Serves 4 to 6 You can fry your latkes in oil or but­ter or what­ever you want. My fes­ti­val of lights in­cludes schmaltz, the gen­er­ously de­li­cious ren­dered fat from chicken skins. Schmaltz adds flavour, depth and over­all in­ten­sity to an al­ready scrump­tious dish. You can serve this with my mom’s ap­ple­sauce recipe or with

smoked salmon and caviar on top, which is next level.


1 small white onion 1 tbsp kosher salt, di­vided ⅓ lb Yukon Gold pota­toes ½ tsp freshly ground black pep­per ⅔ cup mat­zoh meal or panko 3 tbsp all-pur­pose flour 1 large egg 1 large egg yolk Schmaltz or duck fat, for fry­ing ½ cup sour cream, for dip­ping


5 lb Spy ap­ples (use McIn­tosh if Spys aren’t avail­able) 2 sticks cin­na­mon 3 tbsp white sugar ½ tsp kosher salt

OR Smoked salmon and caviar, for serv­ing

First start the latkes. Peel and slice your onion very thinly, then sea­son with ½ tbsp salt and let sit for 20 to 30 min­utes to get all the juices out.

As the onions sit, you can make the ap­ple­sauce. Peel, core and

cut your ap­ples into large chunks. Place the ap­ples in a large pot with ½ cup wa­ter, the cin­na­mon sticks, sugar and salt. Stir to com­bine, and bring to a sim­mer over medium heat. Cook for 20 min­utes or until the ap­ples start to break down, stir­ring oc­ca­sion­ally. Once the ap­ples are soft, re­move the pot from the heat.

Let the ap­ples cool, then re­move and dis­card the cin­na­mon sticks. If you like, mash the ap­ples with a potato masher for a smoother con­sis­tency. Check for sea­son­ing and add ex­tra cin­na­mon if de­sired. You can make this ahead and then re­heat to serve over your latkes or serve at room tem­per­a­ture.

Re­turn to the latkes. When your onions are al­most ready, wash your pota­toes and grate them on the fine side of a box grater, then place the pota­toes and their juices in a large bowl and mix in the onions. The acid in the onion juice will stop the pota­toes from ox­i­diz­ing too quickly.

Add ½ tbsp salt and the pep­per, mat­zoh meal, flour, egg and egg yolk, and stir to com­bine. Let the dough hang out for 5 min­utes.

Weigh the latkes into 2 oz balls or use an ice-cream scoop that will make the size that you want. Firmly squeeze all of the juice out of the latkes, form back into balls and set aside on a clean dish towel to dry a bit.

Gen­tly warm your schmaltz in a large pan over medium heat. Add three to five latke balls to your pan, depend­ing on the pan size, and fry for 1 minute. Don’t over­crowd the pan!

Press the latkes down with a spat­ula and they’ll nat­u­rally be­come more of a patty shape.

Let them fry until they’re a beau­ti­ful golden brown, about 3 to 4 min­utes per side. Re­move the latkes from the fat and put aside on a plate lined with pa­per towel to ab­sorb any ex­cess fat. Sea­son with more salt and serve with sour cream and ap­ple­sauce on the side or with smoked salmon, caviar and sour cream on top. NOTE If you’re mak­ing these at Passover, you can omit the flour. Recipes ex­cerpted from The Last Schmaltz: A Very Se­ri­ous Cook­book by An­thony Rose and Chris Johns. Copy­right © 2018 An­thony Rose and Chris Johns. Pho­tog­ra­phy by Kayla Rocca. Pub­lished by Ap­petite by Ran­dom House®, a di­vi­sion of Pen­guin Ran­dom House Canada Lim­ited. Re­pro­duced by ar­range­ment with the Pub­lisher. All rights re­served.

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