The Best Potatoes for Latkes
Making latkes for a Hanukkah dinner? For the best consistency, stick to high-starch potatoes: Yukon gold and russet potatoes are the best choice for a richer batch, but standard baking potatoes yield delicious latkes, too. Just make sure to avoid the waxier potatoes like the red bliss variety, which tend to turn out sticky.
See also: The Secrets to Making the Best Mashed Potatoes
The Starch Secret
Want the magic ingredient for the tastiest latkes? Potato starch. Here’s how: Shred your potatoes into a bowl of cold water, remove them to another bowl using a strainer, and keep the liquids that remain behind. Wait about 10 minutes for the liquids to separate—the water will rise to the top and leave the chalky-looking potato starch at the bottom. Pour out the water, taking care to save the starch at the bottom of the bowl. Scoop this starch back in with the potatoes.
Save Your Chicken Fat
Chicken fat, also known as schmaltz, can take the flavor of your latkes from yummy to out of this world. Sometime before Hanukkah, make a roast chicken and save the fat so you can use it to make delicious latkes. Simply remove the chicken from the pan, and carefully pour the hot grease into a mug. Cover the mug and place in your fridge, and the fat will rise to the top and harden. Then, you can use a spoon to dole it out into your latke pan. Use half schmaltz and half vegetable or canola oil to fry your latkes, as the smoke point of schmaltz is rather low.
Make-Ahead Potato Latkes
One great thing about latkes is how well they keep. If you don’t have time to prepare latkes on the day of your dinner, you can make them ahead of time and stick them in the freezer. When you’re ready to serve, pop them in the oven for 10 minutes at 350°F.
Get Original!
Latkes don’t have to be made only out of potatoes. Check out these unique latke recipes that feature Brussels sprouts, pumpkin, zucchini, and all sorts of other non-traditional ingredients.
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