The Reason You Should Have A Carrot On Hand When Making Latkes

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In time for Hanukkah, which begins at sunset on December 18 and runs for eight nights until nightfall on December 26, Adeena Sussman of The Kitchn has shared a few tips she calls "fried-and-true" for perfect latkes. 

To avoid oxidation, keep the shredded potatoes in a bowl of cold water until you are ready to cook. Avoid a common mistake while making latkes and begin by squeezing the potatoes in a towel to remove all excess water. Any liquid will prevent the latkes from crisping. 

To avoid burning the latkes, Sussman recommends using a heavy-bottomed skillet to fry them; using a nonstick is unnecessary. Although latkes can be made in any size, Sussman recommends making smaller ones since they are easier to manage. Despite the story of Hanukkah we were told, Sussman replaced the olive oil with a neutral oil, like canola, with a higher smoking point to avoid burning the oil.

As an insurance policy to keep the oil "pristine and less prone to burning," Sussman places a whole carrot in the frying pan that acts like a magnet, attracting small pieces of food that would burn in the oil. The carrot also helps keep the oil at a consistent temperature and can be used for multiple batches. Once it is wilted and caramelized, replace the carrot with a new one.

Latkes make a delicious side dish that shouldn't be relegated to once a year. Save a few latkes for an unbelievable egg, cheese, and latke breakfast sandwich.