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-> Recipe Collection
-> Yom Tov Dishes & Menus
watergirl
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Thu, Nov 28 2013, 3:26 pm
You know how when frying latkes ( or shnitzel or whatever else), the last batches look black from the used oil? Sk try this tip I just heard about... Peel carrots and cut them into thickish rings. Put a few pieces in with the oil and fry the batter as you normally would. The oil stays clean and no more ugly black latkes!
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Maya
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Thu, Nov 28 2013, 6:20 pm
I've heard of this before, but never tried it. Does it work?
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watergirl
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Thu, Nov 28 2013, 6:38 pm
Maya wrote: | I've heard of this before, but never tried it. Does it work? |
Yes!!! I change the carrots every few batches. The last batch will look just like the first batch.
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Cookies n Cream
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Thu, Nov 28 2013, 7:08 pm
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Mrs Bissli
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Thu, Nov 28 2013, 8:01 pm
What do you do with the fried carrots? Can you eat them? Also do you have to change carrot rings/sliced carrots as you keep on frying latkes?
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Butterfly
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Fri, Nov 29 2013, 12:19 am
I put a peeled carrot in the pot of oil when I fry donuts. Once the carrot turns black I replace it with a fresh one. Oil stays clear all the time as a result.
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zaq
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Fri, Nov 29 2013, 1:13 am
So what do you do with the blackened carrot?
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watergirl
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Fri, Nov 29 2013, 5:13 am
Toss it. It gets all oily and burnt.
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zaq
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Fri, Nov 29 2013, 10:05 am
No, thanks, then. That idea offends my bal tashchis gene. Besides, I don't mind blackened latkes at all. In fact, I prefer them.
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greenfire
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Fri, Nov 29 2013, 10:27 am
zaq I think we're related ... I wouldn't want to waste a carrot ... and I prefer darker crunchier latkes ...
but I'm suddenly wondering how fried carrots taste ...
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zaq
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Fri, Nov 29 2013, 10:35 am
Greenie! Are you my long-lost cousin Zelda? All us Zaqariases love crunchy dark latkes. Don't even think of serving us a "golden-brown" one.
I imagine fried carrots are delicious, like most fried foods, though you'd probably have to first parboil them and/or slice them paper thin to get them to cook through and through.
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Hashem_Yaazor
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Fri, Nov 29 2013, 10:41 am
You can use just a piece of a regular carrot. It's better than wasting oil
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greenfire
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Fri, Nov 29 2013, 10:53 am
zaq wrote: | Greenie! Are you my long-lost cousin Zelda? All us Zaqariases love crunchy dark latkes. Don't even think of serving us a "golden-brown" one.
I imagine fried carrots are delicious, like most fried foods, though you'd probably have to first parboil them and/or slice them paper thin to get them to cook through and through. |
perhaps ... but I cannot out myself on here ...
my other query is doesn't the carrots make the oil sweet - who wants sweet latkes ?!
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oliveoil
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Fri, Nov 29 2013, 11:03 am
I always do this when frying. Doesn't need to be rings. Any piece of carrot will do.
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Butterfly
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Fri, Nov 29 2013, 11:20 am
watergirl wrote: | Toss it. It gets all oily and burnt. |
This.
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Butterfly
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Fri, Nov 29 2013, 11:28 am
zaq wrote: | No, thanks, then. That idea offends my bal tashchis gene. Besides, I don't mind blackened latkes at all. In fact, I prefer them. |
Do you prefer blackened donuts as well?
Or when one cooks meat with onion and garlic isn't the onion/garlic baal tashchis as well? Most don't eat it ye know...
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zaq
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Fri, Nov 29 2013, 11:32 am
Well, Green, if you ever had zits, ate zucchini, visited the zoo, took zither lessons, had zebra-stripe jammies, knew what a ziggurat was or used zinc-oxide sunblock, you're a Zaqarias. Maybe not Zelda--I think she moved out West in 1899 or thereabouts after her dh gave her one zets too many--but maybe Zahava the Zealot (are you Zionist?)
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octopus
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Fri, Nov 29 2013, 1:46 pm
Butterfly wrote: | zaq wrote: | No, thanks, then. That idea offends my bal tashchis gene. Besides, I don't mind blackened latkes at all. In fact, I prefer them. |
Do you prefer blackened donuts as well?
Or when one cooks meat with onion and garlic isn't the onion/garlic baal tashchis as well? Most don't eat it ye know... |
I do.
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