The more latkes and doughnuts we taste as we prepare our Hanukah recipes, the more I feel I have to write about the latke and doughnut-making process. What I’ve learned actually applies to frying anything but it makes the difference between a soggy fried item and a crisp, crunchy and decadent dish. So forgive me…a few more frying tips for 2011.
Use enough oil: To cook food evenly, you need about ¾ inch of oil for shallow frying and 1 inch for deep-frying.
Watch the temperature: Between 300 degrees and 350 for latkes and 275 to 350 for doughnuts gives you a crisp crust and tender interior. Too low, and food will suck up oil like a sponge. Too high and the food will burn.
Get a good thermometer: See our great products section for my favorite one.