Giant Skillet Latke Recipe on Food52 (2024)

FAQs

How do you keep latke batter from turning brown? ›

“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.

The potato pancake is much simpler, with nothing but raw grated potatoes, egg, and all-purpose flour. The latke, on the other hand, adds baking powder, matzo meal, and even a splash of milk, according to Cooktoria. Surprisingly, the potato pancake has a longer preparation time due to the simplicity of its batter.

These potato pancakes (called latkes) are meant to symbolize the miracle of Hanukkah, when the oil of the menorah in the ransacked Second Temple of Jerusalem was able to stay aflame for eight days even though there was only enough oil for one day. The symbolism comes in the form of the oil in which latkes are fried.

Choosing the right oil makes all the difference between latkes that are golden and savory and ones that end up oily and rancid. Using schmaltz, aka rendered chicken fat, is the traditional way to fry latkes, imparting a rich flavor to the potato pancakes.

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.

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.

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

The latke, it turns out, has its roots in an old Italian Jewish custom, documented as early as the 14th century. That, it seems, is where Jews first fried pancakes to celebrate Hannukah. Only back then, they were made of cheese.

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.

As the potato became popular in eastern Europe, it was quickly adopted to the point that today, latke is almost synonymous with potatoes. The latke is traditionally prepared during the Hanukkah holiday to commemorate the miracle of the oil in the Jewish Temple in Jerusalem lasting eight days.

Do Sephardic Jews eat latkes? ›

Only the Jews of Eastern European or Ashkenazi origin insist that the food prepared in the oil be latkes. Among Sephardic Jews, who settled throughout the Middle East, North Africa and southern Europe after the Diaspora, various dishes are deep-fried.

This recipe for classic potato latkes—also known as levivot in Hebrew—uses a food processor to simplify the prep. The resulting latkes have a smoother, more uniform texture than hand-grated latkes.

Get That Moisture Out.

Using a kitchen towel or paper towel, wring out as much moisture as possible. If you don't drain the moisture, they won't crisp as easily and that may be why your potato pancakes are gummy.

The key to perfect texture is to wrap the grated potatoes in a tea towel and wring as much liquid out as possible before mixing and frying. 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.

A donut or latkes, in their essence, must be fried, with everything on top. For Jews of Eastern European descent, who make up the majority of Jews in the United States, latkes (potato pancakes) take the spotlight. But in Israel, sufganiyot (jelly doughnuts) are as popular as latkes are here.

Pre-Mix: Prep latke batter and keep in a sealable container in the fridge for a few hours or overnight. 4. Pre-Fry: Day of: Fry and keep at room temp.

Oxidation. Soak them in a solution of lemon juice or white vinegar. Then partially cook them in salted water (blanch), drain well. This will help stop the oxidation and enzymatic reaction that turns potatoes dark.

Peel the potatoes and then cut them into cubes. As you cube them place the cubes in a bowl and sprinkle with lemon juice to prevent them from darkening. In a food processor, grate the potatoes and the onion.

Or, you can grate the potatoes hours ahead and store them submerged in water in the refrigerator. Drain them well and make the batter up to two hours ahead. (It doesn't matter if it discolors– when you fry them the latkes turn a beautiful golden brown). Fry the latkes no more than an hour or two ahead of serving.