Only four nights of Hanukkah left! Eat those latkes while you can, folks. My latkes tend to be somewhat improvised, so, rather than provide you with a real “recipe,” I’m sending you over to Food in Jars, where Marisa has put up a terrific step-by-step approach to latke goodness. (For the record, though, I do not endorse lard in latkes. It may be delicious, but it’s still just wrong.)
My best latke tips:
1. Really wring out those potatoes. You’ll ruin a kitchen towel, but you’ll be much happier with the results.
2. Add a tablespoon or so of cottage cheese. Just trust me on this one.
3. Make sure your oil is really, really hot. Few among us have a deep frying thermometer these days, so I’ll characterize it like the Spanish would: it needs to be hot enough to brown a breadcrumb in 30 seconds.
4. Scoop out the latkes in a 1/3 c. measuring cup. Really pack it in there, the better to keep it together in the frying pan.
I’ve never met a latke that I didn’t like, but I’m especially partial to cheese latkes, potato and sweet potato latkes, and regular potato latkes with a handful of shredded carrots thrown in. Yours?