classic potato latkes
learn to make crispy, flavorful jewish potato latkes for hanukkah with potato shreds, schmaltz or vegetable oil, onions, matzo meal . kosher.
potatoes, onion, , matzo meal or bread crumbs, eggs, beaten, potato starch, , salt, or more to taste, pepper, avocado, peanut or grapeseed oil for frying, schmaltz
- 2 1/2 lbs potatoes
 - 1 large onion
 - 
 - 3/4 cup matzo meal or bread crumbs
 - 2 large eggs
 - beaten
 - 1 tbsp potato starch
 - 
 - 1 1/4 tsp salt
 - or more to taste
 - 1/2 tsp pepper
 - avocado
 - peanut or grapeseed oil for frying
 - 1/4 cup schmaltz

- before you begin making the latkes, place your wire cooling rack close to the area where you will be frying the latkes.
 - place a layer of paper towels below the cooling rack to catch excess oil.
 - cut the potatoes into large chunks and shred using a hand grater or food processor shredding attachment with large holes large shreds.
 - i really recommend using the food processor, it saves a ton of time and will help you avoid tears when grating the onion.
 - place grated potato into a bowl and immediately cover with cold water.
 - meanwhile, grate the onion using the grater or food processor attachment with fine holes small shreds.
 - drain the potato shreds in a colander.
 - rinse and dry the bowl used to soak the shreds and set aside.
 - place drained potato shreds and grated onion in the center of a clean tea towel or multiple layers of cheesecloth.
 - wrap the shreds up in the cloth, twisting the cloth to secure the bundle, and squeeze firmly to remove excess liquid from the shreds.
 - pour potato and onion into the clean dry bowl.
 - stir the shreds with a fork to make sure the grated onion is evenly mixed throughout the potato shreds.
 - in a skillet, add oil to reach a depth of 1/8 inch.
 - if using schmaltz, add 1/4 cup to the oil.
 - the schmaltz will add more savory flavor to the latkes.
 - heat slowly over medium to about 365 degrees f.
 - while oil is heating, use the fork to stir the matzo meal, beaten eggs, potato starch, salt and pepper into the potato and onion shreds.
 - add salt and pepper to taste i add about 1 1/4 tsp salt and 1/2 tsp pepper.
 - you can sprinkle on more salt to taste after cooking, if desired.
 - take care to make sure the egg and seasonings are fully mixed throughout the potato shreds.
 - scoop up 3 tbsp of the potato mixture and shape into a tightly compacted disk.
 - place the disk carefully into the hot oil.
 - latkes can break apart at this point, they're very delicate.
 - if you can get them into the hot oil in one piece, chances are they will stick together frying them is like the "glue" that holds them together.
 - it takes a gentle touch, and it may take you some practice to get the "feel" for it.
 - the oil should sizzle, but not pop when the latke hits it if the oil jumps wildly or smokes, it is too hot.
 - if it only bubbles weakly, the oil is not hot enough.
 - use the first latke to test the oil temperature, and don't fry a whole batch until the temperature is right.
 - continue shaping the latkes in this way, using 3 tablespoons of potato mixture for each latke.
 - fry in batches of 4 5 latkes at a time no more than that don't crowd the pan for 2 3 minutes per side until brown and crispy.
 - remove the latkes from the pan using a metal spatula and place them on the wire cooling rack to drain.
 - i recommend serving latkes fresh within 10 minutes of frying them, if your cooking schedule permits.
 - if you need to make them ahead, fry them 2 hours or less before serving.
 - you can also freeze them if you're not serving them right away.
 - to reheat latkes place them on an ungreased, unlined cookie sheet.
 - to reheat from room temperature, place in a 375 degree oven for about 10 minutes 7 if using a convection oven, until heated through, just prior to serving.
 - from frozen, it can take 15 25 minutes to reheat.
 - sprinkle with more salt, if desired, and serve latkes with applesauce and/or sour cream or dairy free sour cream.
 - .

