Скачать или смотреть The Best Potato Latkes (with Chicken Fat)

Homemade potato latkes from scratch, made with schmaltz (chicken fat). I reserve the leftover fat from when I make chicken stock, and have enough to fry latkes. My family was jealous that I only made this for my wife and I, and they had to make and eat "regular" latkes.

Recipe (all approximate):
4 pounds of Russet potatoes
1-2 Eggs
1/2-1 full onion
Leftover chicken fat, or neutral oil (or combine the 2)

Grate potatoes on a box grater, and ring out all of the water possible in dishcloth or cheesecloth.
Grate onion on box grater.
Beat eggs
Add onion and egg into potatoes.
Heat up fat/oil in a pan, and a a Large Tablespoon of the mixture to the oil, carefully keeping it in 1 piece. Gently press down to keep the latke flat.
After 3-5 minutes, once the bottom is browned, flip over and cook on other side. Once both sides are browned, remove with slotted spoon and place on paper towel.
Salt immediately, then move to a wire rack after about 1 minute.
NOTE- the big difference maker is how big you make the latkes. Smaller ones can be flattened out, and get every tiny piece super crispy, while the larger ones will be crisp on the outside but tender on the inside. Both are great, so I usually do a bit of everything.

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