What technique should I use to make latkes for a party so that I don't have to stay in the kitchen?
What usually happens is that I fry up fresh latkes during a party and I end up in the kitchen for the majority of the party.
Is there a way for me to precook the latkes and then still have them taste fresh and crispy when the guests arrive?
Here are some options that I'm thinking of but don't know if it will work well:
- Fry them up as usual and keep them on a rack in a warm oven before the guests arrive
- Do a quick fry and keep them in the oven...when the guests arrive refry them (hopefully this will take less time).
- Get other to take turn to fry up the latkes. :)
Best Answer
Number 3 will give you the best results. There simply is nothing as great in this world as a latke crisp from the frying pan, having spent but a couple seconds on a paper towel receiving the blessing of a few flakes of good sea salt.
I've never tried number 2. If you do, please report back.
Number 1 will not give you crisp latkes. They will still have the delicious taste of homemade latkes, but they will be soft, not crunchy.
Pictures about "What technique should I use to make latkes for a party so that I don't have to stay in the kitchen?"
How do you make latkes in advance?
If you prefer to make them ahead, line a large baking pan with parchment paper and lay the latkes out in a single layer. Let them cool completely and then cover with plastic wrap and store in the fridge for up to 24 hours.Can you make potato latkes the day before?
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\xb0 oven until they're crisp again.How do you keep potato latkes warm and 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.How far in advance can you grate potatoes for latkes?
When you're making latkes, you can grate the potatoes up to about 3 hours ahead. They will turn pinkish brown, but they are about to be fried into golden perfection, so it doesn't matter. As the potatoes sit, the will leech a lot of liquid; drain and discard the liquid before mixing with flour, egg, etc.How to Make Unbelievably Crispy Latkes - Recipe \u0026 Technique (Hanukkah Potato Pancakes)
More answers regarding what technique should I use to make latkes for a party so that I don't have to stay in the kitchen?
Answer 2
One possible 4th alternative, which I've never tried, so have no idea if it'll work or not.
Fry up the latkes 'til they're almost done, then put on a wire rack, on top of a sheet pan. Go ahead and let them cool. When the guests arive, pop them into a hot oven (450F or above), to crisp them back up. You might need to turn them over, to expose both sides to the heating element. (and, if that's the case, you might not need it on the wire rack, but it'll help keep them from getting soggy).
If you went with number 2, and went for a second fry, I'd probably use techniques from double frying french fries ... use a slightly lower temp for the first fry, so they cook through, and then a hotter second fry, to crisp them up. I don't even know if you'd need to keep them warm in the oven; it might be better to let them cool so they set up a little bit to make it easier to get them into the second fry in one piece.
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Images: Julia Larson, Kampus Production, Ketut Subiyanto, Julia Larson