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Overcoming the Fear of Frying
By Levana Kirschenbaum
| There is no doubt about it: latkes are a wonderful treat...
25 Comments Posted
Your latkes recipes look terrific. I am going to try some of the variations. Would you have a recipe for pareve doughnuts that are baked and not fried? In cakes I often subsitute milk with juice. Can I do the samething for doughnuts.
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Did anybody ever hear of using matzo meal for potato latkes?
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I always use matzoh meal when making latkes, never flour. They are always delicious and light.
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Anyone have a good recipe for Kamish bread? I lost my mother's recipe and at 91, I'm afraid she doesn't remember it. Besides, she never used to measure anything. She just "knew".
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I made my latkes & used matzo meal-DELISH!
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Zucchini can be used as a variation.If you use matzah meal instead of flour they come out much better and lighter. Think of these as a Hanukkah twist on the typical french fried zucchini that Pittsburgh is known for. These are great topped with White horseradish (use mayo and chrain) or parve sour cream) I like Sour Supreme by Tofutti Brand.
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I learned a lot from your recipes
Thank you
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My mom was born in Lithuania ... her latkes always stayed pure 'white' -- and this was done by grating the potatoes and adding a little bit of white vinegar!!
Perfect each time! I continue to do this.
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Without Matzo Meal, it's not a latke! My grandma used 5 potatoes, one egg, a bit of salt, matzo meal to soak up the fluid and make the mix into batter (they never measured in those days). Every other hint is excellent.
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My mom always added a small amount of white vinegar to her grated potatoes -- the mixture stayed WHITE.
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After grating them I emerse them in water to drain the starch, which is what turns grey as they sit. Perfect latkes!
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I use rice bran oil because the smoke point is higher than vegetable oils. Rice Oil is also a good health choice.
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I agree. I bypass any and all recipes for latkes or kugel that substitute flour. I learned from a Jewish grandmother who passed her recipes onto a Jewish mother (and me, her son). Also, food processors are out- you must grate by hand for the proper texture and taste.
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My own discovery- alternating the grating of the potatoes and onion, periodically stirring, keeps the mixture white. Don't ask me why.
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I sprinkle the batter with Fruit Fresh which prevents the batter from changing colour. I also add a pinch of baking powder/
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Thanks for a great recipe! However, I would say,use olive oil! It
a. reduces the health concern of frying, as olive oil, while it is oil, is quite nutritious.
b. tastes delicious, even when it comes out 'oily!"
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How do you "drain" potatoes that have been grated? Won't the whole thing just fall through the holes of the strainer? Am I missing something in the instructions?
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My family grates the potatoes on a cheese shredder. These drain well, of course. Sorry for that missing information.
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In response to the olive oil user-olive oil is not good for frying (smoke point 360) because the smoke point is lower that's why your latkes would come out "oily"
Rice Oil has a smoke point of 490 so you can get the oil very hot without it breaking down. The food does not absorb the oil but comes out crisp.
Most people do not know that rice oil has more antioxidants and vitamin E than olive oil.
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My favorite Hanakka treat is a latka with applesauce.
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I remember my mother frying the potato latkes and we'd eat them before getting a chance to serve them. We also stunk up the entire house!
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I never really like potato latkas. . Matzah Latkas on the other hand are any day, any minute, keep making some more. I now have the recipe from online due to a woman named Ruth Heiges. I know now all the recipes I need to know. Man can live on matzah Latkas alone. cup of matzah meal, one egg a little milk or water, and seasoning. (me I like garlic salt rather than plain salt, and a little bit of pepper. Oil for frying. Potato out, Matzah is IN!!
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I fry my latkas outside in an electric frying pan. (I'm in Southern California). No oil smell in my house. You could fry in your garage to keep the smell out of your home.
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I bought kosher chicken last week, made soup ... and also made schmaltz and devoured the small amount of gribbenes and onions! <happy deep sigh>
As for latkes, I like the taste of them in olive oil ... don't remember what my mom used!!
The choices of toppings varies, too. Sour Cream (w/ or w/o sugar), Salt, Applesauce -- the ones I like! The best part is knowing that other people are sharing their recipes!! Shalom!
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Hi-I agree with the rice oil comment. Rice Oil works best and my latkes never come out greasy. Plus, there is not a smell left in the kitchen.
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