KOL Foods - Glatt Kosher | 100% Grass-Fed Beef & Lamb | Pastured Chicken, Turkey & Duck | Wild Alaskan Salmon
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Est. Product Weight: 0 lbs.   Sub-Total : $0.00
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Schmaltz Fried Latkes

1 large russet or 2-3 Yukon gold potato, peeled, quartered lengthwise and grated
Paleo options: sweet potato, parsnip, zucchini, cauliflower, butternut squash
1 shallot, peeled, halved lengthwise, and grated
¼ cup all-purpose flour 
Paleo/gluten-free options: coconut or almond flour / rice flour
1 large egg
¾ teaspoon kosher salt
½ teaspoon baking powder
¼ teaspoon black pepper
Schmaltz for frying: use KOL Foods pastured and organic-fed chicken, duck or turkey skin [recipe] or grass-fed beef tallow [recipe]
Applesauce, for serving

Mix together the grated potatoes and shallot well.  In a clean dish towel, squeeze as much liquid from the mixture as possible.

In a large bowl combine potato mixture with the flour, egg, salt, baking powder and pepper to make the batter.

Over med-high heat, heat a large skillet and add a 1/4 inch of schmaltz. Once the schmaltz is hot enough so that the batter bubbles, use a 1/4 cup measure to spoon batter into the pan.  Do not over crowd the pan.  Flatten latkes with a spatula. 

Once the edges are crispy, flip them and cook until both sides are golden brown (about 5-7 minutes per side). It's best to do a test latke first to be sure the center cooks before the outside/edges burn - lower heat accordingly.

Transfer cooked latkes to a paper towel to drain excess schmaltz.

Serve latkes topped with applesauce and with the gribenes you made when making the schmaltz.