Frequent question: Can you fry latkes in coconut oil?

Heat 1/4 cup Kelapo Coconut Oil in large skillet over medium high heat until hot but not smoking. Form latkes out of 2 tablespoons of potato mixture, flattening with a fork, cooking 4 at a time. Reduce heat and cook until undersides are browned, about 5 minutes. … Add more oil to skillet as needed.

What is the best oil for frying latkes?

Stick to canola or peanut oil, which both have high enough smoke points to fry up a mess of latkes. (Update: With further testing and research, we’ve changed our stance on frying in olive oil. It’s perfectly fine to use olive oil for frying—in fact, it’s a millennia-old tradition among the Roman Jews.

Why are my latkes sticking to the pan?

If your oil isn’t hot enough, your first batch of latkes will stick or flip poorly, and you’ll have a mess on your hands. Before you start frying, check the temperature of the oil—about 365 to 375 F/185 to 190 C is ideal.

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Why are my potato latkes falling 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 …

Why are my potato pancakes soggy?

Trying to cook too many at one time crowds the pan and makes the temperature of the oil drop, which will result in soggy latkes. Flip them when you see the bottom turning golden brown around the edges. Give them adequate time to brown– the less you flip latkes the better.

How do you keep latkes crispy?

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 you fry latkes in vegetable oil?

Potato pancakes are pan-fried in a small amount of fat over medium-high heat. You can use almost any kind of vegetable oil, olive oil, shortening — even butter. … That means you need an oil with a high smoke point — one that will not burn, smoke and break down easily at high temperatures.

Can I use olive oil to fry latkes?

Even over high heat, frying latkes takes a lot of time, which means you need an oil with a high enough smoke point that it won’t turn bitter on you mid-fry. So nix the olive oil and stick to fats like canola or peanut oil.

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How do you heat oil for latkes?

In a deep-fat fryer or heavy medium pot, heat several inches of oil to 375 degrees F. In batches, gently put the latkes into the hot oil and leave them alone to fry until golden brown, turning only once, about 4 minutes.

Why do my latkes taste fishy?

You know exactly what we’re talking about: latkes that reek of grease so strongly they sort of taste fishy. Surprisingly, this flavor is caused by frying oil that’s not hot enough. In fact, frying any food in oil that’s not hot enough imparts this unpleasant greasy flavor.

How do you make latkes not greasy?

Try a combination of flash frying and baking to reduce the greasy factor, and insure that the latkes are a light golden on the outside and fully cooked on the inside. Use a heavy cast iron skillet or stainless steel pan for the most even heat distribution.

Can you make latkes a day ahead?

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.

Can I make latkes with unpeeled potatoes?

Grate unpeeled potatoes using a hand grater or food processor fitted with the grate attachment. You can use a blender but your latkes will be more like pancakes. Squeeze excess water from the grated potatoes with paper towels and add lemon juice right away to prevent browning.

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What’s the difference between potato pancakes and latkes?

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.

Why are my latkes not crispy?

You’re Using the Wrong Amount of Oil

That means a generous amount of oil, but you’re not filling up a pot of it and lowering the latkes into it. Ideally, you want a good covering, so that the oil comes roughly halfway up the latkes.

Are latkes supposed to be soft?

Yes, a latke is made using potatoes, but it isn’t a potato pancake, nor is it a hash brown. A potato pancake is soft, smooth, and creamy in the center with a crisp exterior. … Think soft and fat with still-discernible pieces of grated potato. I’d choose latke over run-of-the-mill potato pancakes and hash browns any day.