- 1.5 lbs (675g) russet potatoes
- 1/2 sweet onion
- 1 large egg
- ½ cup (120g) all-purpose flour
- ⅛ cup (30g) fine panko bread crumbs
- ½ Tbsp (7g) kosher salt
- 1.5 Tbsp (22g) shmaltz or duck fat
- 1 Tbsp (15g) neutral-tasting oil
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Ingredients
Directions
- Peel potatoes, grate and toss into a bowl along with a peeled and grated onion.
- Add kosher salt and toss to coat.
- Squeeze potatoes to remove liquid and place on a towel. Fold the towel over potatoes tightly and squeeze the remaining liquid into the sink.
- Add potatoes to a large bowl with eggs and add panko breadcrumbs, tossing until combined.
- To shape, grab ⅓ cup of potato mixture gently forming and pressing into a puck, ¾ inch thick and 4 ½ inches wide. Repeat with remaining potatoes.
- In a deep heavy bottom pan, add chicken fat and oil.
- Once the oil is shimmering and ripping hot, add latkes one at a time (don’t let latkes touch).
- Fry for 2-4 minutes. Flip and repeat.
- Place on a wire rack to drain. Season with salt immediately.
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