Looking to take your latkes from ordinary potatoes to something truly amazing for Hanukkah this year?
Leah Koenig, the Jewish culinary maven and cookbook author, has you covered.
I recently had a lovely conversation with her via Zoom where she shared her very best latke secrets.
Simply Recipes / Leah Koenig / Alison Bickel
Trust me, you’re going to want to follow these simple but effective tips.
Dont Be a Hero!
But it takes a long time to grate the number of potatoes and onions that you need.
Latke photos by Alison Bickel; method photos by Sheryl Julian
And there’s always the risk of nicking your knuckle in the process, Koenig explains.
But that’s gross!
I don’t abide by that.
Latke photos by Alison Bickel; method photos by Sheryl Julian
What does she recommend you use instead?
Not only is this an easier method, its also just plain faster.
Squeeze the Liquid Out of Your Potatoes (More!
Latke photos by Alison Bickel; method photos by Sheryl Julian
No, Even More!)
Once youre finished grating your potatoes, its time to squeeze out all of the liquid.
Wrap the potatoes in a clean dish towel and literally wring them out, explains Koenig.
That adage about oil and water not mixing is true.
You’ll get much less splatter if you really squeeze the potatoes and the onions out.
Squeeze the potatoes twice.
You will be surprised that there’s still more left to squeeze out.
Potato Starch Is Liquid Gold (Dont Throw it Out!)
Dont get rid of that starchy liquid after squeezing out those potatoes!
Its a secret ingredient for adding more flavor to your latkes.
When you squeeze the potatoes, squeeze them into a bowl as opposed to over the sink.
Then, let that liquid sit for 10 to 15 minutes, suggests Koenig.
So, if you pour off the liquid, you’re left with this really great potato starch.
It also helps keep the latke together.
Sure, you’re putting eggs in to bind them; that really is what keeps them together.
But usually you put in some kind of flour or matzo meal or potato starch, too.
So, it does augment or take the place of the flour.
Koenig suggests using a neutral oil with a high smoking point.
I love sunflower oil.
It has that Eastern European vibe.
So, that’s my favorite.
She also recommends grapeseed oil and safflower oil.
Shedoesntrecommend using extra virgin olive oil because it has a low smoke point.
And she doesnt particularly like canola oil It has almost a fishy smell when it heats up too high.
So, you end up with a very soggy, heavy potato latke, she explains.
Koenig suggestsinvesting in a thermometerto ensure the right temperature for your oil.
Latkes Arent Just for Potatoes
Did you know that the original latkes were actually not made out of potato?
They were made out of cheese, and after that they were made out of buckwheat.
This means you should feel free to play around with your ingredients.
Koenig recommends trying to make latkes with shredded beets and carrots, zucchini, and sweet potatoes.
I have a recipe for shredded meat and carrot latkes in my book that I love, she says.
As long as you’re frying, you’re doing it right.
It doesn’t even matter what you’re frying exactly.
In fact, Koenigs kids dont even like potato latkes.
So, she goes with something brinier.
I make fried pickles and olives for them.
“I find that they make a really good potato latke, she explains.
Bonus Tip!
How to Deal With Messes and Smells.
Its really helpful for keeping everything contained, she explains.
I do that sometimes, but generally I don’t.
I don’t mind the smell of latkes in the air.
To me, it smells like the holidays.
