These make-ahead, extra-large latkes are here to make hosting easier, whether you\u2019re serving up a big holiday dinner or a casual brunch. Making two skillet-size latkes rather than a bunch of smaller ones means a faster, smoother road to party time. Plus, their size increases their capacity for retaining both properly crisp lacy edges and fluffy-soft interiors when made ahead. Serve them right away or cook a batch in advance and pop them in the oven to reheat before serving. Set out your favorite toppings\u2014we love fresh herbs, sour cream, and plenty of applesauce\u2014and let your guests slice and garnish their own pieces.<\/p>\n
4\u20136 servings<\/p>\n
1\u00bc<\/p>\n
1<\/p>\n
1<\/p>\n
\u00bc<\/p>\n
2\u00bd<\/p>\n
\u00bd<\/p>\n
4<\/p>\n
\u00bc<\/p>\n
Grate 1\u00bc lb. russet potatoes (2\u20133 medium), scrubbed<\/strong>, on the large holes of a box grater; place in a large bowl lined with a kitchen towel. Add 1 large onion, very thinly sliced<\/strong>, and mix well, breaking apart onion rings. Wrap towel tightly around mixture and squeeze over bowl to release as much liquid as you can. Discard liquid; reserve bowl (do not rinse out; you\u2019ll want that bit of potato starch later). Set potato mixture in towel aside.<\/p>\n Whisk 1 large egg, beaten to blend<\/strong>, \u00bc cup all-purpose flour<\/strong>, 2\u00bd tsp. Diamond Crystal or 1\u00bd tsp. Morton kosher salt<\/strong>, and \u00bd tsp. fresh ground pepper<\/strong> in reserved bowl until a thick slurry forms. Add reserved potato mixture to bowl and toss with your hands until slurry is completely mixed into potato mixture. Let sit 15 minutes.<\/p>\n Heat 1 Tbsp. melted schmaltz (chicken fat) or vegetable oil<\/strong> in a large cast-iron skillet over medium. Swirl fat to evenly coat pan, then add half of potato mixture to the center of the skillet with tongs. Gently press out to make a 9″-diameter round, leaving a 1\u00bd” border around edges of skillet; press stray pieces and craggy edges down with a spatula so they make direct contact with pan. Reduce heat to medium-low and cook latke until deep golden brown underneath, 6\u20138 minutes. Using a heatproof rubber spatula, loosen latke so it slides around when pan is shaken. Gently slide latke onto a large plate (browned side should be down). Drizzle any fat in pan over latke. Using dry kitchen towels or oven mitts, place skillet upside down over plate and quickly flip over pan and plate in a single motion to return latke to skillet; remove plate. Place skillet back over medium-low heat; pour 1 Tbsp. melted schmaltz (chicken fat) or vegetable oil<\/strong> around latke, lifting so fat runs underneath and pulling out any craggy edges that may have gotten tucked under. Cook until deep golden brown on second side and cooked through, 6\u20138 minutes. Slide latke out of pan onto a wire rack set inside a rimmed baking sheet. Repeat process with remaining potato mixture and 2 Tbsp. melted schmaltz (chicken fat) or vegetable oil<\/strong> to make another latke.<\/p>\n Transfer each latke to a large plate and mound 2 Tbsp. mixed tender herbs (such as dill, parsley, and\/or chives) coarsely chopped<\/strong>, on top of each one. Serve with sour cream and\/or applesauce<\/strong> for spooning over if desired.<\/p>\n Do ahead:<\/strong> Latkes can be made 1 day ahead. Let cool completely, then wrap tightly, leaving on rack in baking sheet, and chill. Just before serving, unwrap and reheat (still on rack) in a 350\u00b0 oven until warmed through, about 5 minutes.<\/li>\n<\/ol>\n<\/div>","protected":false},"excerpt":{"rendered":" These make-ahead, extra-large latkes are here to make hosting easier, whether you\u2019re serving up a big holiday dinner or a casual brunch. Making two skillet-size latkes rather than a bunch of smaller ones means a faster, smoother road to party time. Plus, their size increases their capacity for retaining both properly crisp lacy edges and […]<\/p>\n","protected":false},"author":2,"featured_media":1239,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-1238","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-veggielicious-eats"],"acf":[],"_links":{"self":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts\/1238","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/comments?post=1238"}],"version-history":[{"count":1,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts\/1238\/revisions"}],"predecessor-version":[{"id":5170,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts\/1238\/revisions\/5170"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/media\/1239"}],"wp:attachment":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/media?parent=1238"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/categories?post=1238"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/tags?post=1238"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}Step 2<\/h4>\n
Step 3<\/h4>\n
Step 4<\/h4>\n