Stick to canola or peanut oil, which both have high enough smoke points to fry up a mess of latkes.
How do you keep latkes crispy?
The trick to latkes that stay crispy? Let them dry on a rack, instead of a pile of soggy paper towels. They cool quickly, so if you’re serving them the same day you can place them on a baking sheet and keep them warm in the oven at 200 degrees while you fry the next batch.
Can I use vegetable oil for latkes?
Latkes? No problem. Potato pancakes are pan-fried in a small amount of fat over medium-high heat. You can use almost any kind of vegetable oil, olive oil, shortening — even butter.
Can you fry latkes in avocado oil?
Fry the latkes on medium-high heated avocado oil and after they formed a nice seared crust flip them to the other side and cook for a few more minutes until they are golden brown. Make sure to drain all excess oil onto paper toweled surface.
Why are my latkes soggy?
Trying to cook too many at one time crowds the pan and makes the temperature of the oil drop, which will result in soggy latkes. Flip them when you see the bottom turning golden brown around the edges. Give them adequate time to brown– the less you flip latkes the better.
Should you peel potatoes for latkes?
For best results, use russet potatoes. They are high in starch, which is necessary to form pancakes that don’t fall apart. If you peel the potatoes before making latkes, put them in water between peeling and shredding to prevent oxidizing and discoloring.
How do you make latkes less greasy?
Try a combination of flash frying and baking to reduce the greasy factor, and insure that the latkes are a light golden on the outside and fully cooked on the inside. Use a heavy cast iron skillet or stainless steel pan for the most even heat distribution.
How do you make latkes less oily?
Heat 2 tablespoons of the oil in a cast-iron or nonstick skillet, and when it’s nearly smoking use two soup spoons to drop in about 2 tablespoons of the potato mixture at a time. Flatten lightly with the back of a spatula, and cook just until it’s firm enough to flip, around 2 minutes.
Can you shred potatoes ahead of time for latkes?
If you’re making them in bulk, and want to spread out the work, you can definitely grate up your (preferably Russet) potatoes a day in advance, but they suggest adding a little lemon juice or other citrus to the latke batter. … Keep in mind, potatoes will generally change color once exposed to the air.
Can I make latke batter in advance?
Drain them well and make the batter up to two hours ahead. (It doesn’t matter if it discolors– when you fry them the latkes turn a beautiful golden brown). Fry the latkes no more than an hour or two ahead of serving.
Are Latkes the same as potato pancakes?
Latkes are similar to fritters and can be made from all sorts of vegetables. … Potato pancakes turn up in most European cultures, from Polish placki to Swedish rarakor, German kartoffelpuffer and Irish boxty. They range from smooth cakes of leftover mashed potatoes to crispy shredded potatoes that resemble hash browns.
What should I make with latkes?
The Best Latke Topping Ideas
- The Standard. You can’t go wrong with cool applesauce and sour cream. …
- Smoked Salmon + Cream Cheese. For added flavor, a piece of sliced smoked salmon (lox) brings another dimension to the latke. …
- Pomegranate Seeds + Honey + Greek Yogurt. …
- Poached Egg. …
- Pumpkin Butter.