Categorized | Restaurants

Tips for Making Great Latkes

Print Friendly

Latkes at Roaring Fork

Roaring Fork, 1806 N. Loop 1604 W., will be serving latkes during Hanukkah, Dec. 1-8. The fried potato cakes will be paired with applesauce.

Jewish people traditionally eat fried food during Hanukkah to commemorate the oil that was supposed to only last one night, yet miraculously burned for eight days when the Maccabees purified and rededicated the holy Temple in Jerusalem more than 2,000 years ago following their victory over the Greeks, according to the restaurant.  Fried potato pancakes (“latkes in Yiddish or “levivot” in Hebrew) are a Jewish culinary tradition that dates back at least 900 years.

“Growing up, I looked forward to latkes at the dinner table this time of year, so seeing them at Roaring Fork brings back a lot of memories,” said Barbra Hamil, general manager of the restaurant. “This is the start of a great tradition at the restaurant.”

Executive chef Matt Inouye offers the following tips if you are making latkes at your home:

  • Purée slightly to make the potatoes lacey.
  • Soak the potatoes in club soda to keep them white and crisp.
  • Purée slightly after shredding to give them a more delicate mouth feel.
  • If too loose, use a little potato flour to help them crisp.

For more information, call 210-479-9700.

Be Sociable, Share!
Be Sociable, Share!

Comments are closed.