How to Make the Perfect Latke Slideshow

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In order to get the perfect consistency for frying latkes, says Mummert, prepare the batter a few days in advance. If you’re making "lattice-style" latkes, which are the latkes where you can visually see the shredded potato, store the grated potatoes in cold water and add them to the batter at the last minute, after squeezing them dry.

Work in Advance

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In order to get the perfect consistency for frying latkes, says Mummert, prepare the batter a few days in advance. If you’re making "lattice-style" latkes, which are the latkes where you can visually see the shredded potato, store the grated potatoes in cold water and add them to the batter at the last minute, after squeezing them dry.

Perfect-Every-Time Latkes

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Everyone's got their own theory for the perfect latke, and Roger Mummert's is matzoh meal and safflower oil. For the perfect latkes, make sure the oil is extra hot and that you don't overcrowd the pan. 

Click here to see the Perfect-Every-Time Latkes

Keep Your Batter Dry

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It’s important that your batter is as dry as possible before frying, so squeeze the potatoes hard to extract excess moisture before making the batter.

Mexi-Latkes

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If you're looking to spice up your latkes, this Mexican-style recipe adds a bit of spice with jalapeño peppers. For a taste of freshness, they're finished with a cilantro sour cream and a squeeze of fresh lime juice. 

Click here to see the Mexi-Latkes Recipe

Avoid Flour

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While there are many latke recipes that call for flour, Mummert advises against it because it can weigh down the latke. He suggests using matzoh meal or cornstarch instead for a light latke.

Latke-Maki

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Ever think of sushi and latkes on one plate? This recipe does, with crispy fried latkes rolled up with cucumber, rice, and nori. Think of it as a Jewish tempura roll. 

Click here to see the Latke-Maki Recipe

Keep Them Small

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While a nice big and round latke sounds quite appetizing, Mummert suggest keeping latkes small. The smaller they are, the faster they’ll cook and the better chance that they’ll have an evenly fried surface. Also, adds Mummert, smaller latkes means more latkes to go around. 

Make Sure the Oil is HOT

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Don’t begin frying your latkes until you’ve tested the oil to make sure it’s hot enough. Place a drop of the batter in the oil — if it sizzles up to the top immediately, the oil is ready.

Spana-Latke-Kopita

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These latkes get a Greek treatment with freshly cooked spinach and feta cheese mixed into the batter. 

Click here to see the Spana-Latke-Kopita

Bring on the Oil

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Hey, latkes are all about representing that oil right? So bring it on. Make sure to use a lot of oil and to avoid overcrowding the pan so that your latkes are nice and crispy.

There's No Fixing Them

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If your latkes start to burn because of too little oil, don’t try to save them by pouring more into the pan. Throw away the burnt latkes and start from scratch — it’s the only way to get the perfect latke.

Serve 'Em Hot

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While it’d be nice to cook up a batch of latkes to last you through all eight night of Hanukkah, there’s really no good way of reheating them, so serve them fresh or not at all.