Maxines Potato Latkes Recipes
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.
Provided by DeSouter
Categories Potato
Time 40m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Grate the potatoes and onions by hand, using the large holes of a box grater.
- Place the grated potatoes and onions in a dish towel and wring out the excess liquid.
- Set aside.
- In a large bowl, combine the eggs, bread crumbs, salt, baking powder, and pepper.
- Stir in the potatoes and onions and mix well.
- Heat schmaltz and/or vegetable oil in a large skillet over medium heat.
- Drop the mixture by spoonfuls into the pan.
- Flatten latkes slightly while cooking, and turn only once.
- Remove from the pan when latkes are crisp and golden.
- Serve hot with apple sauce or sour cream.
Nutrition Facts : Calories 314.8, Fat 2.5, SaturatedFat 0.7, Cholesterol 70.5, Sodium 1008.2, Carbohydrate 64.7, Fiber 7.7, Sugar 4.7, Protein 9.9
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