grater. Place the grated potatoes and onions in a dish towel and wring out the excess liquid. Set aside. In a large bowl, combine the eggs, bread crumbs, salt, baking powder, and pepper. Stir in the potatoes and onions and mix well. Heat schmaltz and/or vegetable oil in a large skillet over medium heat. Drop the mixture by spoonfuls into the pan. Flatten latkes slightly while cooking, and turn only once. Remove from the pan when latkes are crisp and golden. Serve hot with apple sauce or sour cream.
Tips:
- Use high-quality ingredients. The better the ingredients, the better the latkes will be. Look for fresh, organic potatoes, and use high-quality schmaltz or oil.
- Shred the potatoes finely. This will help the latkes to cook evenly and become crispy.
- Season the latkes well. Salt, pepper, and garlic powder are essential seasonings for latkes. You can also add other herbs and spices to taste.
- Fry the latkes in hot oil. This will help them to form a crispy crust.
- Drain the latkes on paper towels. This will help to remove excess oil.
- Serve the latkes hot. Latkes are best enjoyed when they are hot and crispy.
Conclusion:
Schmaltz latkes are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. They are easy to make and can be customized to your liking. With these tips, you can make perfect schmaltz latkes every time.
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