Crispy Classic Potato Latkes Recipe (2024)

FAQs

What is the best oil for latkes? ›

Fry in an oil with a high smoke point

Vegetable oil or canola oil is usually best, because of its high smoking point. Latkes were traditionally made with schmaltz, or chicken fat, so if you have access to it, you should certainly add it in, because it does contribute to the flavor.

The potato pancake is much simpler, with nothing but raw grated potatoes, egg, and all-purpose flour. The latke, on the other hand, adds baking powder, matzo meal, and even a splash of milk, according to Cooktoria. Surprisingly, the potato pancake has a longer preparation time due to the simplicity of its batter.

“Onions can help block oxidation by coating some of the potato cells” Don Odiorne VP of Foodservice said. That's why some cooks alternate adding potatoes and onion to the mixture rather than doing all the potatoes first.

After frying, place latkes on a baking sheet fitted with a wire rack and transfer to a 200°F oven to keep warm until ready to serve.

Tart and fruity applesauce—unsweetened is best—cuts through the grease and lightens them right up, leaving you feeling perfectly satisfied, but not stuffed. Sure, sour cream is tart too, but since it's dairy, it can weigh down the latkes—adding unwanted heft to an already filling meal.

Russet potatoes: Russet potatoes, or baking potatoes, are high in starch and have a dry, mealy texture. This type of potato is best for latkes because the dryness of the potato is partially responsible for that desirable, crispy texture. Yellow onion: Yellow onion adds a savory flavor to the latkes.

A latke (Yiddish: לאַטקע latke; sometimes romanized latka, lit. "pancake") is a type of potato pancake or fritter in Ashkenazi Jewish cuisine that is traditionally prepared to celebrate Hanukkah.

Your Latkes Fall Apart

There's not enough starch binding the latkes. Luckily, the fix for both of these problems is the same: add some more starch — ideally in the form of matzo meal — which will soak up that extra moisture and bind the ingredients together more tightly.

Applesauce and sour cream are the traditional accoutrements for latkes. Some load their potato pancakes up with both toppings, while others have strong feelings about one over the other. (I'm Team Applesauce, all the way.) However, this Hanukkah, don't feel constrained by these standard-bearers.

TO FREEZE AND REHEAT LATKES: Fry but until light golden - not too dark, cool and freeze immediately. Reheat frozen latkes at 425 degrees on a cookie sheet for 10-20 minutes or until heated through and crisp.

Why did my latkes turn black? ›

This process, which is called oxidation, happens because potatoes are a naturally starchy vegetable. And when exposed to oxygen, starches turn gray, brown, or even black. An oxidized potato is completely safe to eat. The process doesn't affect the flavor or texture of the vegetable.

Never refrigerate latkes, it makes them mushy. – Latkes can be served with applesauce or sour cream, or both. Some folks top their latkes with smoked salmon or caviar. Often non-dairy sour cream is used to avoid mixing dairy and meat at a kosher meal.

Latkes also aren't hash browns. Hash browns are all about crispy, burnished crust, with just enough potato-y center to gain a third dimension and a little give. A latke's interior should be plump and slightly cakey, but yielding, with recognizably rustic strands of potato intertwined with onion.

Excess moisture can lead to soggy latkes. Quick Assembly: Mix the grated potatoes and onions with the other ingredients quickly. The longer the mixture sits, the more moisture is released.

(When I make them, my latkes average 3 ounces each.) In a deep-fat fryer or heavy medium pot, heat several inches of oil to 375 degrees F. In batches, gently put the latkes into the hot oil and leave them alone to fry until golden brown, turning only once, about 4 minutes.

Smoke Point - Choosing oils with high smoke points prevents them from burning and imparting a bitter taste. Canola, vegetable, and grapeseed oils are excellent high smoke point options. Flavour profile - The flavour of the oil can significantly impact your pancakes.

On oil, sunflower and sunseed are very efficient, and many people swear by using groundnut oil. But, if you're after flavour, cooking chips in beef tallow (rendered beef fat you can get from your butcher) gives you better flavour and colour – the choice is yours.

Refined peanut oil is the best oil to use for making french fries. You can also use canola or safflower oil. Additionally, restaurant fries are so crispy because, among other things, they use old oil continuously.

Neutral, low-cost oil such as vegetable oil, canola oil, safflower oil, peanut oil, corn oil, coconut oil, avocado oil, etc., work well for roasting. These oils have a high smoke point, allowing the potatoes to get very hot to achieve maximum crispiness.