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Crispy crunch-ity latkes

What's Hannukah without a Latke? These potato pancakes are super crisp on the edges but hold a tender center. Not to mention the sour cream side... yum! Make them for the festival of lights, or for an indulgent snack. Make sure to use #FoodPicBlog if you make this recipe!


3 lb. large russet potatoes (4–6)

2 medium yellow onions

1/4 cups of fine plain dried breadcrumbs

3 1/2 teaspoons of kosher salt

2 teaspoons of baking powder

1/4 teaspoon of freshly ground black pepper

2–3 large eggs

2 tablespoons (or more) schmaltz *

2-4 tablespoons (or more) of vegetable oil

Applesauce and sour cream, to serve on the side

*schmaltz is great for flavour, but is optional if you want these to be vegetarian-friendly


  1. Preheat oven to 325°.

  2. Peel potatoes. Using the large holes of a box grater or the grater disk on a food processor, grate potatoes and onions. Transfer to a large kitchen towel.

  3. Gather ends of towel; twist over the sink and squeeze firmly drain as much liquid as possible. Shake the potatoe-mix out, and repeat the draining step.

  4. In a medium bowl, whisk breadcrumbs, salt, baking powder, pepper, and 2 eggs. Add potato mixture. Using your fingers, mix until well coated. Latke mixture should be wet and thick, not soupy; mix in the remaining egg if the mixture is too dry and doesn't hold together.

  5. Line a large rimmed baking sheet with several layers of paper towels. Set a wire rack inside another large rimmed baking sheet; set aside.

  6. In a 12 inch non-stick skillet, heat 2 tablespoons schmaltz, if using, and 2 tablespoons oil (or 4 tablespoons oil if not using schmaltz; fat should measure about 1/8 inches)

  7. Drop a small amount of latke mixture into the pan. If the fat sizzles around the edges, it's ready. (Do not let fat smoke.)

  8. Working in batches and adding more schmaltz and oil to skillet as needed, drop large spoonfuls of mixture into the pan, pressing gently with the back of a spoon or spatula to flatten slightly. (If mixture becomes watery between batches, mix to incorporate; do not drain.)

  9. Cook latkes, occasionally rotating the pan for even browning, until golden brown and cooked through, 2 1/2-3 minutes per side.

  10. Transfer latkes to a paper towel-lined baking sheet to drain, then transfer to prepared wire rack. Place sheet with latkes in the oven to keep warm and crisp while cooking remaining latkes.

  11. Serve warm latkes with applesauce and sour cream and enjoy!