Chowhound Presents: Table Talk with Yotam Ottolenghi and Helen Goh of Sweet: Desserts from London's Ottolenghi | Ask Your Questions Now ›


Latke pointers


Kosher 12

Latke pointers

CloggieGirl | Dec 11, 2009 08:39 AM

I'm helping a severely cooking-impaired (if you can't microwave it, toast it, or pour milk over it, no dice) with a channkah/ channukat ha bayit party next week and was looking for some pointers. I grew up with sufganiyot and rosti (a swiss and german thing which is like a latke the size of a frying pan that is cut into pieces like a pie) so I'm wondering what the american consensus is on latkes: how thick should they be? how crispy? crispy all the way trhough or soft in the middle? is adding cheese to the mix a recipe for disaster?

Any other tips for making them is also appreciated. I know to soak the potato bits in cold water, drain and dry well before frying but I'm guessing on the rest.

Want to stay up to date with this post?

Recommended From Chowhound