INGREDIENTS:
- ¼ cup fine plain dried breadcrumbs
- 1 tablespoon kosher salt
- 2 teaspoons baking powder
- ⅛ teaspoon finely ground black pepper
- 3 pounds of Green Thumb Farms Signature Chefs or russet potatoes (3 or 4), peeled
- 1 pound onions (about 3 medium)
- 1 large egg
- 2 tablespoons (or more) schmaltz (chicken fat), duck fat, or vegetable oil
- 2 tablespoons (or more) vegetable oil
DIRECTIONS:
- Place a wire rack in a rimmed baking sheet; line with 2 layers of paper towels. Combine breadcrumbs, salt, baking powder, and pepper in a small bowl.
- Using the large holes of a box grater or a food processor, grate potatoes and onions. Transfer to a large kitchen towel. Gather ends of towel in each hand and twist over sink, wringing out as much liquid as possible. Open towel; toss mixture to loosen. Wring out again (excess moisture will lead to soggy latkes).
- Transfer potato mixture to a large bowl; add breadcrumb mixture and egg. Toss with your hands to thoroughly combine.
- Preheat oven to 425°. Heat 2 Tbsp. schmaltz and 2 Tbsp. oil in a large skillet over medium-high. Drop a small amount of latke mixture into skillet. If the fat sizzles around the edges, it’s ready (do not let it smoke). Working in 5 batches and adding more schmaltz and oil to skillet as needed to maintain about ⅛” fat, drop small spoonfuls of mixture into pan, pressing gently with the back of the spoon or a spatula to flatten slightly. Cook latkes, occasionally rotating pan, until golden brown and cooked through, about 2 minutes per side. (You may occasionally need to pick out stray potato bits from oil if they start to burn.)
- Transfer latkes to prepared rack and let drain. Remove paper towels and bake latkes in oven until all are warmed through and re-crisped, about 5 minutes.
Nutritional Content
Calculated per latke: Calories (kcal) 80 Fat (g) 2.5 Saturated Fat (g) .5 Cholesterol (mg) 10 Carbohydrates (g) 14 Dietary Fiber (g) 1 Total Sugars (g) 1 Protein (g) 2 Sodium (mg) 280
Recipe By: Bon Appetit
