This is a fantastic recipe if you are looking to make authentic, classic potato latkes! As a Jewish staple for the holidays, we can't wait for you to try out this recipe.
- 1 large russet or 2-3 Yukon gold potato, peeled, quartered lengthwise and grated
- Paleo options: sweet potato, parsnip, zucchini, cauliflower, butternut squash
- 1 shallot, peeled, halved lengthwise, and grated
- ¼ cup all-purpose flour
- Paleo/gluten-free options: coconut or almond flour/rice flour
- 1 large egg
- ¾ teaspoon kosher salt
- ½ teaspoon baking powder
- ¼ teaspoon black pepper
- Schmaltz for frying: use KOL Foods pastured and organic-fed chicken, duck or turkey skin or grass-fed beef tallow
- Applesauce, for serving
Mix together the grated potatoes and shallot well. In a clean dish towel, squeeze as much liquid from the mixture as possible.
In a large bowl combine potato mixture with the flour, egg, salt, baking powder and pepper to make the batter.
Over med-high heat, heat a large skillet and add a 1/4 inch of schmaltz. Once the schmaltz is hot enough so that the batter bubbles, use a 1/4 cup measure to spoon batter into the pan. Do not over crowd the pan. Flatten latkes with a spatula.
Once the edges are crispy, flip them and cook until both sides are golden brown (about 5-7 minutes per side). It's best to do a test latke first to be sure the center cooks before the outside/edges burn - lower heat accordingly.
Transfer cooked latkes to a paper towel to drain excess schmaltz.
Serve latkes topped with applesauce and with the gribenes you made when making the schmaltz.