Preparation Inline ingredients (beta)
Cook mode
Step 1 Using the largest holes of a box grater, grate the potatoes and onions into a large bowl. Season with kosher salt, toss and let the mixture sit for 5-10 minutes.
Step 2 Taking small handfuls of the potato-onion mixture and using your hands, squeeze the liquid out over a colander fitted inside a bowl, then set the wrung out mixture aside. Continue this process until you’ve squeezed out as much liquid from the whole mixture as you possibly can (and when you think you can’t squeeze anymore, keep squeezing).
Step 3 Add 1/4 cup fine plain breadcrumbs or matzo meal (or whatever gluten-free substitute starch you’re using) and toss the mixture to combine. Add 1 egg, season with salt and pepper and toss again until well combined (if the mixture looks a little dry, that’s ok, it’ll loosen up as it sits).
Step 4 Line a rimmed baking sheet (with a wire rack insert, if you like) with paper towels. Heat a large skillet over medium-high heat, and add a thin layer of oil, followed by about the same amount of chicken fat, letting it melt.
Step 5 Once your oil/schmaltz is hot enough that it starts to shimmer, drop a little bit of latke mixture as your tester. It should start to fry and sizzle immediately (if it doesn’t, let your skillet get a little hotter before proceeding), holding together in an irregular pancake shape (if it falls apart—more hashbrown than latke—then add the second egg to your mixture.
Step 6 Once your skillet is hot enough, start to fry your latkes. Spoon a bit of the mixture into the pan, taking care not to pack them so they stay light and airy). Fry until deeply golden on the first side, about two minutes, then using a spatula, flip and fry until deeply golden on the second side, another 1 and a half to 2 minutes. Transfer them to the paper towel-lined wire rack as they finish.
Step 7 Remove any stray pieces, eat them (chefs treat!), and continue to fry.
Step 8 Top your latkes however your heart desires. For a savory-salty vibe, I like topping with sour cream, salmon roe, chives, and cracked black pepper, and for a sweet-salty vibe, I like topping with sour cream then dipping in apple sauce.
