"As for binders, you have options-flour, matzo meal, breadcrumbs, even baking powder-but my favorite is potato starch. It creates an ultra-crispy exterior while keeping the mixture light, plus it's naturally gluten-free. Frying in neutral oil gives the most even browning, but schmaltz (chicken fat) is an excellent traditional choice. If you use schmaltz, cook over medium heat; its lower smoke point means the latkes brown faster."
"How do I make latkes extra crispy?Potato starch is the key to crispy latkes. Avoid rinsing your shredded potatoes, as this will wash away their natural starch, and squeeze out as much liquid as possible from both the potatoes and the grated onion. Here, we add extra starch to help perfect those lacy, golden edges. Can I make latkes ahead of time?Yes! Fry them, drain well, and keep warm in a 300° oven for up to 30 minutes."
"What's the best oil for frying latkes?Neutral oils like vegetable or canola oil give the most even browning. Schmaltz adds amazing flavor but browns more quickly; when using schmaltz, you'll need to cook the latkes at a lower temperature for a longer time to avoid scorching. Avoid olive oil, which doesn't have a high enough smoke point."
Choose russet potatoes for higher starch and the best fluffy interior; substitute one russet with a sweet potato for slight sweetness. Do not rinse shredded potatoes; squeeze out excess liquid from potatoes and grated onion to retain natural starch. Use potato starch as the preferred binder for an ultra-crispy exterior while keeping latkes light; flour, matzo meal, breadcrumbs, or baking powder are alternatives. Fry in a neutral oil for even browning, or use schmaltz but cook over medium heat to avoid burning. Serve piping hot with sour cream and applesauce and reheat in a 425° oven to restore crispness.
Read at Bon Appetit
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