Maxine's Latkes Recipe | Epicurious.com
"Food writer Adam Rapoport fried these latkes in a combination of vegetable oil and schmaltz (rendered chicken fat), a tactic that apparently gave him the edge over the competition in the James Beard Foundation's Fourth Annual Latke Cook-Off. He won both the People's Choice and the Amateur awards. This recipe has two things going for it, shared by most really good recipes: it's tried and true, and it came from someone's mother, in this case, Rapoport's mom, Maxine...."
INGREDIENTS
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5 large russet potatoes
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2 medium sized onions
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2 eggs, lightly beaten
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4 tablespoons toasted bread crumbs
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2 teaspoons salt
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2 teaspoons baking powder
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Dash pepper
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Schmaltz or vegetable oil for frying
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