Whether you celebrate Hanukkah or not, the holiday season is a perfect time for potato latkes. They’re basically a blank canvas for a myriad of flavors and toppings. So whether you like sweet or savory, traditional or something different, here are three quick tips that’ll take you from latke novice to potato pancake pro:
Test the oil’s temp by dropping in a tiny bit of latke batter. It should sizzle but not burn. If the oil starts to smoke, turn the heat down. No sizzle? Crank it up a bit. As you cook, you may need to keep adjusting the heat.
Dollop the latke batter into the hot oil, then flatten with a metal spatula. An even latke will cook up crispy on the outside and tender on the inside.
Transfer the latkes to a paper-towel-lined plate to sop up extra oil.
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