It doesn’t get extra scrumptious than fried potatoes — and latkes, the fried potato pancakes historically eaten throughout the celebration of Hanukkah, are the final word in crispy goodness. Because it seems, the affiliation between latkes and this Jewish vacation goes again centuries. The explanation latkes are fried isn’t simply because it makes them style nice — it’s additionally deeply symbolic: Frying the latkes in oil commemorates the traditional Jews, who reclaimed their temple from oppressors and located {that a} small quantity of oil saved their temple candles burning for eight miraculous days. Lighting the menorah (the candle-holder used throughout Hanukkah) is a means of paying tribute to this story of perseverance — and so, too, are the yummy latkes. In accordance with a Kosher.com article written by Rabbi Jack Abramowitz, “The customized to eat fried meals on Hanukkah was cited within the twelfth century by Rabbi Maimon ben Yosef… and it was already a long-established apply in his day.”
Hanukkah celebrations start on December 18 this 12 months, however I may eat this consolation meals in any season. Although latkes are already versatile and simple to make, there are a handful of cooking hacks to simplify preparation and improve taste and texture much more. That can assist you make the most effective latkes potential, Hadar Cohen Aviram, latke aficionado and McCormick Govt Chef, follows 4 guidelines.
1. Drain your potatoes for max crispiness.
There are crispy latkes comprised of shredded potatoes and there are extra cakey, chewy latkes comprised of potatoes which have been blended in a blender or meals processor. Which model you like is, as Chef Hadar places it, “the a million greenback latke query.” (Personally, I’m staff crispy and shredded.) For those who’re making latkes on the stovetop and making an attempt to realize the right crisp, Chef Hadar says the method begins earlier than you start cooking. “The crispiness is decided by how a lot moisture is within the combination and the quantity of warmth the potatoes get from the cooking medium,” she explains. “My fundamental suggestions can be to make sure you’re correctly draining or squeezing the potatoes of extra liquid earlier than mixing every other elements, and having your oil (or air fryer!) set to the precise temperature.” As she places it, “the oil must be sizzling however not fuming.” This implies between 350 and 375 levels Fahrenheit when you’ve got a thermometer. And should you’re making your latkes within the air fryer, Chef Hadar suggests setting it between 375 and 400 levels Fahrenheit, as this temperature will “cook dinner the patties lengthy sufficient to crisp with out burning.”
2. Velocity up the method by shredding potatoes unpeeled.
Latke recipes aren’t sophisticated, however the prep is labor-intensive. (These potatoes don’t shred themselves!) Chef Hadar says “essentially the most time-consuming portion is peeling and shredding the potatoes” — however, because it seems, peeling the potatoes isn’t needed. “I wish to shred the potatoes unpeeled to offer the latkes added coloration,” Hadar shares. Shredding the potatoes can be tedious, particularly should you’re making latkes for a big group. To forgo the shredding solely, Chef Hadar recommends utilizing finely-shredded frozen hash browns as an alternative of complete potatoes — simply be sure you thaw and drain them totally earlier than you begin.
3. Look to your loved ones members for latke hacks.
Latke recipes are sometimes handed down by generations, and as with all consolation meals, there’s a bent to desire the model ready by your personal household. Chef Hadar is not any exception, saying her grandmother’s latkes are “engraved in my reminiscence.” As she recollects, her grandmother “wasn’t a flowery cook dinner,” however her latke trick — including a teaspoon of baking powder — made them “pillowy, ethereal, and tremendous crisp.” (A teaspoon of baking powder additionally makes mashed potatoes additional fluffy!)
Equally, my very own mom’s latkes are my favourite. She all the time provides sweet potatoes to the combination (three candy potatoes and 5 common potatoes for 4 dozen latkes complete, to be actual), and grates them by hand, leaving bits of pores and skin on. She says the candy potato offers the latkes a “piquant taste and toothsome texture.” My mother additionally provides dried onion flakes from the pantry to her latke combine — not solely do they convey taste and texture to the latkes, however they concurrently take in a few of the additional water from the grated spuds.
4. Have enjoyable altering up the flavors.
Even should you’re following a beloved household recipe, don’t be afraid to modify it up! Chef Hadar suggests including 2 tablespoons of sizzling sauce to your potatoes for “a scrumptious savory observe, some warmth, and a beautiful crimson hue.” You can too add a mixture of 1 teaspoon every of garlic powder, onion powder, and dried basil, dill, or parsley leaves for “a brilliant flavorful latke.” For a decadent latke, add ¼ cup bitter cream to the latke combine.
Plant-based latkes are potential, too. Merely exchange the eggs in your latke recipe and use chickpea flour as a binding agent as an alternative — Chef Hadar suggests a 1 tablespoon per egg ratio. She additionally enjoys mixing up the feel of her latkes utilizing a mix of shredded and pureed potatoes as a binder rather than eggs. “You get the good thing about a very plant-based latke and nonetheless take pleasure in these crunchy, crispy edges,” she explains.
Latkes are historically topped with bitter cream or applesauce (typically I like to combine them or alternate bites) — however don’t restrict your self. “I like to consider latkes as mini savory pancakes, just like a blini” says Chef Hadar. So, go wild with the toppings! She additionally suggests caviar and chives for “a New Yr’s Eve-worthy latke” or a sprinkle of cinnamon sugar for “a savory-sweet dessert.”
Whether or not you grew up with a household latke recipe or are studying tips on how to make them for the primary time, there are many methods to make this basic dish your personal. I do know I’ll be having fun with latkes this 12 months… and for a few years to return.
