For crispy latkes, make sure to get as much of the water as possible wrung out of the grated potatoes. And be sure to use hot oil/fat for frying. Look at the kitchn site, whose recipe for latkes has lots of tips on method. Have never used or heard of adding potato flour to make them crispy. But if it’s the same as potato starch, that IS mixed in some recipes (recovered from bottom of bowl in which shredded potatoes sat in water). If you’re interested, maybe make two batches side by side with and without added potato flour, and see which you like better.
as Nancy said: after grating the potatoes and onions (a mix of yukon gold and russet works well) pile the gratings in a cheesecloth pouch or tea towel and twist the ends. Squeeze hard into a bowl to to extract as much liquid as possible, and allow to settle. Pour off the top liquid, retaining the potato starch at the bottom of the bowl and scrape that back into the grated potatoes along with some salt and pepper. The retained potato starch will make them crisper.
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And be sure to use hot oil/fat for frying.
Look at the kitchn site, whose recipe for latkes has lots of tips on method.
Have never used or heard of adding potato flour to make them crispy.
But if it’s the same as potato starch, that IS mixed in some recipes (recovered from bottom of bowl in which shredded potatoes sat in water).
If you’re interested, maybe make two batches side by side with and without added potato flour, and see which you like better.