Scott is a good half-jew, so to celebrate Hannukah this year I wanted to brush up on my latke recipe. Bon Appetit has a great recipe this year and some tips on how to make killer latkes. Major high points - drain your potatoes with the dish towel. It makes a huge difference. Also, the spoonful doesn't have to be compact to get the right soft potato-ey consistency middle/crispy potato-ey outside. I substituted crushed ritz crackers for bread crumbs and it turned out great.
3 Russet Potatoes
1-2 Vidalias
2 Eggs
1/4 cup plain dried bread crumbs
3 1/2 tsp. kosher salt
2 tsp baking powder
1/4 tsp ground black pepper
2 tbsp schmaltz (chicken fat) or butter
2-4 tbsp vegetable oil
Scott approved but be sure to serve with sour cream and applesauce!
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