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.
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Terri Phoenix
[email protected]These latkes were a bit bland for my taste. I think I would have liked them better if I had added more salt and pepper.
Sabrina Sandifer
[email protected]Easy to make and oh so tasty! My family loved them!
Auner
[email protected]These latkes were delicious! The schmaltz gave them a lovely golden color and a crispy texture. I served them with applesauce and sour cream, and they were perfect.
Piash Miah
[email protected]I've made latkes many times before, but this was my first time using schmaltz. I was pleasantly surprised at how much better they tasted! The schmaltz added a depth of flavor that I had never experienced before. I will definitely be using schmaltz in
ghulammurtaza ghulammurtaza
[email protected]These schmaltz latkes were a hit at our Hanukkah party! They were crispy and flavorful, and everyone loved them. I especially liked that they were made with schmaltz, which gave them a rich, savory flavor. I would definitely make these again.