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Adam and Maxine’s Famous Latkes

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Introduction

Discover the delightful taste of tradition with “Adam and Maxine’s Famous Latkes,” a beloved recipe passed down through generations. This hearty dish, cherished during Hanukkah festivities, offers a delectable blend of crispy textures and rich flavors that are sure to become a staple in your family gatherings.

Tips for this recipe

To achieve the best results with these latkes, ensure your potatoes are thoroughly drained after rinsing to avoid soggy fries. For an even cook and perfect golden brown crispness, maintain a steady temperature in your oil. Utilizing a kitchen scale can help you measure ingredients precisely for consistent taste every time.

Why you will love this recipe

The combination of freshly grated potatoes and onions, cooked to golden perfection in schmaltz or vegetable oil, creates a dish with authentic flavors that evoke memories and celebrate cultural heritage. The addition of applesauce and sour cream as accompaniments complements the latkes perfectly, making them a cherished treat for all your taste buds.

Ingredients

  • 3 pounds large russet potatoes (4-6)
  • 1 pound medium Vidalia, yellow, or brown onions (about 2)
  • 2 large eggs
  • 1/4 cup fine plain dried breadcrumbs
  • 3 1/2 teaspoons kosher salt
  • 2 teaspoons baking powder
  • 1/4 teaspoon freshly ground black pepper
  • Optional: Schmaltz (chicken fat) and vegetable oil for frying
  • Applesauce
  • Sour cream

Adviced equipments

  • Fry Pan (Non-stick)
  • Cast Iron Skillet
  • Air Fryer
  • Potato Ricer
  • Hand Mixer with Dough Whisk Attachment
  • Cutting Board & Sharp Knife Set
  • Food Processor
  • Kitchen Scale (Grams)
  • Mixing Bowls Set
  • Deep Fry Thermometer

History of the recipe

The origins of latkes can be traced back to ancient times, where fried potato pancakes have been enjoyed across various cultures. This particular variation has deep roots within Jewish tradition, evolving through centuries as a symbolic dish for Hanukkah. It signifies the miracle of light overcoming darkness and is celebrated with great zeal worldwide.

fun facts about this recipe

Did you know that latkes are not just limited to potatoes? Innovative variations include zucchini, sweet potato, or even beetroot. These adaptations showcase the versatility and timeless appeal of this classic dish.

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Adam and Maxine's Famous Latkes

Adam and Maxine's Famous Latkes

amanda

Equipment

  • - Fry Pan (Non-stick): Ideal for frying latkes with even heat distribution and non-stick surface.

  • - Cast Iron Skillet: Offers excellent heat retention suitable for cooking latkes on the stovetop.

  • - Air Fryer: A modern alternative that requires less oil, producing crispy latkes.

  • - Potato Ricer: Ensures a smooth and fluffy texture in mashed potatoes by removing lumps.

  • - Hand Mixer with Dough Whisk Attachment: Helps create an even consistency for latke batter without overmixing.

  • - Cutting Board & Sharp Knife Set: Essential for preparing uniformly sized potato pieces.

  • - Food Processor: Can be used for grating or shredding potatoes quickly before mixing with other ingredients.

  • - Kitchen Scale (Grams): For precise measurements of potato weights in recipes.

  • - Mixing Bowls Set: Provides various sizes for different preparation stages.

  • - Deep Fry Thermometer: Helps maintain oil at the optimal temperature for deep-frying latkes.

Ingredients

  • 3 pounds large russet potatoes (4-6)

  • 1 pound medium Vidalia, yellow, or brown onions (about 2)

  • 2 large eggs

  • 1/4 cup fine plain dried breadcrumbs

  • 3 1/2 teaspoons kosher salt

  • 2 teaspoons baking powder

  • 1/4 teaspoon freshly ground black pepper

  • 2 tablespoons (or more) schmaltz (chicken fat; optional)

  • 2-4 tablespoons (or more) vegetable oil

  • Applesauce

  • Sour cream

Instructions

1

Instruction 1

Preheat oven to 325°F. 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. Gather ends of towel; twist over sink and squeeze firmly to wring out as much liquid as possible. Open towel; toss mixture to loosen. Gather towel; wring out once more.
2

Instruction 2

Whisk eggs, breadcrumbs, salt, baking powder, and pepper in a medium bowl to blend. Add potato mixture. Using your fingers, mix until well coated. (Latke mixture should be wet and thick, not soupy.)
3

Instruction 3

Line a large rimmed baking sheet with several layers of paper towels. Set a wire rack inside another large rimmed baking sheet; set aside. Heat 2 tablespoons schmaltz, if using, and 2 tablespoons oil (or 4 tablespoons oil if not using schmaltz; fat should measure about 1/8") in a 12" nonstick skillet over mediumhigh heat. Drop a small amount of latke mixture into pan. If the fat sizzles around the edges, it's ready. (Do not let fat smoke.)
4

Instruction 4

Working in batches and adding more schmaltz and oil to skillet as needed to maintain 1/8" fat, drop large spoonfuls of mixture into 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.)
5

Instruction 5

Cook latkes, occasionally rotating pan for even browning, until golden brown and cooked through, 2 1/2-3 minutes per side. (If small pieces of potato floating in the oil start to burn, carefully strain out.)
6

Instruction 6

Transfer latkes to paper towel-lined baking sheet to drain, then transfer to prepared wire rack. Place sheet with latkes in oven to keep warm and crisp while cooking remaining latkes.
7

Instruction 7

Serve warm latkes with applesauce and sour cream.
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