Ready to fry up some latkes? Here are a few tips
During Hanukkah, there's a whole lot of frying going on.
The Jewish holiday, which begins Sunday evening and spans eight days, is also known as the festival of lights. It commemorates a one-day supply of oil that miraculously lasted eights day during a revolt by the Maccabees against the Seleucid Empire. Because of the long-lasting oil, foods fried in oil, including the potato pancakes known as latkes, are traditional during Hanukkah.
Over the years, I've learned a few things about turning out perfect latkes. These tips from the Free Press recipe archive will ensure that your latkes are crisp on the outside, soft on the inside and, of course, not greasy.
● Starchy potatoes like russet or baking potatoes work best, but you can also use unpeeled or peeled red skin potatoes, Yukon Gold potatoes (which will be softer) and sweet potatoes.
● You can also mix in other shredded vegetables such as carrots and parsnips. If you use zucchini or summer squash, pat them dry thoroughly.
● Use the large holes of a box grater to shred the potatoes. If you have a food processor, use it with the shredding disc. It works really well.
● Always squeeze out the excess moisture from the potatoes once shredded. Place shredded potatoes on a clean kitchen towel (non-terrycloth) and wrap up tightly. Twist the towel into a bowl or over a sink to squeeze out excess moisture.
● Use a neutral oil with a high smoke point like vegetable or canola oil. Olive oil has a low smoke point, and if you have it at high, you run the risk of burning the latkes.
Esther Kraft's Potato Latkes
Makes: about 24 / Prep time: 15 minutes / Total time: 1 hour
Lemon juice
6 russet potatoes
1 large peeled, quartered onion
4 eggs
¼ cup flour
1 teaspoon baking powder
¼ cup matzo meal or as needed
1 tablespoon salt
Canola oil as needed
Peel the potatoes and then cut them into cubes. As you cube them place the cubes in a bowl and sprinkle them with lemon juice to prevent them from darkening.
In a food processor, grate the potatoes and the onion. Once grated, remove the mixture from the food processor and place in a tea towel. Bring up the edges, encasing the potato mixture, twist to squeeze and press out as much water as you can. Put the mixture in a bowl and add the eggs, flour, baking powder, matzo meal and salt.
In a large skillet, heat about ¼-inch of oil over medium-high heat. When oil is hot, and working in batches, place heaping tablespoons (almost 2 tablespoons) of the potato mixture in the hot oil and flatten it. Brown the latke about 1½ minutes on each side.
Repeat with the remaining mixture, pressing the mixture against the side of the bowl when you scoop it out to drain any additional excess liquid.
Transfer to a paper towel-lined plate. Serve latkes with sour cream or applesauce.
From Esther Kraft, Farmington Hills. Tested by Susan Selasky for the Free Press Test Kitchen.
A few quick bites …
Baobab Fare brunch and new food truck
On Sunday, East African restaurant Baobab Fare is hosting its first halal brunch. Two seatings are available between 11 a.m. and 3 p.m. On the menu are coffee or African tea, salad with mango and other vegetables, scrambled eggs, chapati, samosas, beignets, and porridge. Brunch tickets are $55 per person.
This brunch will be celebrating the arrival of a large size of Ji, Baobab Fare's passion fruit drink. It's now sold in 32-ounces bottles. Baobab Fare also announced it will be extending its Burundian offerings around Detroit and will offer street foods like its chapati, an unleavened flatbread piled and rolled with options of beans and chickpeas, beef or eggplant. The restaurant is in New Center at the corner of Woodward Avenue and Grand Boulevard
Karl's closes
Beloved Karl's from lauded chef Kate Williams has closed. Located on the second level of the Siren Hotel on Broadway in Detroit, Karl's was noted for many dishes, but the standout was its pancakes. There were also sandwiches and salads, including a Maurice-style salad. The closing was announced on Karl's Facebook page.
"We did not expect this to happen, but we are focusing on the incredible time we have had caring for our guests and working with our amazing team over the last few years here," the post read. Williams, an award-winning chef, is best known as the owner of the Lady of the House in Corktown, which closed in February 2021.
Menu revamp features craft beer pairings
Smith & Co. in Midtown has revealed a revamped food menu, pairing a variety of dishes with plenty of trendy twists and craft beers. The new menu is described as "pub comfort food with an elevated twist."
Many of the dishes were created to pair with a selection of craft beer from Nain Rouge Brewery. The brewery is the sister business of Smith & Co. and is located across the side courtyard. There are new appetizers, sandwiches, large plate offerings and pizzas. Appetizers with trendy twists include Nain Rouge beer cheese fondue served with a warm jumbo pretzel, braised bulgogi beef and kimchi fries.
New on its large plate menu is Nain Rouge mac and cheese with beer cheese, a Detroit fried chicken bowl and a vegetarian option of lentil Bolognese.
Pizzas from the restaurant's new marble ovens are "beerable," according to Smith & Co. chef Jermaine Mills. Varieties include mushroom, three meat and BBQ chicken. The signature pizza features bulgogi beef. There's also a vegetarian option and an option to add vegan cheese.
Happy hour at Smith & Co. is 4-6 p.m. Wednesday through Friday. Regular hours are 4-10 p.m. Wednesday through Saturday and 4-9 p.m. Sunday. The restaurant is at 644 Selden St. in Midtown Detroit.
Salad and bowl food concept opens in Troy
Nationwide chain Sweetgreen has opened its second metro Detroit location in Troy.
Sweetgreen is a fast-casual chain with a multitude of healthy salad and bowl food options. its menu includes a selection of composed bowl foods, salads and sides. Its bowl menu items are built upon fresh greens, including the kale and romaine in its kale Caesar salad and baby spinach in many roasted chicken bowls. The fresh greens are paired with grains, legumes and an array of vegetables.
Warm bowls include its popular harvest bowl with roasted chicken, roasted sweet potatoes, apples, goat cheese, roasted almonds, warm wild rice, and shredded kale with a balsamic vinaigrette.
Sweetgreen is committed to focusing on bringing healthy options to communities, reducing its carbon footprint, and sourcing locally and sustainability. A chalkboard on the wall lists the farm where certain menu items hail from.
The company got its start in 2007 when three college friends, Nicolas Jammet, Jonathan Neman, and Nathaniel Ru were looking for healthier food options. Their first Sweetgreen was a very small 560-square-foot place with a mission to "connect people through food," according to its website. "
This nearly 3,000-square-foot location in Troy is at 730 East Big Beaver. Inside, its dining area features banquette-style seating along with counter seating.
Contact Detroit Free Press food writer Susan Selasky and send food and restaurant news to: sselasky@freepress.com. Follow @SusanMariecooks on Twitter.
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This article originally appeared on Detroit Free Press: Perfect latkes, a brunch at Baobab and new menu offerings
