cookingwithcocktailrings.com
Shred potatoes and onion
Peel the potatoes into cold water so they don’t oxidize. Fit a food processor with a grater attachment. Grate the potatoes and onions and place into a large bowl.
1
Squeeze excess moisture
Wrap the mixture in cheesecloth and squeeze all the excess liquid from the potatoes and onions then return them to the mixing bowl.
2
Combine latke mixture
Add the eggs, matzo meal, baking powder, salt and pepper and use a wooden spoon to combine. The mixture should be wet and thick.
3
Heat oil
Add the schmaltz and enough oil to fill a large cast iron skillet ¼” of the way up and heat over medium heat until the oil is hot and shiny.
4
Shape latkes
Working in batches to not overcrowd the pan, scoop the latke batter in spoonfuls and use your hands to shape into a small disc.
5
Fry latkes
Add to the hot oil and fry until golden brown on both sides and the edges are crispy, about 3 to 4 minutes total. Remove to a paper towel lined plate to drain.
6
Assemble and serve
Repeat with the remaining potato mixture. Serve latkes hot topped with crème fraîche, chives and caviar.
7