Silver (dollar) Bells
3 pounds russet potatoes , peeled2 tablespoons vegetable oilPlace a wire rack in a rimmed baking sheet; line with 2 layers of paper towels. Combine breadcrumbs, salt, baking powder, and pepper in a small bowl.
Using the large holes of a box grater or a food processor, grate potatoes and onions. Transfer to a large kitchen towel. Gather ends of towel in each hand and twist over sink, wringing out as much liquid as possible. Open towel; toss mixture to loosen. Wring out again . Transfer potato mixture to a large bowl; add breadcrumb mixture and egg. Toss with your hands to thoroughly combine.
Preheat oven to 425°. Heat 2 Tbsp. schmaltz and 2 Tbsp. oil in a large skillet over medium-high. Drop a small amount of latke mixture into skillet. If the fat sizzles around the edges, it’s ready . Working in 5 batches and adding more schmaltz and oil to skillet as needed to maintain about ⅛" fat, drop small spoonfuls of mixture into pan, pressing gently with the back of the spoon or a spatula to flatten slightly.
Transfer latkes to prepared rack and let drain. Remove paper towels and bake latkes in oven until all are warmed through and recrisped, about 5 minutes.
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From Side Hustle To Million Dollar Plus BusinessI am president of Ventureneer, a digital media and market research company that helps corporations reach small businesses through thought leadership. My book, Forget the Glass Ceiling: Build Your Business Without One, provides women entrepreneurs practical advice for overcoming the barriers they face. In 2017, she was recognized as one of 17 Inspiring Women to Watch in 2017 in Inc. In 2016, I became a mentor for WE NYC and in 2015, I won the Madam C.J. Walker Business Leadership Award from the National Minority Business Council. I was named a 2013 and 2012 Small Business Influencer.
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