Our Favorite Latkes Recipe | Epicurious.com
"These ultimate latkes have fluffy, pillowy-soft centers with crisp, golden brown edges. To cut your cooking time in half, use two large skillets to fry twice the batches at once...."
INGREDIENTS
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4 pounds unpeeled russet potatoes (about 5 large potatoes)
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1 pound yellow onions (about 2 medium onions)
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1/4 cup matzo meal
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2 teaspoons kosher salt, plus more to taste
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1/2 teaspoon freshly ground black pepper
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2 large eggs, lightly beaten
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1/4 1/2 cup (or more) vegetable oil
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1/4 cup (or more) schmaltz (rendered chicken fat; optional)
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Apple sauce, for serving
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Sour cream, for serving
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food processor with grating blade or box grater, 2 large wire cooling racks, 2 large rimmed baking sheets
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