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After processing the potatoes and onions place the mixture in a wire mesh strainer over a bowl and press out as much. To test the oil for temperature add about 1 teaspoon of.
December 1 2015 at 635 am Reply.
How do you make latkes. Fry Away If you dont have a deep-fat thermometer you can test the temperature of the oil by dropping a small amount of latke. Form the latkes by carefully placing spoonfuls of the mixture into the hot oil then flattening the mounds with a. Fry until nicely browned on the bottom then flip the.
First you can do what I did and marry a man who will fry the latkes while you host the party. 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 doesnt 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. After processing the potatoes and onions place the mixture in a wire mesh strainer over a bowl and press out as much.
At the bottom of the liquids you drained from the latkes is a layer of white starch. Once the starch as settled on the. To test the oil for temperature add about 1 teaspoon of.
To make latkes ahead. Preheat oven to 425 degrees F. Crisp and deep brown 5 to 6 minutes per side.
To serve the latkes right away. Preheat the oven to. So you can make the latke batter at the beginning of Hannukah and then make a few each night.
November 30 2015 at 854 am Reply. Jacquie Katz I love your post and am re-inspired to do the Hanukkah Thing. Adding caviar to my shopping list though.
So lovely to see a reminder that Hanukkah starts next Sunday. December 1 2015 at 635 am Reply. Morgan Made these.
You can definitely make these a few hours ahead of when you want to serve them. To reheat just a few I would use the toaster oven. To reheat many line a baking sheet with foil and heat the potato latkes in the oven in one layer.
Dont flip these more than one time when you are making them. Its the most important piece to making. If you must make your latkes ahead fry them 4 hours or less before serving.
After allowing the latkes to drain on the wire cooling rack place them on an ungreased unlined cookie sheet. When ready to reheat place in a 375 degree oven for about 10 minutes 7 if using a convection oven until heated through just prior to serving. A convection oven setting will produce a more crispy result.
In a large bowl mix grated potatoes and onion with eggs flour salt and pepperUse your hands to mix thoroughly. Time to make the latkes. Heat up your oil then use a 14 cup measuring cup.
If you would like to make things easier you can squeeze 2-3 potatoes at a time so that it is easier on your hands. Let the liquid from the potatoes stand in the bowl for a bit so the starch can. Making latkes for Hanukkah always brings back childhood memories for me.
It was so fun to watch spoonfuls of shredded potato fry up into crisp golden-brown.