Adam's Award-winning Potato Latkes

From Adam Rapoport, editor-in-chief of Bon Appétit magazine.

Potato latkes
Potato latkes. Lisa F. Young

Makes about 16 latkes.


5 medium Idaho potatoes, peeled
2 large onions
2 to 3 eggs, beaten
4 tablespoons Italian-seasoned canned bread crumbs
2 teaspoons baking powder
2 teaspoons salt
Dash of pepper
Vegetable oil (and schmaltz, if you can find it)


1. Using a box grater, grate the potatoes and onions on the large-hole side. Place the finished product in a dish towel and aggressively wring out all excess liquid. Place in a large bowl.

2. Mix breadcrumbs, baking soda and salt and pepper with 2 eggs and mix into potato mixture. (If the mixture is not wet enough, add a third egg. It should be like a thick batter.)

3. In a large frying pan over a medium to medium-high flame (but not TOO hot), heat a generous amount of the oil (or a 60-40 mixture of schmaltz and oil). Using a wooden spoon, transfer globs of the mixture into the oil and flatten slightly with a spoon or a fork. The pancakes should be about 1/3 to 1/2-inch thick.

4. Fry till golden on both sides and drain on a brown paper bag or cookie rack. Add more oil and keep frying till done. (You can keep finished pancakes on a platter in a warm oven). Serve with sour cream and apple sauce.