Adam and Maxine's Famous Latkes

Ingredients

• 24 servings apple sauce 
• 2 teaspoons double-acting baking powder 
• 0.3 teaspoon pepper black freshly ground
• 0.3 cup breadcrumbs dried plain fine
• 1 pound onion yellow ( 2)
• 2 large eggs 
• 3.5 teaspoons kosher salt 
• 3 pounds baking potatoes (4-6)
• 2 tablespoons cooking fat () (chicken fat; optional)
• 24 servings cream sour
• 2 tablespoons vegetable oil ()

Equipment

• food processor
• frying pan
• baking sheet
• paper towels
• oven
• whisk
• wire rack
• kitchen towels
• spatula
• box grater

Directions

1. Preheat oven to 325°F. Peel potatoes. Usingthe large holes of a box grater or the graterdisk on a food processor, grate potatoes andonions.
2. Transfer to a large kitchen towel.Gather ends of towel; twist over sink andsqueeze firmly to wring out as much liquidas possible. Open towel; toss mixture toloosen. Gather towel; wring out once more.
3. Whisk eggs, breadcrumbs, salt, bakingpowder, and pepper in a medium bowlto blend.
4. Add potato mixture. Using yourfingers, mix until well coated. (Latke mixtureshould be wet and thick, not soupy.)
5. Line a large rimmed baking sheet withseveral layers of paper towels. Set a wirerack inside another large rimmed bakingsheet; set aside.
6. Heat 2 tablespoons schmaltz, ifusing, and 2 tablespoons oil (or 4 tablespoons oil if notusing schmaltz; fat should measure about1/8") in a 12" nonstick skillet over mediumhighheat. Drop a small amount of latkemixture into pan. If the fat sizzles around theedges, it's ready. (Do not let fat smoke.)
7. Working in batches and adding moreschmaltz and oil to skillet as needed tomaintain 1/8" fat, drop large spoonfuls ofmixture into pan, pressing gently with theback of a spoon or spatula to flatten slightly.(If mixture becomes watery betweenbatches, mix to incorporate; do not drain.)
8. Cook latkes, occasionally rotating panfor even browning, until golden brown andcooked through, 2 1/2-3 minutes per side. (Ifsmall pieces of potato floating in the oil startto burn, carefully strain out.)
9. Transfer latkes to paper towel-linedbaking sheet to drain, then transfer toprepared wire rack.
10. Place sheet with latkesin oven to keep warm and crisp whilecooking remaining latkes.
11. Serve warm latkes with applesauce andsour cream.