Baked Potato Latkes – Gluten-Free, Oil-Free Vegan Recipe (2024)

FAQs

What is the best oil to use for latkes? ›

Vegetable oil or canola oil is usually best, because of its high smoking point. Latkes were traditionally made with schmaltz, or chicken fat, so if you have access to it, you should certainly add it in, because it does contribute to the flavor.

Choosing the right oil makes all the difference between latkes that are golden and savory and ones that end up oily and rancid. Using schmaltz, aka rendered chicken fat, is the traditional way to fry latkes, imparting a rich flavor to the potato pancakes.

The best oil to cook latkes in is one with a high smoke point, like avocado, canola, peanut or sunflower oil, which all have a smoke point of 400°F or higher. Because latkes can take a while to cook, this ensures that your latke can have a nice crispy and golden exterior without getting burnt.

It's perfectly fine to use olive oil for frying—in fact, it's a millennia-old tradition among the Roman Jews.

If you don't have any vegetable oil on hand, you can substitute another neutral high-heat oil. Canola, safflower, peanut or grapeseed oils are all great choices. Refined versions can reach even higher temperatures than unrefined ones.

Potato pancakes are softer thinner than latkes. This comes from the way they are prepared. Pancakes are made from finely grated potatoes, whereas, latkes are larger gratings. This makes the latkes crunchier than the pancakes.

During the Jewish holiday, eating crispy, fried, slightly oniony potato pancakes represents perseverance, and a little bit of magic. But miraculously it lasted eight days. Centuries after the fact, Jews were told to celebrate by eating foods cooked in oil.

These potato pancakes (called latkes) are meant to symbolize the miracle of Hanukkah, when the oil of the menorah in the ransacked Second Temple of Jerusalem was able to stay aflame for eight days even though there was only enough oil for one day. The symbolism comes in the form of the oil in which latkes are fried.

Why are my potato pancakes falling apart? Not enough binder to hold them together. This is one of my faults as well. Add some flour to the mixture & that should help.

Generally, olive oil, avocado oil, and canola oil are healthful for cooking with. Sunflower oil may be good for shallow frying. Oil reaches its smoking point once it starts to smoke and break down. Once it passes the smoking point, it releases free radicals that can cause damage to cells in the body.

Is peanut oil good for latkes? ›

Creating a light, crisp texture, peanut oil comes in second place for most chefs only out of an abundance of caution for those with nut allergies. As Raileanu explained, “peanut oil is the hippest oil to fry anything these days. It does make for a perfect texture on the latke, especially if you are deep frying.”

What can you substitute for canola oil when baking? Replacing your baking oil is probably easier than frying oil. Butter is my favorite, but you can use vegetable, safflower, grapeseed, or sunflower oils for an economical replacement. Avocado or light olive oil works great, too, but they're much more expensive.

I will have to travel with them for two hours and latkes are only good as soon as you fry them. What can I do to keep the potato batter from turning brown? A: When shredding the potatoes be sure to add some acidity (such as a teaspoon of white wine vinegar or concentrated lemon juice to the water.

LATKE (pronounced 🙃 LAT-ka) is like a Jewish hash brown. It's also called a potato pancake! 👌Served with sour cream & apple sauce. POTATO KNISH is pastry dough on the outside & 😜mashed potatoes on the inside!

When ready to reheat, place in a 375 degree oven for about 10 minutes (7 if using a convection oven) until heated through just prior to serving. A convection oven setting will produce a more crispy result.

Canola oil is one of the best oil for chips fries and is often used for fat-free potato chip recipes.

Long accepted as a standard deep frying oil because of its neutrality, high smoke point, and ready availability (on the bottom oil shelf of most grocery stores), peanut oil is the choice of home fryers as well as chains such as Five Guys Burgers and Fries.

Today, the most popular oils used for crisp frying are: palm oil or its fractions, and also high-oleic sunflower, rapeseed and soybean oils. Quite popular also are hydrogenated vegetable oils (soybean, sunflower and rapeseed), characterised by enhanced thermo-oxidative stability (Kristott, 2003, Rossel, 2003).

Neutral, low-cost oil such as vegetable oil, canola oil, safflower oil, peanut oil, corn oil, coconut oil, avocado oil, etc., work well for roasting. These oils have a high smoke point, allowing the potatoes to get very hot to achieve maximum crispiness.