Schmaltz Latkes

• 1 large russet potato (about 10 ounces), peeled and quartered lengthwise
• 1 shallot, peeled and halved lengthwise
• 1/4 cup all-purpose flour
• 1 large egg
• 3/4 teaspoon kosher salt
• 1/2 teaspoon baking powder
• 1/4 teaspoon black pepper
• Schmaltz, for frying (see recipe)
• Sour cream or Greek yogurt, for serving (optional)
• Applesauce, for serving (optional)
• Gribenes, for garnish (optional, see recipe)

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

russet potato, shallot, allpurpose, egg, kosher salt, baking powder, black pepper, sour cream

Taken from cooking.nytimes.com/recipes/1017055 (may not work)