A Latke Feast
I can still be into latkes if I’m Catholic, right? Even if I wasn’t already intrigued by this traditional Hanukkah dish, I certainly would be after reading Sunset Magazine’s Lots of Latkes article.
Sunset’s Amy Traverso offers one traditional latke recipes and four unique versions of the crispy potato pancakes. Traverso recommends serving homemade applesauce alongside to complete the perfect Hanukkah treat.
The traditional recipe is for Classic Potato Latkes. In the unique category, you can find the following:
In addition, Traverso supplies many tips and tricks to creating the perfect (and stress-free) latke. She recommends “frying the latkes a day ahead and recrisping them in the oven so the house doesn’t smell like grease when guests arrive.” Another great tip is to extract as much water from the potatoes as possible to make the latkes lighter. She recommends a menu with 6-8 latkes per person, some cookies and a fruit salad.
Here are Traverso’s other tips to make sure your latkes turn out exactly like you want them to:
Tips for terrific latkes
• Soaking, rinsing, and drying the grated potatoes removes excess starch and makes the latkes crispy (not necessary for sweet potatoes).
• Use restraint when adding eggs and matzo meal. Too much will make the latkes heavy.
• Keep oil between 300° and 350° while frying to prevent latkes from turning greasy. Check heat with a candy thermometer and adjust heat accordingly.
• If making latkes ahead, let cool on paper towels, then arrange in a single layer in a zip-lock plastic bag and refrigerate up to 3 days. Reheat in a 300° oven until crispy and hot, about 15 minutes.
[Photo from MorgueFile]
