CRISPY TRADITIONAL POTATO LATKES
Thin and crisp and prepared in a very hot skillet! Serve the pancakes with my spicy apple cream.
- 6 large Idaho potatoes
- 1 onion, peeled and grated
- 1 egg plus 1 egg yolk, beaten together
- 2 teaspoons kosher salt
- 1 teaspoon ground white pepper
- 2 teaspoons all-purpose flour
- 3 tablespoons rendered chicken fat
- Vegetable oil
Preheat the oven to 400°F. Peel the potatoes and grate them using a food processor or a box grater. With your hands, firmly squeeze all the water out of the potato pulp and discard the liquid. When as much liquid as possible has been squeezed out of the potatoes add the grated onion to the potatoes and mix well. Add the egg mixture, salt, pepper and flour and combine well.
In a large frying pan, heat 1/2-inch of oil (with 1 tablespoon of chicken fat, if desired) with until very hot but not smoking. Place heaping tablespoons of the potato mixture in the pan, flattening them until they are about 1/2 inch thick. Reduce the heat to medium and fry until golden brown on the bottom. Turn and repeat, cooking until well browned and cooked through.
Drain on paper towels, then transfer to a baking sheet and place in the oven. Repeat with the remaining potato mixture adding more oil to the pan between batches if necessary.
Yields about 2 Dozen Pancakes
Chef’s Tip: You can also freeze the potato pancakes and crisp them up in a 350-degree oven at a later time.