Best Latke Recipe

Classic Latke Recipe How to Make the Best Potato Pancakes If you ask us youre not truly celebrating the Festival of Lights without a crispy batch of latkes. This recipe is easy to make in advance.

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A half hour before serving crisp up the latkes on the griddle and then transfer them to a baking sheet with a thin layer of clarified butter on the bottom.

Best latke recipe. Potato Latkes with Caramelized Onion Sour Cream Brussels Sprout Latkes For a less-traditional take on potato latkes Molly adds shredded Brussels sprouts along with the potatoes. Cook until theyre golden brownish in color. Lovely topped with sour cream or applesauce.

The fried latkes can be kept at room temperature for up to 4 hours. Hanukkah calls for eating deep fried foods such as latkes and sufganiyot or jelly doughnuts so whether you have a sweet tooth or love something golden brown and crispy youll. Latkes potato pancakes are a must have at Hanukkah but really are wonderful any time of year.

Fry over moderate heat turning once until the latkes are golden and crisp on both sides about 7 minutes. Place a layer of paper towels below the cooling rack to catch excess oil. Serve with applesauce crème fraîche smoked salmon salmon roe and dill.

Before you begin making the latkes place your wire cooling rack close to the area where you will be frying the latkes. I recommend using a Dutch Oven or Iron Skillet for best results. Drain the latkes on a paper towel-lined baking sheet and sprinkle lightly with salt.

Ive tried other recipes and always return to these. Form latkes in your hands and drop them into the oil. Put in strainer or over paper towels to squeeze out as much water and moisture as possible.

Grate potatoes and onion. How are latkes best enjoyed. Place them in a.

This is my mothers recipe which is honestly the best latke Ive had. Latkes are best accompanied by applesauce sour cream. Then pull them out of the oil drain them on a baking sheet for 2 minutes.

Simply cook the latkes up to 4 hours ahead of time and dont refrigerate. You can keep frying more more latkes until the pan becomes crowded. Heat oil to medium high heat.

Then add flour salt and baking powder. Spoon 14-cup mounds of the latke batter into the skillet about 2 inches apart and flatten slightly with a spatula. In a large skillet heat an 18-inch layer of oil until shimmering.

I usually end up having to make a second batch because they disappear so quickly.

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