For longer strands, lay the potato sideways in the chute of your food processor. ![]() Prepare latke batter: In a food processor or on the large holes of a box grater, coarsely shred the potato and onion. Two years ago: Parmesan Black Pepper Biscotti One year ago: A Slice-and-Bake Cookie Palette – And please don’t forget the New York Sour, aka Manichewitz Sour – A simple soup, like Balthazar’s Cream of Mushroom Soup or Silky Cauliflower Soup – I feel that handheld latkes need handheld salads, too and highly recommend one or both of my favorite endive salads, the Endives with Oranges and Almonds or Endive Salad with Toasted Breadcrumbs and Walnuts (here I keep the breadcrumb mixture on the side in a bowl with a spoon and leave the endives as “boats” you can spoon it onto). – Something fun, like Smoked Whitefish Dip, Chicken Liver Pâté, Wild Mushroom Pâté, or tzatziki. – Something pickled, like these Easiest Fridge Dill Pickles or this milder Viennese Cucumber Salad, or pickled red onion or shallots We also love them as a party food ideally topped with crème fraîche and caviar to please the Russians in your life more suggestions below for everyone else. And the fact that latkes are so easy to make in advance and reheat/recrisp in the oven means that they can be an especially schedule-forgiving brunch dish. I have yet to see a better “bed” to rest your poached or fried egg upon, like a hash browns for the holiday season. This way when they re-toast in the oven, they won’t get too dark.Īll-season latkes: If you think that latkes are just for Hanukkah, with all due respect, you’re totally missing out. My best advice: If you’re making them with the intention of freezing them for later, cook them for a minute less so the color is a touch lighter. I keep mine in the freezer if making them in advance, and reheat them on baking sheet at 375☏ until they’re crisp all over again. Go ahead make them in advance: Latkes reheat fantastically. For our annual Latke Vodka party, shamed by having run out in 40 minutes last year, I’m going for a full 10x to 15x. Scale up as needed: I routinely 5x this recipe to use a whole 5-pound bag of potatoes for a party. I never need to add more between panfuls. When a pan is heated properly, as I’ll walk you through below, the vast majority of the oil stays behind. I put a generous 1/4″ layer of oil in my pan. Check the label and if it’s not made clear that it’s good for frying, choose another type. I’ll be over here, apathetically sloppy.ĭo not skimp on the oil: My favorite oil for latkes is peanut oil, but if nut allergies are a concern, any high heat-friendly vegetable or sunflower oil will work. ![]() ![]() If you come from a line of fork-and-knife classy latke eaters, well, that’s lovely and keep it up. I think of latkes as handheld food larger ones are too messy. Latkes are best small: In my humble opinion, a latke should be one or two bites at most. I can find it easily online and my bag lasts a long time. I find the effect lighter, more crisp, and it leaves them naturally gluten-free. Potato starch and egg for binder: In addition to an egg, I prefer potato starch instead of flour as the binder in my latkes. A spiralizer also makes very charming mop-looking latkes. My Cuisinart model has an oval-shaped chute where I can lay potatoes on their side for the longest strands. ![]() If you’re in the UK, my understanding is that Maris Pipers are the closest equivalent.Ĭoarsely grated: For warp speed and an appreciation of intact knuckles, I like to grate my potatoes in a food processor. Russet or Idaho potatoes only: The best latkes are made with starchy baking potatoes, which give us textured edges and as much lightness as you can get from a knot of potatoes enrobed in batter and fried in oil.
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