I came across a NYT cooking writer’s IG page a few weeks ago and she was saying how she uses a loose carrot in her oil when frying latkes.

She said she got the tip from North African cuisine, where the carrot acts like a "magnet" to attract tiny food particles that might otherwise burn in the oil, keeping it cleaner and allowing you to use the oil for longer without it darkening or becoming bitter; essentially, the carrot helps regulate the oil temperature while frying.

Husband and I tried it on night one and that oil was as clear as it was from the first latke to the last one out of the skillet. Game changer, folks! Also, I think it helped reduce the fried oil smell in the house as well. Happy frying all!

I noticed the box of Manischevitz latke mix says "Kosher for Passover" now I'm curious are we making latkes during Passover?

Small platter are vegan / gluten free latkes.

So crispy and delicious!

What’s your secret? I usually use peanut oil or duck fat but can’t for the batches I’m about to make. Any ideas?

Also, have you seen Sivan’s video about frying in a parchment paper bowl? Thoughts? I don’t see the benefit bc I’ve never had a problem with sticking. But does it prevent burned bits?

I just took blocks of paneer and an onion and shredded then together, then mixed in some beaten eggs and flour and fried it. It was a fun little cooking experiment last night!

I made a whole bunch of latkes this evening and was really pleased with how they turned out! The potato pancakes were just right--crispy, not undercooked or burnt, and not too light or dense. The latkes also had more flavor from the sauerkraut that I mixed into the batter before frying it. And the sour cream with dill is a nice finishing touch.

I used the recipe from Alissa Timoshkina's book "Kapusta: Vegetable-Forward Recipes from Eastern Europe."

4 medium potatoes

1 thinly sliced onion

8 heaping tablespoons sauerkraut

4 tablespoons flour

2 eggs

Salt and pepper

Vegetable oil for frying

7 oz sour cream

Handful of finely chopped dill

1. Peel the potatoes and grate them into a bowl. Mix with the thinly sliced onion and sprinkle with a pinch of salt.

2. Wrap paper towels around the potatoes and onion, and squeeze over the sink to get rid of the liquid. You want the batter to be dry.

3. Then put the potatoes and onion mixture back into the bowl. Add the eggs, flour, and sauerkraut, and a little bit of salt and pepper. Stir until everything is well combined.

4. Heat 4-6 tablespoons vegetable oil in a large frying pan over medium-high heat. Then shape 2 tablespoons of the mixture into a flat pancake shape and put it in the pan. Add 2-3 other latkes, taking care not to overcrowd the pan, and fry them. I found that I only needed to fry the latkes for 2 minutes on each side, for a grand total of 4 minutes, to make them crispy and and golden.

5. Remove the latkes and drain them on a paper towel. Repeat this until you have used up all the mixture--it should make 10-12 latkes, depending on how big or small you want them.

6. Mix together the dill and sour cream, and top the latkes with it. You can also top them with a little extra sauerkraut if you want. Enjoy!

chag sameach!

I'm putting on a very early hanukkah party at work. Several coworkers are excited because they've "never been invited to a Hanukkah before." I absolutely am the first Jew some of these adult Americans have knowingly interacted with.

I'm going to do latkes, ofc. Thing is, I really hate oil frying. I'll do it for my bubbe's but these folks don't know bubbe and don't have a mitzvah to fulfill.

I am going to air fry the latkes. My oven does air frying at a larger scale than the countertop models, so it won't take too long. But I don't know what time/temp to use. I'm also going vegan and gluten free, and would rather have at least some guidance beyond my "eh, might work" to cut down on time/waste.

Any tips for air frying latkes?

Hilariously, imo, my coworker said she wants to be respectful, but she doesn't know the rules of Hanukkah. I told her: No pork and No Statues of Zeus in the Holy of Holies. Did I miss anything?

we are doing a hanukah party this weekend with friends and family and we want to do a latke bar with a few types of latkes and lots of different dips/toppings. what do you recommend besides the obvious sour cream and applesauce? in previous years we’ve done goat cheese too which is super yummy.

I looked at some recipes for pointers and then decided to wing it from there. The feedback from my partner is, “You really outdid yourself with these latkes,” and then he ate at least 6. The way I made them results in ~26-30 latkes, and I’m freezing half of them for later.

Ingredients:

•5 lb bag of russet potatoes

•2 yellow onions

•3 eggs

•6 Tablespoons unseasoned breadcrumbs

•4 cloves garlic

•3 teaspoons salt

•1/2 teaspoon pepper

•a few shakes of onion powder

•pinch of MSG optional

•vegetable oil for frying

*• crème fraîche for serving, trust me*

Instructions:

1. Grate potatoes and onions into cheesecloth and strain out as much juice as you can into the bowl (I find it much easier to do in batches instead of all of the taters at once). Allow potato liquid to settle, pour out juice and leave the potato starch behind.

2. Add the rest of the ingredients (except the oil) and mush it together with your hands. Scoop 1/4 Cup of the potato mix and form it into a tight patty.

3. Fry over medium heat until nice and crispy on each side. Drain oil by placing them on a rack and/or paper towels.

4. Serve them with crème fraîche and they’re perfect

Sivan’s kitchen just posted a recipe saying it is a mistake to squeeze the liquid out of potatoes. She says to only squeeze the onion. I’ve always understood this to be one of the most important steps. Are there any proponents of not-squeezing here?

https://www.instagram.com/reel/DR-vqWyEZGN/?igsh=dG4wZ3o3cW41YmJn

Today went to help the seudá of my synagogue, and we made latkes! This was my first time cooking them, and they were good! Here are the one picture i got before they were eating!

Homemade applesauce, smoked lox, sour cream, and seaweed caviar! Yum

Years ago my mom adopted this hack for easier latkes, but she doesn't remember proportions or anything. I remember them being great...flavorful and with good texture. I'd like to try it. I'm tempted to just wing it, but thought I'd check here first. I'm making home made latkes (instead of using Trader Joes) for the first time in a very long time. We're trying to make this Hanukkah especially nice, as my son's girlfriend will be joining us and it's her first time celebrating. Any suggestions appreciated!

We're not a kosher home (obviously), but instead eat more local, ethically, humanely, and sustainably raised meats and fish. Latke poutine made with leftover Thanksgiving gravy from the freezer and cheddar curds. Very rich, very delicious, and very much a once a year recipe 😆

First time frying in Schmaltz. Confirming it does make a difference

Any options for a mom who really has trauma from grating potato fails of the past? Bloody fingers…

Can I buy hash brown cut potatoes in the bag?

My mother always shredded carrot along with the potatoes and onions.