Directions
Maxine’s Potato Latkes,Food writer Adam Rapoport fried these latkes in a combination of vegetable oil and schmaltz (rendered chicken fat), a tactic that apparently gave him the edge over the competition in the James Beard Foundation’s Fourth Annual Latke Cook-Off. He won both the People’s Choice and the Amateur awards. This recipe has two things going for it, shared by most really good recipes: it’s tried and true, and it came from someone’s mother, in this case, Rapoport’s mom, Maxine.,Food writer Adam Rapoport fried these latkes in a combination of vegetable oil and schmaltz (rendered chicken fat), a tactic that apparently gave him the edge over the competition in the James Beard Foundation’s Fourth Annual Latke Cook-Off. He won both the People’s Choice and the Amateur awards. This recipe has two things going for it, shared by most really good recipes: it’s tried and true, and it came from someone’s mother, in this case, Rapoport’s mom, Maxine.
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Steps
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1
Done
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Grate the Potatoes and Onions by Hand, Using the Large Holes of a Box Grater. |
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2
Done
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Place the Grated Potatoes and Onions in a Dish Towel and Wring Out the Excess Liquid. |
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3
Done
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Set Aside. |
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4
Done
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in a Large Bowl, Combine the Eggs, Bread Crumbs, Salt, Baking Powder, and Pepper. |
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5
Done
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Stir in the Potatoes and Onions and Mix Well. |
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6
Done
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Heat Schmaltz and/or Vegetable Oil in a Large Skillet Over Medium Heat. |
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7
Done
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Drop the Mixture by Spoonfuls Into the Pan. |
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8
Done
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Flatten Latkes Slightly While Cooking, and Turn Only Once. |
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9
Done
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Remove from the Pan When Latkes Are Crisp and Golden. |
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10
Done
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Serve Hot With Apple Sauce or Sour Cream. |
