Latkes Recipe Olive Oil

Remove from the skillet and set aside on a wire rack to drain.

Latkes recipe olive oil. Repeat this process adding more olive oil if necessary. Remove latkes from pan and keep warm. In a large heavy bottomed skillet over medium high heat heat the oil until hot.

Since this oil was made of olives it seems only fitting that we use olive oil to fry up the latkes. Once the oil is hot carefully add patties to the skillet and fry until golden brown about 2 minutes per side. Repeat until all the batter is used adding additional.

Repeat procedure 5 times to form 6 latkes. Use a 1 4 cup measuring cup a fish spatula your fingers and a fork to form a flat four inch patty. To store frozen latkes fry them and drain the oil then place them in single layers separated by wax or parchment paper in an airtight sealed freezer bag or tupperware.

Remove hot crisp latkes from the oil and drain on paper towels. In a medium bowl stir the potatoes onion eggs flour and salt together. Place large spoonfuls of the potato mixture into the hot oil pressing down on them to form 1 4 to 1 2 inch thick patties.

Heat oil in a large skillet over medium high heat. Sprinkle with paprika and drizzle with olive oil. Spread hummus on the latkes.

Add 2 tablespoons olive oil to pan and swirl to coat. Fry until each side is dark golden brown. Top with chopped pitted kalamata olives and chopped parsley.