Comments on: Latkas Recipes: Fear of Frying Therapy! Kugel and all Variations. Gluten-Free Friendly

By: Lévana

Lévana — Fri, 07 Dec 2012 12:04:22 +0000

Susan I would put the pan on a blech rather than in a warming drawer. Or, uncovered in a low temperature oven.

By: Lévana

Lévana — Fri, 07 Dec 2012 12:02:01 +0000

Nicole yes of course, this is why I list “any flour”

By: nicole

nicole — Thu, 06 Dec 2012 12:43:21 +0000

Hi Levana,
could I use rice flour instead of regular?

Thanks.

By: Susan

Susan — Wed, 05 Dec 2012 17:54:44 +0000

Thanks Levana. I plan to make latkas Thursday night and then serve for shabbat dinner (I get home too close to shabbat to make them on Friday). I intend to stack them upright in a pan as your describe, and heat them up before shabbos. I will then need to put them into my warming drawer to keep until dinner. The question: is there anyway to keep them crispy for dinner an hour or two later?

Thanks!

By: Lévana

Lévana — Tue, 04 Dec 2012 15:29:27 +0000

Prag, I must say we don’t look closely at nutrition when we fry latkas, so I look at my nutrition elsewhere, but I must say: Sweet potato latkas are fantastic, I add curry and cinnamon: Yum!

By: Prag

Prag — Tue, 04 Dec 2012 09:46:08 +0000

Great tips.

I’m not a great fan of frying either but you cant’ get away with it on Hanukkah.

Am right thinking it’s better to make sweet potatoes latkes as far as nutritional value goes?

By: Lévana

Lévana — Mon, 03 Dec 2012 13:09:54 +0000

Nina, start by reading my post on frying. What I live to do is, quite simply, work with 2 skillets. But even if you have only one skillet, if you follow my tips, you’ll go faster, and your oil temperature won’t drop. If some moisture forms at the bottom of your bowl, ignore it, and keep going.

By: Lévana

Lévana — Mon, 03 Dec 2012 13:06:13 +0000

Valerie yes you can. In my post on frying, there’s a whole paragraph on how to freeze them

By: Valerie

Valerie — Mon, 03 Dec 2012 01:23:56 +0000

Hi Levana. Can these latkes be frozen and not lose any of the crispy texture when you reheat them? Thank you.

By: nina

nina — Sun, 02 Dec 2012 20:23:51 +0000

I have a problem with soggy batters every time! I can only fry a few at a time and the first batch or two of completed latkas are ok, but the last batches are soggier because the batter has been sitting for a while waiting to be fried. Should I put the batter in a strainer before I fry it?