Bake the giant latke for 23 to 25 minutes, or until it’s deep golden brown and crispy. If needed, bake a little longer to ensure maximum crispiness.

"Whites have a high water content and make latkes crispy," says Frankel. "Yolks make them cakey." 5. Don't use cheap oil "Olive oil gives better flavor and it's healthier than frying in another ...

These frozen latkes have got you covered. advertisement. Eater. The Best Frozen Latkes for Anyone Who Can’t Fry Their Own. Story by Nick Mancall-Bitel • 3mo. I ’m a pretty stubborn latke cook.

Here's the ingredients you'll need to recreate the dish at home: 5 cups (about 2 pounds) russet potatoes, washed 2 eggs 2 tablespoons all-purpose flour ...

Pro tip No. 4: Degrease and serve those latkes as fast as you can. Set up a degreasing station in advance. Spread newspaper or a brown paper bag out on a counter, then cover with a layer of paper ...

Poutine Latkes. Ingredients: Latkes 1 lb shredded potatoes (4 cups). Note: Frozen works great. ... can we be our best selves and help craft the world in which we all wish to live. ...

A latke topped with roasted beets from Safta at the third annual latke competition at the JCC in December 2024. (Sara Rosenthal/Special to The Denver Post) “We like to get creative,” Pollack said.

If you don’t want to make your own latkes for a Hanukkah latke party, there are plenty of good pre-cooked, shippable options from Zabar’s, Russ & Daughters, and more.