Serious Eats:
Potatoes: You'll need big, starchy potatoes to make latkes.
Serious Eats:
Oil for frying: Only peanut oil will do.
Serious Eats:
Schmaltz: I think rendered chicken fat is integral to the flavor.
Serious Eats:
Onions: Carmelize 6 to 8 big, yellow ones.
Serious Eats:
Potatoes: Run them through the food processor.
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Drain the potatoes in a large colander.
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Drained potato water: Let it settle to catch the starch.
Serious Eats:
Texas onions: They provide both a bulb and the green part.
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Add the raw onions to the colandar of draining potatoes.
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Processing matzo wafers yields matzo meal.
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Add the potato starch back into the drained potatoes.
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Processed caramelized onions, matzo meal, and eggs are added.
Serious Eats:
The mixture should be moist enough to scoop with an ice cream scoop.
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Fry latkes in 1-to-1 peanut oil-schmaltz mixture.
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Fry on each side until golden brown.
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Allow finished latkes to rest on lined baking sheet.
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Serve with applesauce and sour cream. Enjoy!