How to Fry Donuts and Potato Pancakes
The Food Network Kitchen shares tips and techniques for frying Hanukkah sufganiyots and latkes.
- Most experts suggest frying in neutral-tasting vegetable oil for the best results. If you do a lot of deep-frying, invest in a deep-frying thermometer (or a candy thermometer) to gauge the heat of your oil. For doughnuts of all sorts, a temperature between 360 and 375 degrees F will give you the best results.
- You're best off frying with fresh oil. Used oil has a far lower smoke point and, more importantly, a dangerously low flash point, or temperature at which it bursts into flames.
- A food processor fitted with a (medium) shredding disc takes the labor out of potato latkes and saves you from scraped knuckles. Once grated, place the potatoes in a strainer or a clean towel and squeeze out excess liquid.
- Fry sufganiyot or latkes in small batches to avoid lowering the oil temperature as much as possible. Otherwise, everything will end up soggy.
- For frying, nothing beats a cast iron pan. It maintains a constant temperature and its weight anchors it to the burner, reducing the risk of accidents.
- A good starchy potato such as the russet yields a crispier latke, but an all-purpose potato like Yukon gold will do just fine.
- Though latkes are always best hot out of the pan — with dollops of applesauce and sour cream on top — they can be made ahead of time, frozen, and reheated. You're best off freezing latkes on a cookie sheet before packing them into a freezer bag. Reheat in a 450 degree F oven and serve.
- The latke allows much room for improvisation. Grated zucchini, carrot, or apples are all welcome additions.
Learn more about the Jewish Festival of Lights and the traditional foods prepared in celebration.
Food Network Magazine shows you how to make the best short stack, plus some tasty toppings.
Getting ready for a special event? Find outdoor party ideas, 4th of July recipes and summer produce recipes along with great menus for entertaining from Food Network.
Create the perfect vegetable centerpiece for your Thanksgiving table, from Food Network Magazine.
Melissa d’Arabian professes her love for a holiday classic: mashed potatoes. She's sharing her secrets to ensuring mashed potato perfection every time and recipe ideas to try.
Food Network has tips, suggestions and easy recipes to make your Thanksgiving mashed potatoes better than ever.
These healthy potato recipes are perfect for St. Paddy's Day — and every other day, too.
Get the recipe for Ina Garten's Goat Cheese Mashed Potatoes, a make-ahead Thanksgiving side dish from Food Network Magazine.
Potatoes, butter, milk and seasonings. That's all it takes to turn out your most-impressive mashed potatoes yet this Thanksgiving.