Adam and Maxine's Famous Latkes

Name: Adam and Maxine's Famous Latkes
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 24
Cuisine: Jewish
Ingredients: 24 servings Applesauce; 2 teaspoons baking powder; 0 teaspoons freshly ground black pepper; 59 milliliters fine plain dried breadcrumbs; 454 grams Vidalia, yellow, or brown onions (about 2); 2 larges eggs; 4 teaspoons kosher salt; 1 kilograms russet potatoes (4-6); 2 Tbsps (or more) schmaltz (chicken fat; optional); 24 servings Sour cream; 2 Tbsps (or more) vegetable oil

You can never have too many side dish recipes, so give Adam and Maxine's Famous Latkes a try. One portion of this dish contains approximately 2g of protein, 5g of fat, and a total of 156 calories. This recipe serves 24. This recipe covers 5% of your daily requirements of vitamins and minerals. Head to the store and pick up russet potatoes, kosher salt, brown onions, and a few other things to make it today. It will be a hit at your Hanukkah event. From preparation to the plate, this recipe takes approximately 45 minutes. This recipe is typical of Jewish cuisine.

Instructions

Preheat oven to 325°F. Peel potatoes. Usingthe large holes of a box grater or the graterdisk on a food processor, grate potatoes andonions.

Ingredients you will need

Potato

Equipment you will use

Food Processor

Box Grater

Oven

Transfer to a large kitchen towel.Gather ends of towel; twist over sink andsqueeze firmly to wring out as much liquidas possible. Open towel; toss mixture toloosen. Gather towel; wring out once more.

Equipment you will use

Kitchen Towels

Whisk eggs, breadcrumbs, salt, bakingpowder, and pepper in a medium bowlto blend.

Ingredients you will need

Breadcrumbs

Pepper

Egg

Salt

Equipment you will use

Whisk

Add potato mixture. Using yourfingers, mix until well coated. (Latke mixtureshould be wet and thick, not soupy.)

Ingredients you will need

Potato

Line a large rimmed baking sheet withseveral layers of paper towels. Set a wirerack inside another large rimmed bakingsheet; set aside.

Equipment you will use

Baking Sheet

Paper Towels

Heat 2 tablespoons schmaltz, ifusing, and 2 tablespoons oil (or 4 tablespoons oil if notusing schmaltz; fat should measure about1/8") in a 12" nonstick skillet over mediumhighheat. Drop a small amount of latkemixture into pan. If the fat sizzles around theedges, it's ready. (Do not let fat smoke.)

Ingredients you will need

Schmaltz

Cooking Oil

Equipment you will use

Frying Pan

Working in batches and adding moreschmaltz and oil to skillet as needed tomaintain 1/8" fat, drop large spoonfuls ofmixture into pan, pressing gently with theback of a spoon or spatula to flatten slightly.(If mixture becomes watery betweenbatches, mix to incorporate; do not drain.)

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Spatula

Cook latkes, occasionally rotating panfor even browning, until golden brown andcooked through, 2 1/2-3 minutes per side. (Ifsmall pieces of potato floating in the oil startto burn, carefully strain out.)

Ingredients you will need

Potato

Cooking Oil

Transfer latkes to paper towel-linedbaking sheet to drain, then transfer toprepared wire rack.

Equipment you will use

Paper Towels

Wire Rack