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?
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!