Hannukah

[Baroness Tapuzina]

I make cauliflower "fritters" all during the year. Steam the cauliflower, mush it up, add chopped onion, egg, matzoh meal, and fry. How did you do yours, Baroness? And what besides cauliflower vs potatoes makes them "healthier?"

 

Click on the link in my original post and you will see how I made them; recipe is provided.

 

They are lower in carbohydrates than potato latkes. I also used whole wheat bread crumbs.

[Abbylovi]

I have come to the conclusion that I am not good at frying. My latkes came out greasy, burnt in some places, light in other and in general not very good. I guess in the scheme of things, not having a fry-ability is better for my heart. It also gives me even more respect for people who fry well.

[Ron Johnson]

I have come to the conclusion that I am not good at frying. My latkes came out greasy, burnt in some places, light in other and in general not very good. I guess in the scheme of things, not having a fry-ability is better for my heart. It also gives me even more respect for people who fry well.

 

Not necessarily operator error. A bad pan with hot spots and cooler spots can cause that type of problem. Also, a burner that is difficult to maintain the correct temperature can cause problems.

 

 

[Wilfrid1]

Or maybe she's just inept. Who knows?

[Abbylovi]

Uh, thanks for backing me up Wilfrid.

Ron, I was using my cast iron skillet, and yes while frying I noticed that I had to move the latkes around because they were burning on one side and raw on the other. After awhile, I just wanted to be done with it.

[omnivorette]

I have a pretty heavy non-stick frying pan and that always seems to work best for latkes.

[Wilfrid1]

Sounds like the heat might have been a little too high. These aren't the kind of things you want to quickly sear.

[Abbylovi]

The high heat would make them soak up the oil too?

[Wilfrid1]

Not that I am aware of. I think they are going to drink oil whatever the heat. It strikes me that the surface of a latke is going to burn quite easily, and in a way you don't want - it's exactly what you want with steak. But I know there are more expert latke cooks than me round here.

[omnivorette]

I think the trick is (or at least what works for me) is to let the oil heat for a while before you start frying, and keep the heat constant, not too low and not too high. It takes a while to fry a latke. They do get somewhat greasy though no matter what you do.

 

 

[Ron Johnson]

Cast iron is tricky because it really holds the heat. I think Wilf is correct, you were frying too hot. Guess it was your fault afterall.

[Wilfrid1]

Told ya.

 

Also, have some paper towels ready and let the latkes rest on them when they're done. Should take some of the grease away.

[Lippy]

The high heat would make them soak up the oil too?

 

It also sounds to me like a case of too-high heat. It takes some practice to get it right and even then, the latkes within one batch will vary, even if you are careful to keep adjusting the heat.

[Cathy]

Abby, what kind of fat did you use? Unless I use Crisco (now trans-fat free! ), my latkes don't work.

[Baroness Tapuzina]

I use a non-stick pan and always use canola oil. The oil does not have to heat up long before you begin using it. Especially, if you have a gas cooker. I always put a few pieces of shredded potato in the oil to test if it is hot enough. I find that latkes made with flour or matza meal are oiler than latkes made without.