I have always struggled with making latkes. I am forced to limit the amount of oil that I cook with because of Jan’s dietary restrictions. As a result, fried foods are not a common occurrence in my household. Without enough oil in the pan to half-deep fry the potatoes the centers of the latkes never quite get cooked before the outsides are nearing burnt. Thank you cooking shows! I noticed that professional cooks sometimes “finish off” pan-fried dishes to avoid this problem. Ten minutes in a 350° oven insured that they were cooked and did not destroy the crispness of the latkes.
Tag Archives: breakfast
Jan and I were watching “Diners, Drive Ins and Dives” one night. One of the featured dishes was Lebanese Za’atar Pizza. Za’atar is a ubiquitous Middle Eastern spice blend with no clear set of ingredients. The word usually translated as “thyme” on the packages can be from a wide variety of related herbs depending on the locality. The Za’atar blend usually has “thyme,” sesame seeds, salt, and “other spices.” Sumac is a common addition, but any other additions and amounts are the closely held secrets of the blenders. This is not a blend that you are going to mix yourself and come anywhere even close to the commercial blends, so find a blend that you like by trying different producers.