It took a lot of testing to get here:
It's inevitable: Whether you roast, fry, bake, or mash potatoes, they're pretty much guaranteed to be delicious. But when it comes to potato perfection, nothing compares to the crispy, oniony, savory latke.
We won't lie to you, though. They are a bit of a production. There's a fair amount of standing over a skillet involved and wringing out your potatoes is practically a bicep workout. The payoff, however, is a multitude of golden brown, crispy potato-and-onion patties that you and your crowd get to dunk in sour cream and applesauce. And who wouldn't want that? Plus, latkes are a family affair.
But take heed: For something so simple, latkes are really easy to mess up if you don't know what you're doing. So we fried up dozens of batches to come up with a recipe that reliably delivers the best latkes ever, with a minimum of fuss. Ready for latke enlightenment? Read on to see how we created Our Favorite Latkes.There's no question about it: Russets are hands down the best spuds for making latkes.
Having enough fat in the pan is super-important to prevent those latkes from sticking. We wanted to use something with a high smoke point that also added flavor. A combination of vegetable oil and schmaltz , as suggested by, was just the thing. The vegetable oil can stand up to the high heat and just a few spoonfuls of schmaltz add that delectable flavor that makes latkes so irresistible. If you make chicken stock regularly, then you might already have schmaltz on hand.
. Just one caveat: If you keep kosher, you probably know that you'll have to skip the sour cream if you fry your latkes with schmaltz! In that case, just use only vegetable oil.that using a food processor's grating disk really cuts down on time .
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