Crispy Classic Potato Latkes Recipe (2024)

FAQs

What is the best oil for frying potato latkes? ›

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.

Your Latkes Aren't Crisp Enough

You might also be crowding your latkes when you cook them — you want to use a large pan and make sure your latkes don't touch when they're cooking (otherwise they'll steam instead of crisping up). Additionally, your oil might not be hot enough.

To keep a consistent deep golden brown on all the latkes while cooking, adjust the heat to maintain the oil temperature and avoid the latkes browning too quickly. 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.

Potato pancakes have a creamy, almost mashed-potato-like center, with a thin, golden, crisp exterior. Latkes, on the other hand, should have a deeply browned crust, with wispy, lacy edges. Latkes also aren't hash browns.

A: This sure sounds a lot like potatoes that have been stored too long, in too cold of an environment before cooking. When potatoes are held below 41°F for too long a period, the starches convert to sugar and it changes the cooking chemistry.

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.

The acid in the vinegar can also help to slightly break down the surface of the potatoes, aiding in the development of a crispier texture during frying. Additionally, the vinegar can contribute to a golden-brown color on the exterior of the fries.

While those doughnuts hang out in the oil, let's take a quick detour to talk latkes. You can deep-fry latkes, but most recipes call for shallow-frying them in a skillet. One recipe I love instructs to “heat ¼ cup oil in a 12-inch skillet over moderately high heat until hot but not smoking.”

“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.

Russet potatoes work best in this recipe because they have a high starch content, which helps to bind the pancakes together. I do not recommend substituting with red or yellow potatoes.

What is the best oil for potato pancakes? ›

Oil choice is crucial for a perfectly fried latke. Because you are deep frying, you want to use a neutral oil with a high smoke point, such as vegetable, canola, or grapeseed.

If you don't drain the moisture, they won't crisp as easily and that may be why your potato pancakes are gummy. Feel the Heat. Sufficiently heating oil in the pan prior to placing the patty in the pan is the key to a properly crispy pancake.

When everything is grated, add the mixture in a cheesecloth or towel and squeeze out all the excess moisture until it's pretty dry. This will help the latkes get crispy. In a large bowl, once the potato mixture is dry, add in your eggs, baking powder, matzo meal, salt and pepper in the shredded potatoes mixture.

Officially, though, a latke is simply a pancake—the word itself comes, via Yiddish, from a Russian word meaning "little pancake." Latkes can in fact be made from almost any vegetable, bean, cheese, or grain.

Historically, Jews in Central and Southern Europe cooked kaese (cheese) latkes, and Jews in Eastern Europe made latkes from buckwheat or rye flour.

Canola oil (AKA rapeseed oil), known for its low levels of saturated fats and high smoke point, is a fantastic choice for deep-frying fries.

Canola oil and peanut oil are two common choices. A neutral oil won't affect the flavor of your fries, and an oil with a high smoke point (the point at which an oil starts to break down when heated) will be stable throughout your frying process.

Canola oil is one of the best oil for chips fries and is often used for fat-free potato chip recipes.

Heat the olive oil in a sauté pan over medium heat. When you see the oil shimmer, test if it's hot enough by putting a small strand of potato in. If it immediately starts to sizzle it's ready to fry your latkes. Put about ⅓ cup of potato mix into the oil and lightly press into a small pancake shape about ½ inch thick.