Deep-Frying Latkes: A Step-By-Step Guide To Crisp Perfection

Latkes are a traditional Jewish dish, often served during Hanukkah. They are made by frying shredded potatoes and onions in heaping amounts of oil, and are usually served with sour cream and/or applesauce. While they are typically pan-fried, they can also be deep-fried. This article will provide a step-by-step guide to making latkes in a deep fryer, ensuring they are crispy, golden, and delicious!

Use a Russet Potato for the perfect crunch

When it comes to making latkes, the type of potato you use can make or break the final result. For the perfect crunch, opt for a Russet potato. Russets are the starchiest potatoes, and this extra starch means your latkes are less likely to fall apart. The starch also helps the latkes hold their shape and stay crispy, instead of going limp.

Most recipes will tell you to peel the potatoes, but you can also give them a good scrub and leave the skin on – it's mostly down to personal preference. If you do decide to peel them, the skin can be used for other things, like making potato crisps.

Russet potatoes have a lower water content than other potatoes, which helps them get that delightful crispiness in the hot oil. This also means that you don't need to add flour to bind them, as the starch will do this for you.

If you're making latkes, you want them to be golden and crispy, and Russet potatoes are the best option to help you achieve this.

Squeeze out excess moisture from potatoes and onions

Squeezing out excess moisture from the potatoes and onions is an essential step in making latkes. Water is the enemy when it comes to frying, so you need to make sure that your potatoes are as dry as possible before frying.

To squeeze out the moisture, place the shredded potatoes and onions in a piece of cheesecloth or a clean kitchen/tea towel. Wring out all the excess liquid. You can also tie the cheesecloth around the handle of a wooden spoon for extra leverage when squeezing. When you can't get any more liquid out, open up the cheesecloth, stir the mixture, and then squeeze again.

Empty the contents of the cheesecloth into a mixing bowl and stir in the remaining ingredients. If you're using matzo meal, let the mixture sit for a few minutes to allow the matzo to soak up any remaining liquid.

Getting rid of the excess moisture is crucial because it ensures that the exterior of the latke will get crispy, and prevents the pancake from absorbing too much grease.

Use a neutral oil with a high smoke point

When making latkes in a deep fryer, it is important to use a neutral oil with a high smoke point. The smoke point refers to the temperature at which an oil starts to burn and smoke, and using an oil with a high smoke point is crucial for deep frying as it will prevent the oil from smoking and imparting a burnt flavour to your latkes.

Neutral oils are flavourless and will not affect the taste of your latkes. They also tend to have high smoke points, making them ideal for deep frying. Some examples of neutral oils with high smoke points are:

• Canola oil, which has a smoke point of 400°F (204°C) and is a popular choice for deep frying due to its mild flavour and high smoke point.
• Vegetable oil, with a smoke point of 400-450°F (204-232°C), is another common option that works well for deep frying latkes.
• Grapeseed oil has a smoke point of 420-485°F (216-252°C) and is also suitable, though it can be quite expensive.
• Peanut oil, with a smoke point of 450°F (232°C), is another option, though less neutral in flavour.
• Sunflower oil is also a viable option, though its smoke point is slightly lower at 440-455°F (227-235°C).

When deep frying latkes, it is important to heat your oil to around 350-375°F (177-191°C). Starting with a slightly higher temperature than your target range will help maintain the correct frying temperature when you add your latkes to the oil, as the temperature will drop.

Fry at 350°F-375°F

When deep-frying latkes, it's important to use a neutral oil with a high smoke point, such as vegetable, canola, sunflower, or grapeseed oil. The oil should be heated to between 350°F-375°F. This is hot enough to ensure the latkes will be crispy, without burning or being too greasy.

To get the oil to the correct temperature, heat it in a pot or pan first. A thermometer is useful here to ensure the oil is at the right temperature. A classic analogue candy thermometer is recommended, as it can be easily clipped to the side of the pot.

Once the oil is hot enough, use a large spoon to form the latke mixture into an oblong ball and carefully place it into the oil. It's important not to overcrowd the pan, so only add a few latkes at a time. Fry the latkes until they are golden brown, which should take around 4 minutes.

When the latkes are done, remove them from the oil with tongs or a slotted metal spoon and place them on a drying rack with paper towels underneath to absorb any excess oil. Latkes are best served hot, so it's a good idea to serve them as soon as they're done. Enjoy your crispy, golden latkes!

Salt the latkes while they're hot

Salting your latkes while they're hot is an important step in the cooking process. Salt is a great flavour enhancer and can really bring a dish to life. Latkes are no exception. In fact, potatoes are known to absorb salt particularly well, so don't be afraid to be generous with the seasoning.

As soon as your latkes come out of the oil, sprinkle them with a pinch of kosher salt. The salt will easily adhere to the hot, oily surface of the latkes. This will ensure your latkes are seasoned to perfection.

You can also add salt to the raw potato mixture before frying, but it is important to season the latkes again once they're out of the oil and draining on paper towels.

If you're making a large batch of latkes, you can keep them warm in the oven at 200°F while you continue frying. However, latkes always taste best freshly fried, so it's best to serve them as soon as possible.

Frequently asked questions