What are your tricks for crispy fritters? I salt the grated potatoes and then squeeze the excess water out before making the dough. Also, instead of flour I use cornstarch.
What are your tricks for crispy fritters? I salt the grated potatoes and then squeeze the excess water out before making the dough. Also, instead of flour I use cornstarch.
Do your latkes look like this? I have a feeling I don’t use as much corn starch/flour or grate them larger so the strands of potato are more defined. But maybe I’m splitting hairs!
And my trick for good latkes is frying them in schmaltz! No sour cream with those, applesauce only, but the chicken flavor is worth it. And, of course, the gribenes! 🤤
They seemed like not-quite-right latkes, which is part of the reason I bothered to comment. Maybe a proper latke recipe would help OP see potato fritters from a new perspective, and it does seem like he would enjoy an ashkenazi recipe here.
I often see them look like this with goyische recipes from other parts of Europe. The potato pancake recipes of Europe sprung up around the same time, shortly after the Columbian Exchange, and there’s a slight regional variance to them. The Ashkenazi latke seems identical to the Reibekuchen from the Rhineland. Had some at a Weihnachtsmarkt in Cologne which was perfect when I was feeling homesick one year.