Golden Potato Latkes
Great latkes are a study in textural contrast: crisp outside, tender and creamy within. It’s key to size the cakes properly. Too big, and the inside won’t get tender by the time the crust is done. Too small, and they’re crunchy disks. For this mix, 1 ⁄4-cup scoops are perfect. The oil needs to stay at 350° and come back up to temp between batches. If latkes go into oil that’s not hot enough, they soak up oil, turn greasy, and don’t cook right. A touch of lemon juice keeps the raw shredded potato from oxidizing and lends extra flavor to the latkes.
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