Best Latkes

Name: Best Latkes
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 12
Cuisine: Jewish
Ingredients: 710 milliliters applesauce; 6 Tbsps dried bread crumbs; 12 servings Crème fraîche, chopped chives, and good salmon roe such as Tsar Nicoulais gold pearl; 4 larges eggs; 3 Tbsps flour; 1 teaspoon About kosher salt; 710 milliliters About olive oil for frying; 1 medium onion; 0 teaspoons pepper; 1 kilograms russet potatoes

The recipe Best Latkes could satisfy your Jewish craving in roughly 1 hour and 30 minutes. This recipe serves 12. One serving contains 237 calories, 6g of protein, and 10g of fat. It will be Head to the store and pick up kosher salt, pepper, onion, and a few other things to make it today. It works well as a side dish.

Instructions

Peel potatoes, rinse, and coarsely shred on a box grater, transferring to a bowl of water as you go. Shred onion into a fine-mesh colander, discarding any uneven chunks.

Ingredients you will need

Potato

Onion

Water

Equipment you will use

Box Grater

Colander

Bowl

Pour potato mixture on top and drain. Rinse and dry bowl.

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Potato

Equipment you will use

Bowl

Squeeze handfuls of potatoes and onion to remove liquid, then pile on kitchen towels. Wrap and wring well.

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Potato

Onion

Wrap

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Kitchen Towels

Whisk eggs, flour, bread crumbs, 1 tsp. salt, and the pepper in dry bowl.

Ingredients you will need

Breadcrumbs

Pepper

All Purpose Flour

Egg

Salt

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Whisk

Bowl

Add potato mixture and toss with hands until evenly coated.

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Potato

Preheat oven to 20

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Oven

Filling a 1/4-cup measure three-quarters full, scoop potato mixture onto baking sheets.

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Potato

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Baking Sheet

Pour 3/4 in. oil into a large frying pan with sides at least 2 in. high. Insert a deep-fry thermometer and heat oil over medium-high heat to 35

Ingredients you will need

Cooking Oil

Equipment you will use

Kitchen Thermometer

Frying Pan

Put a portion of potatoes on a wide metal spatula, press into a 3-in. cake, and push into hot oil with another metal spatula. Shape 3 more latkes, sliding into oil; cook, turning once, until browned at edges but still soft in center, 2 minutes. Adjust heat to keep oil between 300 and 35

Ingredients you will need

Potato

Cooking Oil

Equipment you will use

Spatula

Transfer latkes to paper towels, then to a wire rack over a rimmed baking pan.

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Paper Towels

Baking Pan

Wire Rack

Sprinkle with salt and keep warm in oven. Repeat to make remaining latkes; use a second pan when the first is full.

Ingredients you will need

Salt

Equipment you will use

Oven

Frying Pan

Serve with applesauce, crme frache, chives, and roe.

Ingredients you will need

Applesauce

Chives

Make ahead: Hold latkes at room temperature up to 3 hours. Rewarm on rimmed pans in a 300 oven 10 to 15 minutes.

Equipment you will use

Oven

The Frying Guide

USE THE RIGHT OIL: For shallow-frying latkes, Jenn Louis likes the flavor and good-for-you factor of olive oil. For deep-frying sufganiyot, she uses neutral-flavored rice bran oil or vegetable oil.

Ingredients you will need

Rice Bran Oil

Cooking Oil

Olive Oil

USE ENOUGH OIL: To cook food evenly, you need about 3/4 in. oil for shallow-frying and 1 in. for deep-frying.

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Cooking Oil

WATCH THE TEMPERATURE: Between 300 and 350 for latkes and 275 and 350 for doughnuts gives you a crisp crust and tender interior. Too low, and food will suck up oil like a sponge. Too high, and it'll burn.

Ingredients you will need

Crust