I was asked for some Latke frying tips today so here is a list of my top 6 things to do (or not to do) for crisp and delicious - not soggy or greasy - potato pancakes. 1. Use the right kind of potato - if you are in Uganda, ask for Irish for food at your local market. If you are in the west, Russets or Idahos make the best Latkes 2. Shred your potatoes and onion on a box grater and then squeeze them dry into a bowl. Then let the bowl sit and settle and pour off the liquid that is on the top. At the bottom of the bowl you will see a thick white paste. This is potato starch. Remove it with a spoon and put it back into your potatoes. 3. For each 2 large potatoes use 2 whole eggs, half a large white onion, 1/2 tsp of salt and a few grinds of black pepper or to taste. You can add a few tablespoons of flour or breadcrumbs or matzo meal but you dont have to if you are adding the potato starch. 4. Make sure your oil is HOT (!!!) AND BY HOT I MEAN SMOKING HOT before you fry your pancakes. Cold oil = greasy pancakes. 5. Dont crowd the pan. Its tempting especially when you are frying 150 Latkes like I did today, but dont do it! Crowding the pan = soggy, sweaty, Latkes. 6. When removing the Latkes from the pan, make sure you have a large metal rack set up so that they can sit (not touching) and cool. Then when you are ready to serve, you can warm then up on a grill or in the oven. This will keep them crunchy. After you warm them, put them on paper towels to soak up the excess oil (there wont be much if you have followed directions) and eat immediately! Enjoy your potato pancakes and dont think about the calories. Its worth it!
Posted on: Thu, 18 Dec 2014 15:02:12 +0000
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