I made latkes last night in celebration of Chanukah. I invited Bro and Margarita along, and Ellsbells also popped in. I like holidays revolving around oil and frying things. Happy Hanukkah.
I used the recipe CelinaBean put up, and she is quite right – it is a great recipe, and the way I’ll make latkes from now on.
They turned out very well – Crisp and crunchy on the outside, and warm, soft fluffy potato-goodness on the inside. I didn’t realize I was running low on white potatoes, so I used a big sweet potato as well. You can see the sweet potato latkes above, frying with ferocity in the oil.
First, some peeled white potatoes and one onion. I think this batch was heavy on the onion, but I certainly don’t mind. I didn’t have scallions, so I tossed in some shallot bits.
Frying! They are kind of like hash browns, only way better. I fried these over medium heat, but kept having to increase the heat over time.
Fin. Some golden edges. There were more than this, just the first picture I snapped.
The sweet potato was also more crumbly, which just meant letting it fry a little longer before being tempted to flip it, otherwise it would self-destruct and get crumbly and fall apart.
I meant to try and add some cool fillings like Celina did, but I didn’t get the time to. They were still good as-is. The sweet potato latkes also crisped up nicely and were not too sugary-sweet. A hint of sweetness, but not overwhelming. I was very happy with how well they crisped up.
Surprisingly, I had no nibblers while I was frying, and while waiting for all of these to get done (I had two plates of sweet potato latkes and one plate of white potato latkes), not one latke turned soggy. Very miraculous.