Best Crispy Latkes

A potato is a powerful thing in Joshua Weissman's hands.

Prep:

Cook:

Serves:

people

Ingredients

Peel potatoes, grate and toss into a bowl along with a peeled and grated onion.
Add kosher salt and toss to coat.
Squeeze potatoes to remove liquid and place on a towel. Fold the towel over potatoes tightly and squeeze the remaining liquid into the sink.
Add potatoes to a large bowl with eggs and add panko breadcrumbs, tossing until combined.
To shape, grab ⅓ cup of potato mixture gently forming and pressing into a puck, ¾ inch thick and 4 ½ inches wide. Repeat with remaining potatoes.
In a deep heavy bottom pan, add chicken fat and oil.
Once the oil is shimmering and ripping hot, add latkes one at a time (don’t let latkes touch).
Fry for 2-4 minutes. Flip and repeat.
Place on a wire rack to drain. Season with salt immediately.

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