Herein, we lay down the Laws of Latkes.
In my house, latkes don't play second fiddle to brisket. They're the main event. As far as I'm concerned, they're the best part of the holiday, and. That article goes into exacting detail on every possible variable you need to know to make great latkes. But if you're barreling down the grocery store aisles right now, shopping to get your Hanukkah dinner going, here's a handy cheat sheet on the big points that busts some latke myths along the way.
A grater produces thin, flimsy sheets of potatoes that form weighty clumps. A food processor, by comparison, forms tiny matchsticks that separate more easily and stay intact. That shape difference makes for a slightly lighter, more delicate latke rather than a dense one, and of course a food processor takes a fraction of the time that hand-grating would.Moisture is the enemy of crispy potatoes, which is why many latke recipes call for squeezing and draining your spuds.
I haven't found this to be the case. Grated onions do disperse more evenly, but they also release more moisture into latke batter, even after straining, which means they don't brown as well. Larger pieces of chopped onion release less moisture and take on a sweeter caramelized flavor as they fry. The onion taste comes in pops instead of being diffused throughout, but when you get a chunk, it's more powerful.
, too. Good apples need nothing more than water and some salt to become great applesauce, and the result will taste better than anything from a jar.Even over high heat, frying latkes takes a lot of time, which means you need an oil with a high enough smoke point that it won't turn bitter on you mid-fry. So nix the olive oil and stick to fats like canola or peanut oil.Now is not the time for getting namby-pamby about your fat intake.
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