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Potato-Apple Latkes

These crisp potato pancakes come from Eric Bromberg and Bruce Brombergs' grandmother, Martha Finkelstein, who insisted that there is no flavor substitute for schmaltz (rendered chicken fat). Schmaltz is available at kosher delicatessens.


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  • 1 egg, lightly beaten
  • 2 tablespoons all-purpose flour
  • 1 tablespoon kosher salt
  • 1/8 teaspoon freshly ground white pepper
  • 4 baking potatoes (2 1/2 pounds), peeled and coarsely shredded
  • 1 medium onion, coarsely grated
  • 1 Granny Smith apple—peeled, cored and coarsely shredded
  • Canola oil, for frying
  • Schmaltz, for frying (see Note)
  • Vanilla Apple Sauce and sour cream, for serving


  1. In a large bowl, mix the egg with the flour, salt and white pepper. In a colander, toss the shredded potatoes with the onion and apple and squeeze dry. Add to the bowl and stir to combine. Set aside for 10 minutes.
  2. In a large skillet, heat 1/2 cup of canola oil with 2 tablespoons of the schmaltz until shimmering. Spoon heaping tablespoons of the latke mixture into the oil about 2 inches apart and flatten slightly with a fork. Fry the latkes over moderately high heat until golden on the bottom, 2 to 3 minutes. Lower the heat to moderate, turn the latkes and fry until golden and crisp, about 2 minutes longer. Drain the latkes on paper towels set on a rack and transfer to a platter. Repeat with the remaining latke mixture, adding more oil and schmaltz to the skillet as needed. Serve hot with Vanilla Apple Sauce and sour cream.

Make Ahead

The latkes can be fried early in the day and re-crisped on a baking sheet in a 350° oven.


To make schmaltz, use the large clumps of fat from the neck, body cavity, and from under the skin. In a small, heavy saucepan, cook the fat over low heat until completely melted. Cool, then strain the clear fat into a glass jar and refrigerate for up to 1 week or freeze.

Contributed By Photo © Gentl & Hyers Published November 2000

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