Chefs Bruce and Eric Bromberg of Blue Ribbon Sushi and Grill at The Cosmopolitan Las Vegas share their traditional recipe for crispy potato latkes cooked in schmaltz.
|Number of Servings:||Approximately 30 latkes|
|Ingredients:||4 Idaho potatoes, peeled
½ Spanish onion
2 egg yolks
2 tablespoons flour
1½ teaspoon salt
¾ teaspoon pepper
1 tablespoon kosher salt
¼ cup vegetable oil
1 tablespoon schmaltz
applesauce or sour cream
|Directions:||Coarsely grate potatoes and onions. Place in a colander and press out all liquid. Transfer to a large bowl.
Lightly beat egg yolks. Combine with flour, salt and pepper. Add to potatoes and onions and mix well. Form into 2-inch patties. Lightly press flat with a fork.
Heat vegetable oil and schmaltz in a heavy nonstick pan over medium heat. Cook each side of latke until golden brown (approximately 7 minutes). Place on a baking rack covered with paper towels. Transfer to serving platter and serve with a dollop of applesauce or sour cream.