Can you fry latkes in coconut oil?

What is the best oil to fry latkes in?

Stick to canola or peanut oil, which both have high enough smoke points to fry up a mess of latkes.

How do you fry latkes?

Heat 1/4 cup oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking. Working in batches of 4 latkes, spoon 2 tablespoons potato mixture per latke into skillet, spreading into 3-inch rounds with a fork. Reduce heat to moderate and cook until undersides are browned, about 5 minutes.

How do you make crispy potato latkes?

The trick to latkes that stay crispy? Let them dry on a rack, instead of a pile of soggy paper towels. They cool quickly, so if you’re serving them the same day you can place them on a baking sheet and keep them warm in the oven at 200 degrees while you fry the next batch.

Can potato latkes be made ahead of time?

Latkes are a do-aheader’s dream. After they’re cooked, latkes keep well in the fridge for a day or two, or wrap them well and keep them in the freezer for up to two weeks. Reheat them in a single layer on a cookie sheet in a 350° oven until they’re crisp again.

Why do my latkes fall apart?

If they’re falling apart while you’re shaping them, they either need a little more flour to hold them together (QueenSashy recommends saving the potato starch that gathers at the bottom of the liquid you squeeze out of the grated potatoes and mixing that back into the potato mix) or they’re too wet and need to be wrung …

What does latkes mean in English?

A latke is a small pancake usually made with grated potatoes. … Officially, though, a latke is simply a pancake—the word itself comes, via Yiddish, from a Russian word meaning “little pancake.” Latkes can in fact be made from almost any vegetable, bean, cheese, or grain.

Should you peel potatoes for latkes?

For best results, use russet potatoes. They are high in starch, which is necessary to form pancakes that don’t fall apart. If you peel the potatoes before making latkes, put them in water between peeling and shredding to prevent oxidizing and discoloring.

What do you put on latkes?

Applesauce and sour cream are the traditional accoutrements for latkes.

What nationality are latkes?

The latke, it turns out, has its roots in an old Italian Jewish custom, documented as early as the 14th century. That, it seems, is where Jews first fried pancakes to celebrate Hannukah. Only back then, they were made of cheese.

What type of potatoes are best for latkes?

There’s no question about it: Russets are hands down the best spuds for making latkes. They have a high starch content, which means your latkes are less likely to fall apart and you don’t need flour to bind them.

How do you keep latkes from turning brown?

When you grate raw potatoes, you release starch that can cause them to oxidize, or turn dark. The best way to keep that from happening is to cover the potatoes with cold water, then drain them very well and pat them dry before cooking.

What is the difference between latkes and potato pancakes?

Potato pancakes are more rounded than potato latkes and you can make them uniform more easily. On the other hand, potato latkes are also rounded, but you’ll notice shredded pieces of potato sticking out here and there. Finally, potato pancakes are thinner, while potato latkes are thicker.

Can I Grate potatoes in a food processor?

Shred the potatoes in the processor.

Firmly attach the lid on top of the bowl of the food processor. After that, hold down the “pulse” button at short intervals until the potatoes look grated. This shouldn’t take long, which is one of the bonuses of using a food processor.

How do you make potato pancakes crispy?

– After shredding your potatoes, immerse them in cold water to keep them from discoloring. If you’re using a hand grater, you can shred them directly into the bowl of water. Soaking the shreds helps to keep them from turning brown; it also has the added benefit of making crispier latkes.

How do you keep potato pancakes from turning black?

Refrigerate covered to avoid exposure to air. Sometimes I’ll use a clean kitchen towel, moisten and cover the potato mixture directly. Don’t cover with foil, it can also turn the potatoes dark or gray so use clear plastic wrap instead.