New Years Eve Latkes Recipes

Steps:

• Preheat oven to 250°F. Set racks in upper and lower thirds of oven. Place wire cooling racks in the rimmed baking sheets and place in the oven.
• Using a food processor with a grating insert, grate the potatoes and then the onions, transferring grated vegetables to a large bowl when the bowl of the food processor is filled. Alternately, use a box grater. Working in batches, place the potatoes and onions in a clean dishtowel and thoroughly wring out the excess liquid over the sink, then transfer the potato-onion mixture to a large bowl. The more liquid you remove, the crispier your latkes will be, so take your time and use several dish towels if necessary. Reserve the potato-onion mixture.
• In another large bowl, whisk together the matzo meal, salt, and pepper. Add the eggs and whisk to combine. Add the potato-onion mixture and mix well.
• In a large skillet over medium heat, melt equal parts schmaltz and oil (or oil only if omitting the schmaltz) until a scant 1/4-inch depth of fat is reached. Drop 2 tablespoons of latke mixture into the hot fat, spacing them 2 inches apart. Flatten latkes slightly using a spatula and cook, turning once, until crisp, golden brown, and cooked through, 3 to 4 minutes per side.
• Transfer latkes to wire racks and season with salt; return to the oven to keep warm; season with salt. As you remove latkes from the pan, replace them with fresh spoonfuls of potato mixture to maintain oil temperature. Add additional schmaltz and/or oil around the edge of the pan as needed to maintain a scant 1/4-inch depth of fat.
• Keep latkes warm in oven and serve hot with applesauce or sour cream.

Steps:

• Get out your food processor or sturdy hand grater and using the finest grating holes, shred the potatoes.
• You want them to be so fine that they are mushy.
• Grate your onions in the same manner and mix them with the potatoes.
• Set the shredded potatoes& onions into a mesh strainer set over a bowl and squeeze out all the water you can.
• Don't worry if the potatoes start turning pink or brown- that is just a reaction to the air.
• Dump potato mixture into a bowl and sprinkle with baking powder; mix well.
• Sprinkle in a little flour- a spoonful at a time, mixing the flour into the mixture until your potatoes stick together enough to form a thin patty- they will seem a bit dry (don't be tempted to add an egg - it isn't necessary in this version).
• You don't want too much flour, so try not to add too much.
• Heat a large skillet (to about medium or medium-high) and add about 3-4 Tbsp of oil to the pan- or enough to coat the bottom of the pan well for frying (you will need to add a little more per batch as the oil disappears).
• Form thin patties about 2-3 inches in diameter and slide them into the oil.
• Don't crowd the pan- you should only make a few at a time.
• Fry a few minutes per side until golden brown(adjust heat as needed to keep oil from splattering).
• Remove to a paper towel lined plate using a slotted spoon to drain.
• Season to taste with salt and pepper.
• Serve warm with sour cream and smoked salmon on the side, if desired.
• NOTE: If you prefer more texture to your latkes, shred on a larger hole.