Latke Love

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?

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3 comments to Latke Love

  • This year we did non-traditional latkes, skipping the potato ones all together. We did butternut squash, beet, cauliflower, and carrot. They were all quite good! I’ve provided the recipe links here.

  • Hmm, cottage cheese, huh? Sounds good!

    Honestly, I don’t really approve of using lard for latkes either, but it was my attempt to stick to the Dark Days challenge. Typically I use peanut or olive oil.

  • I don’t make latkes any where near as much as I should. I’ve got to get in gear!