These latkes are all about the potato. Our favorite to use for this recipe is the Carola, an extremely buttery-tasting potato with a creamy, waxy flesh. There are several farmers in the Cleveland area who grow Carola potatoes and sell them at the Shaker Square North Union Farmers Market, but nearly any potato could suffice should you not be able to source Carola.
At Larder, we par-cook the potatoes in the oven to gelatinize the starch inside. This makes the flesh of the potato incredibly sticky and enables you to forgo the use of flour, eggs, or other binders. We prefer to fry these latkes in either chicken or duck schmaltz, but feel free to use olive oil or any oil of your choice.
Makes approximately ten 3-inch diameter latkes
- 2 large Carola potatoes
- 1 pint schmaltz
- Salt to taste
Preheat oven to 350°. Place potatoes on a parchment-lined baking sheet. Bake for 30 minutes. Remove the potatoes from the oven and allow them to cool just enough to handle, about 15 minutes. Grate the still-warm potatoes on a box grater or with a food processor, and season with salt to taste.
Heat the schmaltz over medium heat to 350° using a thermometer for accuracy. Form the shredded potatoes into patties roughly the size of your palm and no more than ½-inch thick. Fry the latkes in the schmaltz until they are golden brown on both sides. If the latkes are not completely submerged in the schmaltz, you will have to flip them. Once they are brown on both sides, remove the latkes from the schmaltz and drain on a paper towel–lined plate before serving.