Latkes, also known as potato pancakes, are a Hanukkah tradition, and with the holiday season just a few months away, it’s time you finally figured out how to make a crispy latke. There’s nothing worse than soggy latkes, and here are some tips for getting crispy latkes ever time.
Choose the Right Potato
The potato is the star of this dish and getting crispy latkes starts with using russet potatoes. This potato is ideal for latkes, because it’s easy to shred, big, and starchy.
How to Shred
When shredding the potato, you want to use the coarse blade side of the box grater. After the potatoes are shredded, place them in ice cold water—so they don’t brown. Also, for a crispier latke, grate some white onions with the fine blade side of the grater.
Get Rid of Liquid
You can’t have a crispy latke if there’s a lot of liquid in your potatoes. Make sure you drain the potatoes in a colander and then put them into a bowl lined with a flour sack towel or cheesecloth. Then wrap and squeeze the potatoes until there isn’t any water coming out.
Oil
The best oil to use is corn oil and make sure it’s really hot before placing the latkes into the pan.
Flatten Them
Put the portion of potato mixture into the palm of your hand and press it between your hands to squeeze out excess eggs or liquid before you add it to the hot pan. After you add the pancakes to the pan, flatten them.
Keep in Mind the Temperature
To begin with, cook your latkes on medium-high heat, and if they start browning too quickly, reduce the heat to medium-low. The latkes are done cooking when they’re golden brown. To keep them crispy while you continue frying the rest of them, move them to a 200 F oven.
