Some tips for making great Latkes
Latkes are usually made from potatoes and onions, but you can also add zucchini, apples, carrots, sweet potatoes, parsnips and more.
Use large yellow-brown potatoes which contain a lot of starch. It will help the latkes to stay together while cooking.
You should squeeze the juice from the grated potatoes really good, remove as much moisture as possible and keep them dry.
Add more vegetable oil as you cook additional batches. Lower the heat, if necessary, to prevent over browning.
Put the finished latkes on paper towels to absorb the excess oil and then serve immediately. Latkes are best enjoyed while hot.
If you can’t serve them right away, put the finished latkes in an oven at 95′C (200F) in a pan or on a plate to keep warm.
If you want your latkes to be crunchy, don’t cover or stack them on top of one other.
Latkes can be served with sour cream, smoked salmon, eggs, apple sauce, caviar, chopped herbs, such as dill, chives.
Here are some recipes:
https://internationalmenu.com/?s=latkes
