Schmaltz Latkes

By Melissa Clark

Schmaltz Latkes
Andrew Scrivani for The New York Times
Total Time
20 minutes
Rating
4(235)
Comments
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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.)

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Ingredients

Yield:8 to 9 latkes (3 to 4 servings)
  • 1large russet potato (about 10 ounces), peeled and quartered lengthwise
  • 1shallot, peeled and halved lengthwise
  • ¼cup all-purpose flour
  • 1large egg
  • ¾teaspoon kosher salt
  • ½teaspoon baking powder
  • ¼teaspoon black pepper
  • Schmaltz, for frying (see recipe)
  • Sour cream or Greek yogurt, for serving (optional)
  • Applesauce, for serving (optional)
  • Gribenes, for garnish (optional, see recipe)
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

271 calories; 20 grams fat; 6 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 4 grams polyunsaturated fat; 19 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 4 grams protein; 316 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    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.

  2. Step 2

    Working quickly, transfer mixture to a large bowl. Toss in flour, egg, salt, baking powder and pepper until combined.

  3. Step 3

    Heat a medium skillet over medium-high, then pour in about ¼ inch of schmaltz. Once schmaltz is hot, drop heaping ¼ 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.

  4. Step 4

    Serve latkes topped with sour cream and applesauce, if you like. Garnish with gribenes if you have them.

Ratings

4 out of 5
235 user ratings
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Comments

Trilby

Matzo meal is the only thickener to be used in latkes. Not flour. Not crumbs. Where were you people raised?

Dorogaya

PART TWO:

When you are finished wringing out all the potatoes, there will be liquid (potato water) in the bottom of the bowl. VERY CAREFULLY, pour off the liquid and discard. The thicker paste remaining in the bottom of the bowl is pure potato starch. Add this to the mixing bowl with the potatoes. Great as a binder, worth the extra effort.

Flour? NEVER. Only matzoh meal will do.

NK

If you want them super crispy but don't want to spend the entire meal frying, cook them ahead and freeze in Ziplocs. Then bake them on baking sheet at 450 for 20 minutes just before serving. Works great!

Herb Morehead

Don't forget to let the potato juice to set and allow the starch to separate. Pour off the water and re-add the starch to the potatoes, being sure to mix the starch in well.

Zoe

Great recipe! I swapped shallots for onions to keep it classic, but it tasted great and stayed together in the pan which is usually my critique with other recipes that use breadcrumbs etc. I added an extra egg for this reason as well.

John

We have Latkes regularly for breakfast. I use unpeeled potatoes (usually huckleberry gold; others work). NO thickener at all add a tiny bit of cream of tartar which keeps the potatoes from going dark. Put the grated potatoes on a colander lined with cloth and squeeze as much water out as possible. Fry immediately

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