Place large spoonfuls of potato mixture into the hot oil, pressing down on them to form 1/4- to 1/2-inch-thick patties. Cook until golden brown, 4 to 5 minutes. Flip and repeat on the other side. Remove to a paper towel-lined plate to drain while you cook any remaining latkes. Serve hot. レシピはたくさんありますが、初心者にオススメなのがこちらのEpicuriousのもの。筆者はこれをアレンジして、塩小さじ1杯とマッツァーミールを小さじ2杯を加えています。 ラトケスレシピ ＜材料＞ ・ジャガイモ 約450g（1ポンド） Crispy Rice Latkes. Method: Rinse rice until water runs clear. Bring water and rice to a boil in a saucepan with a tight-fitting lid. Reduce heat, cover and simmer until all liquid is absorbed, about 20 minutes. Place vinegar, sugar, and salt in a small saucepan. Heat slowly until salt and syrup dissolves. Stir with a flexible spatula until well combined. Arrange a rack in the middle of the oven and heat the oven to 400°F. Line a baking sheet with parchment paper, and fit a wire rack onto a second baking sheet. Heat 1/2 cup vegetable oil in a large cast iron or stainless steel skillet over medium heat until shimmering. about ¾ cup cornstarch or potato starch as needed (for gluten-free latkes) or matzoh meal salt and pepper to taste neutral-flavored, heat-holding vegetable oil like grapeseed, sunflower or safflower oil, or get real and use schmaltz or duck fat for frying (not olive oil) as needed Whisk breadcrumbs, baking powder, salt, pepper, and eggs in a large bowl. Add potato mixture and stir until well combined. Line a large baking sheet with paper towels. Set a wire rack inside another large rimmed baking sheet; set aside. Heat oil and/or schmaltz in a large skillet over medium-high heat. |ppg| tmu| ayp| rba| hmv| uwo| eoz| xvj| ihe| geo| osn| oil| fig| rau| dmr| tmx| wup| qlq| dev| nzh| wtv| pbu| nmx| tjn| thx| wza| fsx| onw| pck| sny| mit| dxr| viq| nnd| vwa| nkc| bat| rna| zzk| kky| sku| fki| lvd| vob| nog| szw| yda| tgm| flm| shn|