Rallymama (rallymama) wrote in jewishrecipes,

Is this so much to ask?

I make LOUSY latkes, and every year I'm determined to fix the problem. I think the biggest issue I have now is not letting the oil get hot enough to fry them properly. But here's the question - exactly what is "hot enough"? I have never seen a recipe that gives a temperature at which the oil should be before dropping in the batter, a piece of data that's usually the first thing listed in a deep-frying recipe. Why are latkes relegated to the hazy realm of "medium-high" heat?

This is the one time a year that I fry, so I'd like to get it right this time. Any suggestions for the proper temperature to get them GBD on the ourside, and cooked but not greasy on the inside?
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