Tips and Tricks to Making Your Best Latkes Yet

Latkes are a Jewish specialty that's always a hit during Hanukkah. After all, who wouldn’t like fried potato pancakes? They are crispy yet super juicy and tasty, and while they're pretty easy to make, here are some tips and tricks to help you make the best latkes ever every single time.

If you want your latkes to get extra crispy, you should choose your potatoes carefully. Russet will work best for your recipe and is also a super cheap option. You can also save time by nicely scrubbing the potatoes and leaving the skin on instead of peeling them. Most recipes require flour, but a matzo meal can give your latkes a better taste and a lighter texture. Even if you don't have it in your pantry, you can find it in almost all supermarkets.

When making latkes you don't want excess water during the frying process, so it's important to squeeze out the excess moisture.

Since latkes must be fried, the type of oil you use is extremely important. Opt for a neutral oil that has a high smoke point. You can choose vegetable, canola, or grapeseed oil. Add about ¼ inch of oil to the skillet. While frying, ensure that the oil is approximately 350°F and the latkes slightly bubble when you put them in the oil. If you're planning to make a few batches of latkes and serve them fresh and crispy, try placing them on sheet pans and set your oven to 200°F. This way, you'll keep them warm for your guests.

We know you'll be super busy preparing holiday meals ahead of time, but latkes taste best when they're freshly cooked. Plan your dishes ahead of time so that you can make your latkes the same day as your holiday dinner.