FOUR GREAT TIPS FOR PERFECT LATKES

With Chanukah rapidly arriving, it is never too soon to start perfecting your latkes. From Bon Appetite magazine, comes these four tips to help you in your quest for the perfect latke.

PUT THE SQUEEZE ON
Place the grated potato mixture into a kitchen towel and AGGRESSIVELY wring all of the liquid out of the mixture, or at least as much as you can. That will concentrate the flavor and prevent soggy latkes.

SWITCH UP YOUR FAT
Go to your butcher and buy some chicken schmaltz if you can. It will add much flavor to the final product. Blend the schmaltz with veggie oil for frying. The oil will give you a higher smoke point when frying. Try aviglatt.com for schmaltz.

TEST THE TEMP
Oil that is too hot will cause the latkes to burn. If the oil is too cool, the latkes will soak up way too much oil. Medium high heat is just right. Drop a little bit of the latke mixture into the pan- if it sizzles, the temp is right!

KEEP THEM CRISPY
No one likes a soggy/oily latke. Place the cooked latkes on a wire rack in a 325 degree oven.