Include This Vegetable for Flawlessly Crispy Latkes Every Time

During Hanukkah, families celebrating their Jewish traditions follow various customs, one of which is preparing traditional foods. A staple dish during this holiday is the potato latke. Many home cooks struggle with soggy latkes, often due to frying at excessively high heat. An unexpected solution for achieving golden, crispy latkes is to include a carrot in the frying process.

This method has gained attention thanks to cookbook author Adeena Sussman, who shared on Instagram that she learned the tip from culinary educator Kim Kushner. In Sussman's demonstration, she places a whole carrot into the frying pan before adding the latkes. The carrot remains in the oil while the pancakes cook, then is discarded afterward. She notes that peeling the carrot is optional and recommends trimming any green tops to prevent burning.

Why a Carrot Helps Your Latkes

According to Sussman, adding a carrot while frying is inspired by a North African technique used for centuries to fry various foods like fish, schnitzels, and doughnuts. This approach keeps the oil clean and enhances flavor. During frying, small food particles separate and float in the oil, eventually burning and darkening it. The carrot acts like a magnet for these particles, preventing them from burning and extending the oil's usability.

Additionally, the carrot functions as a thermal stabilizer, helping regulate oil temperature. This is particularly useful on electric stoves, which tend to cycle heat, and it reduces the risk of sudden temperature spikes. Using this simple trick ensures your latkes come out crispy and consistent every time.

With this method, you can impress guests at your next Hanukkah celebration by serving a latke bar with toppings like caviar, crme frache, and lox.

Author: Chloe Ramirez