Potato Latkes (pancakes)
2 lbs russet potatoes
½ to ¾ cup of schmaltz if you have it. Or else use canola or peanut oil
Use the coarse grater with the Kitchen aid mixer or whatever grater you have) for the potatoes and onion, no need to peel potatoes. Transfer the mixture to a clean dishtowel and squeeze and wring out as much of the liquid as possible. (I skipped this part and just squeezed the hell out of the potatoes and onion to get most of the water out.
Working quickly, transfer the mixture to a large bowl. Add the eggs, panko, salt, and mix until the flour is absorbed.
In a medium heavy-bottomed large frying pan over medium-high heat, pour in about 1/4 inch of the oil. Once the oil is hot (a drop of batter placed in the pan should sizzle), use a heaping tablespoon to drop the batter into the hot pan, cooking in batches. Use a spatula to flatten and shape the drops into discs. When the edges of the latkes are brown and crispy, about 5 minutes, flip. Cook until the second side is deeply browned, about another 5 minutes. Transfer the latkes to a rack over a paper towel-lined plate or baking sheet (keep in a warm oven until they are all done). Repeat with the remaining batter.
Nice with applesauce and sour cream.
Quick apple sauce:
Peel, core and chop 2 or 3 Granny Smith apples, cook over medium high with about ¼ cup sugar and teaspoon of cinnamon and pinch of salt for about 6-8 minutes, until done. Granny Smiths are tart robust so don't get mushy like some other varieties. Mash to whatever consistency you want.