*John Claude Exclusive Catering weekly recipe 201-998-0039
2 ½ lbs. Yukon potatoes
1 large white onion, shredded
¾ cup bread crumbs (or matzo meal)
2 eggs, beaten
1 tbsp potato starch
1 ¼ tsp salt
½ tsp pepper
Peanut or grapeseed oil for frying (about 1 ½ cups)
¼ cup schmaltz (optional)
You will need a hand grater or food processor with shredding disc attachment, layers of cheesecloth, skillet, colander, large mixing bowl, medium bowl, metal spatula, and wire cooling rack
Cut the potatoes into large chunks and shred using a hand grater or food processor shredding attachment (with large holes). Put the grated potato into a bowl and immediately cover with cold water. Grate the onion using the grater or food processor attachment with fine holes. Drain the potato shreds into a colander. Rinse and dry the bowl used to soak the shreds and set aside.
Put the drained potato shreds and grated onion onto the center of multiple layers of cheesecloth. Wrap the shreds up in the cloth, twisting the top of the cloth to secure the bundle, and squeeze firmly to remove the excess liquid from the shreds. Pour the potato and onion into the clean dry bowl. Stir the shreds with a fork to evenly mix the potato shreds and onion.
In a large skillet, add oil to reach a depth of 1/8 inch. (Add ¼ cup of schmaltz to the oil if you’d like). Heat slowly over medium heat to about 365 degrees F. While oil is heating, use the fork to stir the matzo meal, eggs, potato starch, salt and pepper into the potato and onion shreds. Add salt and pepper to taste. Make sure the egg and seasonings are fully mixed into the potato shreds. Scoop 3 tbsp of the potato mixture and shape into a tightly compacted disk. I fill a 1/8 measuring cup and then fill it again halfway.
Place the disk carefully into the hot oil. Latkes can break apart at this point, they’re very delicate.
The oil should sizzle, but not pop when you put the latke in it; if the oil jumps, it is too hot; if it only bubbles weakly, the oil is not hot enough. Use the first latke to test the oil temperature. Fry in batches of 4-5 latkes at a time for 2-3 minutes per side until brown and crispy.
*If your latkes aren’t holding together, youi can stir more potato starch into the mixture, 2 teaspoons at a time, until the batter “sticks”. Or, you can add another egg to the mixture and more matzo meal, if needed.*
Remove the latkes from the pan using a metal spatula and place them on the wire cooling rack to drain.
Serve the latkes fresh within 10 minutes of frying them for the best taste. If you need to reheat them, place them on an ungreased, unlined cookie sheet at room temperature until ready to reheat. Place in a 375 degree oven for about 10 minutes, until heated through, just prior to serving. Sprinkle with more salt, to taste, and serve the latkes with applesauce & sour cream. Enjoy!!