### Human: Generate cooking recipes. Include ingredients:
- 2 1/2 lbs potatoes
- 1 large onion
- 
- 3/4 cup matzo meal or bread crumbs
- 2 large eggs
- beaten
- 1 tbsp potato starch
- 
- 1 1/4 tsp salt
- or more to taste
- 1/2 tsp pepper
- avocado
- peanut or grapeseed oil for frying
- 1/4 cup schmaltz

 ### Assistant: The ingredients you'll need are:
- 2 1/2 lbs potatoes
- 1 large onion
- 
- 3/4 cup matzo meal or bread crumbs
- 2 large eggs
- beaten
- 1 tbsp potato starch
- 
- 1 1/4 tsp salt
- or more to taste
- 1/2 tsp pepper
- avocado
- peanut or grapeseed oil for frying
- 1/4 cup schmaltz


You can follows these steps to make the recipe:
- before you begin making the latkes, place your wire cooling rack close to the area where you will be frying the latkes.
- place a layer of paper towels below the cooling rack to catch excess oil.
- cut the potatoes into large chunks and shred using a hand grater or food processor shredding attachment with large holes large shreds.
- i really recommend using the food processor, it saves a ton of time and will help you avoid tears when grating the onion.
- place grated potato into a bowl and immediately cover with cold water.
- meanwhile, grate the onion using the grater or food processor attachment with fine holes small shreds.
- drain the potato shreds in a colander.
- rinse and dry the bowl used to soak the shreds and set aside.
- place drained potato shreds and grated onion in the center of a clean tea towel or multiple layers of cheesecloth.
- wrap the shreds up in the cloth, twisting the cloth to secure the bundle, and squeeze firmly to remove excess liquid from the shreds.
- pour potato and onion into the clean dry bowl.
- stir the shreds with a fork to make sure the grated onion is evenly mixed throughout the potato shreds.
- in a skillet, add oil to reach a depth of 1/8 inch.
- if using schmaltz, add 1/4 cup to the oil.
- the schmaltz will add more savory flavor to the latkes.
- heat slowly over medium to about 365 degrees f.
- while oil is heating, use the fork to stir the matzo meal, beaten eggs, potato starch, salt and pepper into the potato and onion shreds.
- add salt and pepper to taste i add about 1 1/4 tsp salt and 1/2 tsp pepper.
- you can sprinkle on more salt to taste after cooking, if desired.
- take care to make sure the egg and seasonings are fully mixed throughout the potato shreds.
- scoop up 3 tbsp of the potato mixture and shape into a tightly compacted disk.
- place the disk carefully into the hot oil.
- latkes can break apart at this point, they're very delicate.
- if you can get them into the hot oil in one piece, chances are they will stick together frying them is like the "glue" that holds them together.
- it takes a gentle touch, and it may take you some practice to get the "feel" for it.
- the oil should sizzle, but not pop when the latke hits it if the oil jumps wildly or smokes, it is too hot.
- if it only bubbles weakly, the oil is not hot enough.
- use the first latke to test the oil temperature, and don't fry a whole batch until the temperature is right.
- continue shaping the latkes in this way, using 3 tablespoons of potato mixture for each latke.
- fry in batches of 4 5 latkes at a time no more than that don't crowd the pan for 2 3 minutes per side until brown and crispy.
- remove the latkes from the pan using a metal spatula and place them on the wire cooling rack to drain.
- i recommend serving latkes fresh within 10 minutes of frying them, if your cooking schedule permits.
- if you need to make them ahead, fry them 2 hours or less before serving.
- you can also freeze them if you're not serving them right away.
- to reheat latkes place them on an ungreased, unlined cookie sheet.
- to reheat from room temperature, place in a 375 degree oven for about 10 minutes 7 if using a convection oven, until heated through, just prior to serving.
- from frozen, it can take 15 25 minutes to reheat.
- sprinkle with more salt, if desired, and serve latkes with applesauce and/or sour cream or dairy free sour cream.
- .

