- 5 large russet potatoes
- 2 medium white onions
- 2 large eggs, lightly beaten
- 4 tablespoons toasted bread crumbs
- 2 teaspoons kosher salt
- 2 teaspoons baking powder
- dash black pepper
- Fleishers Schmaltz for frying
Grate the potatoes and onions by hand, using the large holes of a box grater. Place the grated potatoes and onions in a dish towel and wring out the excess liquid. Set aside. In a large bowl, combine the eggs, bread crumbs, salt, baking powder, and pepper. Stir in the potatoes and onions and mix well.
Heat schmaltz in a large skillet over medium heat. Drop the mixture by spoonfuls into the pan. Flatten latkes slightly while cooking, and turn only once. Remove from the pan when latkes are crisp and golden. To absorb some excess grease, set latkes on a plate lined with paper towels or on a cooling rack before transferring to serving plate. We recommend to serve with apple sauce and sour cream or labneh.