Cooking
Plus plenty of ideas for toppings, from trendy to traditional.
December is prime eating season.
And for Jewish households across America, latkes are aHanukkahstaple.
Of course, any potatoes will do.
Those avoiding gluten can swap potato starch for flour in the recipe.
To fry latkes, Salamon recommends using a cast iron skillet.
It heats up more evenly than any other pan, he says.
A good perforated spatula will come in handy for flipping and serving.
Cooking latkes is fairly simple theyll fry in hot oil in less than five minutes.
Salamon prefers Canola oil.
It has a higher tolerance for heat than olive oil or anything else, he says.
At home, he tops his latkes with pickled white anchovies and dill.
For many, frying may be the most intimidating part of making latkes.
But a little planning goes a long way.
This helps the excess oil drain from the latkes and they stay crisp.
No one likes a cold latke, Salamon says.
Ready to fry up a batch?
Mix well with your hands or a large spoon.
Heat the canola oil in a large cast iron skillet set over medium-high heat.
If the oil starts to smoke, its too hot.
Continue adding scoops of potato mix until the skillet is filled with small mounds.
With a perforated spatula, slightly flatten the latke in the oil.
Fry for 2 minutes on either side, flipping with the spatula.
Transfer the finished latke to the wire rack.
Your latke should be crispy and golden brown.
Continue frying remaining batter.
Immediately transfer to a platter and garnish with your toppings as you c’mon.
Source:
Jeremy Salamon, chef and owner of Agis Counter
