Schmaltz Latkes Recipes

Steps:

• Using a food processor with a coarse grating disc, grate potato and shallot. Transfer mixture to a clean dish towel and squeeze out as much liquid as possible.
• Working quickly, transfer mixture to a large bowl. Toss in flour, egg, salt, baking powder and pepper until combined.
• Heat a medium skillet over medium-high, then pour in about 1/4 inch of schmaltz. Once schmaltz is hot, drop heaping 1/4 cup measures of batter into pan. Use a spatula to flatten the drops into discs. When edges of latkes are crispy, in 5 to 7 minutes, flip them. Cook until second side is golden brown, about 5 to 7 minutes more. If latkes get too brown before they are cooked through, lower the heat. Transfer to a paper-towel-lined plate to drain. Repeat with remaining batter.
• Serve latkes topped with sour cream and applesauce, if you like. Garnish with gribenes if you have them.

Steps:

• In a large bowl, mix the egg with the flour, salt and white pepper. In a colander, toss the shredded potatoes with the onion and apple and squeeze dry. Add to the bowl and stir to combine. Set aside for 10 minutes.
• In a large skillet, heat 1/2 cup of canola oil with 2 tablespoons of the schmaltz until shimmering. Spoon heaping tablespoons of the latke mixture into the oil about 2 inches apart and flatten slightly with a fork. Fry the latkes over moderately high heat until golden on the bottom, 2 to 3 minutes. Lower the heat to moderate, turn the latkes and fry until golden and crisp, about 2 minutes longer. Drain the latkes on paper towels set on a rack and transfer to a platter. Repeat with the remaining latke mixture, adding more oil and schmaltz to the skillet as needed. Serve hot with Vanilla Applesauce and sour cream.
• Vanilla Applesauce: Peel, core and quarter the apples. In a medium saucepan, combine the apples, water, vanilla and lemon juice and bring to a boil. Cover and cook over moderately high heat, stirring occasionally, until the apples are tender, about 15 minutes. Let cool, then remove the vanilla bean and whisk until a chunky sauce forms.

Steps:

• Grate the potatoes and onions by hand, using the large holes of a box grater. Place the grated potatoes and onions in a dish towel and wring out the excess liquid. Set aside. In a large bowl, combine the eggs, bread crumbs, salt, baking powder, and pepper. Stir in the potatoes and onions and mix well. Heat schmaltz and/or vegetable oil in a large skillet over medium heat. Drop the mixture by spoonfuls into the pan. Flatten latkes slightly while cooking, and turn only once. Remove from the pan when latkes are crisp and golden. Serve hot with apple sauce or sour cream.

Steps:

• Cut up the chicken fat into 1 inch chunks.
• Cut the skin into pieces, about the same size as the fat.
• Cut the onion into quarters, and then into slices.
• Do not mince the onion.
• In a heavy, preferably non-stick pot, place the chicken fat and the skin.
• Over a medium-high fire, let it cook until the fat has melted and the skin is beginning to get golden brown.
• Add the onion and the salt (you decide how much).
• Once you add the onions, don't leave the pot alone.
• Mix frequently to avoid sticking and buring.
• Keep cooking until the onions are a gorgeous golden brown color and the skin pieces are dark brown (but not black).
• The skin has now turned into something heavenly called gribenes.
• Remove the pot from the flame.
• Let cool and then strain the mixture into a glass or metal bowl.
• Pat the gribenes with a paper towel.
• You can now pour the cooled shmaltz into a jar and keep it indefinitely in the fridge or freezer.
• Keep the gribenes separate from the shmaltz in another jar.
• Your shmaltz is now ready to be used in matzo balls, kugels, chopped liver, and for frying.
• Gribenes are best eaten in a sandwich with chopped liver, or sprinkled on the chopped liver as an edible garnish.