Latkes

Crunchy on the outside, creamy on the inside, these latkes are especially delicious fried in schmaltz (rendered chicken fat)

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City/Region: Jewish | United States of America

Time Period: 1927

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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. I really encourage you to use the schmaltz (rendered chicken fat) to fry them; it adds a richness that is absolutely delicious.

“…potato latkes - pancakes made of grated, raw potatoes, mixed with flour and shortening and fried in schmaltz (rendered chicken fat). Dozens of these were eaten by after-supper guests who came to participate in the Chanukah revelry.”

— The Jewish Cuisine by Nettie Zimmerman from The American Mercury, February 1927

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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

Instructions:

1. Melt the schmaltz in a pan and heat it to 350°F (177°C).
2. Cut the potatoes into 2” pieces (don’t peel them). Grate them on the large side of a box grater. Grate the onion.
3. 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.
4. 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.
5. 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).
6. 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.
7. 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.
8. Fry for 3 to 4 minutes until browned, flip them gently, and fry for another 3 to 4 minutes on the other side.
9. 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).
10. 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.

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