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8425a5f0-773c-4ccd-b24e-9e75b44477a8.monita_photo
Monita

Monita is a Recipe Tester for Food52

added over 2 years ago

Ringing out the water is very important. I would also bake at 425 or 450 depending on how thick your latkes are.

32fb3935-151a-4db2-ac26-980d4c0d5cea.lorigoldsby
added over 2 years ago

Also...if you have a baking stone...that will help crisp up the latkes

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Shuna Lydon

Shuna is a pastry chef in New York City and author of the acclaimed blog Eggbeater.

added over 2 years ago

Have your pan in the oven heating to the oven's temperature. Then add your fat/oil of choice. When all is superhot, add yor dollops/mixture. This way, although you are "baking," you mimic "sauteeeing/frying" in that your heat source is truly hot. Waiting for these 3 things to get to the same temperature might result in a less crispy crisp.

6cb49ef7-38b5-4eb6-aae4-04078f60ca73.how_to_make_a_custard_part_1
Shuna Lydon

Shuna is a pastry chef in New York City and author of the acclaimed blog Eggbeater.

added over 2 years ago

p.s. I suggest enamel cast iron or cast iron or the heaviest stainless steel saute pan you have. The better the conductor of heat, the better the end result.