Hanukkah can entice even the most reluctant fryers into the kitchen to fry up a batch of latkes before lighting the Hanukkiah. Frying can feel intimidating, but mostly it simply requires patience and a bit of know-how. We asked Asif’s culinary director Guy Ben-Harosh to share his tips for avoiding 9 common latkes problems from undercooked latkes to oily ones, so you can get those perfectly golden brown and crisp latkes this year.
Before we get started, make sure you have the right variety of potatoes for frying — look for something starchy. In the U.S., these potatoes are called Russets or Idaho potatoes.
Why is my latke raw inside and burnt outside?
Getting your latkes to cook through evenly requires a few key steps. First, be sure to use the right variety of potatoes (see above) and to shred them evenly using a box grater. Latke size is also key. Shape your latkes so they are no larger than 3-4 cm in diameter. If they are too wide or thick, they won’t cook through all the way.
Oil temperature is also important. If the oil is too cold, the latke will absorb the oil and become greasy. If the oil is too hot, the latke will burn on the outside, but remain uncooked inside.
How do I check if the oil is hot enough?
Using a thermometer can take out some of the guess work — the ideal frying temperature is around 180°C (356°F). If you’re not using one, drop a bit of the latke mixture into the oil. It should bubble well (too few bubbles means the oil is not hot enough and lots of bubbles that then disappear mean it’s too hot). If you’re frying multiple batches, note that the oil will darken and crumbs will form at the bottom. The interaction with proteins, water, air, and heat causes it to thicken, become more viscous, and leave crumbs at the bottom. This can be avoided by changing the oil every few rounds. (Not changing the oil lowers the smoke point for subsequent rounds).
Why is my latke falling apart in the pan?
Excess moisture: Any addition of liquid increases the risk of the latkes falling apart. Using starchy potatoes helps, but it’s also important to squeeze out as much liquid as possible from the mixture. Potatoes grated with a food processor release lots of liquid, so we recommend using a box grater for both the potatoes and onions, transferring them to a colander lined with a clean kitchen towel and wringing out as much moisture before adding eggs and flour and giving it a good mix.
Not enough binding: Eggs and flour or matzah meal are typically added to latkes to keep them together, but you don’t have to use them. If you use potatoes with enough starch and squeeze them well, that should be sufficient. But, if you prefer to use flour, add it just before frying and mix through.
Why is my latke greasy?
Keeping the oil at the right temperature is key (see above), but so is using the right amount of oil. Don’t be afraid to use a lot here, filling up the pan a third of the way. When you add more oil to the pan, be sure to let it heat up fully before frying another round — remember, a pan that’s too cold will produce greasy latkes.
Which oil should I use?
Vegetable oils, including olive oil, are good for frying — contrary to the common belief that olive oil should not be used for frying. If you are using olive oil, it’s important to monitor the oil temperature carefully using a thermometer. You want to maintain 180°C (356°F).
How much salt?
Salting vegetables causes them to release moisture, so be sure to salt the mixture right before frying, along with the flour and eggs. Latkes love salt, so use a bit more than you think is necessary. Fry a tester latke, taste, and adjust the salt level if you need. You can also add salt after frying for a finishing touch if the latkes need it.
How many latkes can I put in the pan at once?
Repeat after us: do not crowd the pan — even if you’re in a rush. Frying only a few latkes at once in a wide, shallow pan helps keep the temperature of the oil right where it needs to be. Overcrowding the pan can also cause the latkes to steam, which isn’t what you’re looking for. If you’re not happy with the crispiness, try frying fewer latkes in the next round.
When do I flip them?
Typically, frying one side of a latke takes 70% of the total frying time. When you see that the edges are golden, gently lift the latke with a spatula and check. Flip only when it’s completely golden. Remember, patience grasshopper. It’s important to give the latkes enough time (3-4 minutes total), so they cook all the way through.
Are paper towels necessary?
Yes, this is a vital step. Set up a few plates or a baking tray lined with paper towels before you start frying. If you’re frying at the correct temperature, the oil only starts to be absorbed after removing the latke from the pan, so you’ll want paper towels to help soak some of it up. Also, be sure not to stack your latkes on top of each other.
