Shockingly Crisp Baked Latkes 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.

In addition to apples' lengthy Jewish history, applesauce enjoys another key advantage: It's not dairy, so it can be served with latkes cooked in chicken schmaltz, a commonplace in the old country.

Latkes also aren't hash browns. Hash browns are all about crispy, burnished crust, with just enough potato-y center to gain a third dimension and a little give. A latke's interior should be plump and slightly cakey, but yielding, with recognizably rustic strands of potato intertwined with onion.

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.

Use just the right amount of oil for frying.

You want the oil to come almost all the way up the sides of the pancake — but not so high that the pancakes are completely submerged. This way the edges keep frying even once you flip the pancake, but prevents the top and bottom from overcooking.

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.

The main difference between my grandmother's German potato pancakes and latkes is the potatoes aren't shredded or grated the same way, and there isn't any added onion. I love them both ways, but these German pancakes have a special place in my heart.

Its Modern Hebrew name, levivah (לְבִיבָה levivá), plural levivot, is a revival of a word used in the Book of Samuel to describe a dumpling made from kneaded dough, part of the story of Amnon and Tamar.

Applesauce and sour cream are the traditional accoutrements for latkes. Some load their potato pancakes up with both toppings, while others have strong feelings about one over the other. (I'm Team Applesauce, all the way.) However, this Hanukkah, don't feel constrained by these standard-bearers.

In the 1800s “Yankees” in the Northeast enjoyed large. cut potatoes roasted- with crispy pan marks on the. outside and a luscious earthy center. Guests near the. kitchen could hear the slang “yanks” being yelled to.

What does latke mean in Hebrew? ›

Rabbi Lapidus: A latke is a pancake and the word itself comes to us via Yiddish, likely from a Russian word meaning “pancake.” Yiddish is a language which was used by Jews in central and eastern Europe for several centuries before the Holocaust.

Boxty is different from other potato pancakes or latkes, and you'll see that once you bite into one and notice the crispy hash brown-like outside and soft, dough-like inside.

The sweet tang of applesauce adds a contrasty punch to the potatoes and green onions, which make up latkes, while also cutting the grease from frying them. On the other hand, sour cream, while also adding its own version of tartness, can weigh the fried potato cakes down with dairy.

Latkes are very similar to the rösti, but also incorporate egg and flour into the pancakes, and are pan-fried in canola oil instead of clarified butter.

Latkes are typically eaten dipped in sour cream or applesauce. Making latkes is a Jewish tradition that has been passed down for centuries, and has found itself in my family. In conclusion, latkes are important to me because they help preserve my family's heritage, and they also taste really good.

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.

This means that in order to reduce the chances of your potatoes browning, you'll need to lower their pH. Luckily, this doesn't require an elaborate science experiment—adding some acid, like lemon juice, white distilled vinegar, or citric acid, to your bowl of submerged taters will suffice.

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.