Latkes as we know them today have a history that include a miracle, a woman saving a city under siege, the failure of crops in eastern Europe, and the migration of Ashkenazi Jews to the United States. With such a long history, latkes vary a lot, and this recipe is an amalgamation of several recipes from about 100 to 130 years ago.
INGREDIENTS
- 2 lbs (1 kg) russet potatoes
- 1/2 onion
- 2 large eggs
- 1/4 cup (30 g) matzo meal
- 1 teaspoon (5 g) kosher salt
- 1-2 cups schmaltz (rendered chicken fat) for frying
DIRECTIONS
- Melt the schmaltz in a pan and heat it to 350°F (177°C).
- Cut the potatoes into 2” pieces (don’t peel them). Grate them on the large side of a box grater. Grate the onion.
- Put the potatoes and the onion into a cheesecloth, then squeeze the liquid out into a large bowl. The more liquid you squeeze out, the crispier the latkes will be, so do this to your personal taste.
- Let the liquid sit for a few minutes. The potato starch will fall to the bottom of the bowl, then pour the liquid out and keep the starch.
- Beat the eggs lightly and add them to the starch along with the salt, matzo meal, potatoes, and onion. Mix everything together (using your hands works well).
- Adjust the consistency of the batter to your liking. For a wetter batter, add more egg. For a drier mixture, add more matzo meal or a little bit of flour.
- Form the mixture into patties about 3 to 4 inches across and gently place them in the pan of heated schmaltz. Don’t overcrowd the pan.
- Fry for 3 to 4 minutes until browned, flip them gently, and fry for another 3 to 4 minutes on the other side.
- Place the latkes on a rack over some paper towel to drain. To keep the latkes crispy while you fry up the rest, you can put them in an oven at 200°F (93°C).
- Serve them forth hot with your choice of accompaniment. Some historical options include tomato preserves, applesauce, cranberry sauce, sour cream, and/or creamed cottage cheese.
