Schmaltz Latkes

During Hanukah I made these amazing latkes. I hope that everybody will try them!

Schmaltz Latkes
Makes 8-9 latkes

1 large russet potato (peeled and quartered lengthwise)
1 shallot, peeled and halved lengthwise
1/4 cup of all-purpose flour
1 large egg
3/4 t of kosher salt
1/2 t of baking powder
1/4 t of pepper
Schmaltz, for cooking the latkes
Sour cream, for serving (optional)
Applesauce, for serving (optional)
Gribenes, for serving (optional)

Grate potato and shallot, and transfer the mixture to a clean towel. Squeeze out all of the liquid. Squeeze as much liquid out as possible.
Working quickly, transfer mixture to a large bowl. Toss in the flour, egg, salt, and baking powder and pepper until combined.
Heat a medium skillet over medium high heat, then pour in about 1/4 inch of schmaltz. Once schmaltz is hot, drop in heaping 1/4 cup measures of batter into a pan. Use a spatula to flatten the drops into discs. When the  edges of the latkes are crispy, 5-7 minutes, flip them. Cook until the 2nd side is golden brown, 5-7 minutes more. Transfer to a paper towel lined plate to drain. Repeat with the remaining batter.
Serve latkes topped with sour cream and applesauce, if you like. Garnish with gribenes if you have them.