Frozen latkes can still be crispy

Frying up the perfect Hanukkah latke —- and getting it to the table while still hot —- is no easy feat. And it’s not for everyone.

That’s because frying is a finicky art that requires an excellent sense of timing and a careful eye kept on temperature. As a result, most people produce oil-sodden hash browns instead of deliciously crisp latkes.

Plus, some people just don’t want to spend all eight nights of Hanukkah (which begins at sundown Sunday) getting splattered with hot oil.

Hence the growing appeal of frozen latkes. Just open the box, pop in the oven and nosh.

Frozen latkes aren’t new and can be purchased at Trader Joe’s, Whole Foods and other grocery stores. Most varieties are available year-round.

But if the idea of buying your latkes is at odds with your holiday ethic, there are other cheats to keep you out of the kitchen during Hanukkah.

Ronnie Fein, author of the cookbook “Hip Kosher,” makes large batches of them ahead of time and freezes them.

After frying the latkes, Fein arranges them on baking sheets, lets them cool, then freezes them on the sheets. Once the latkes are frozen, she double-bags them in freezer bags, then stores them in the freezer.

To heat, Fein bakes the frozen latkes at 425 to 450 degrees for 15 minutes, turning them repeatedly to prevent burning.

It’s a reheating technique she also recommends for store-bought latkes. “Cook them longer than the package says, because they’re never crispy enough,” she says.

Also, when serving the latkes, it’s best to arrange them in a single layer on a platter. “A big mistake people make is piling them on top of one another,” Fein says. “They’re going to get soggy that way.”

If you make and freeze latkes in advance, consider increasing any seasonings the recipe calls for, says Jayne Cohen, author of “Jewish Holiday Cooking.”

“Flavor deteriorates in the freezer, especially onions,” she says.

Whether you freeze your own latkes or buy them, having them premade frees you up to focus on presentation and toppings (of which applesauce and sour cream are most traditional).

Cohen also recommends blending chives, green onions or smoked salmon with sour cream or yogurt to add flavor and color the topping.

Tired of the tradition? Fein suggests topping latkes with guacamole or tzatziki (a Greek cucumber-yogurt dip). Another good option is a blend of plain yogurt or sour cream with mustard and white horseradish.

“Essentially what you’re doing is jazzing up the sour cream,” she says. “It has the same kind of smooth, cold feeling in your mouth, but you’re getting a different flavor.”

Cohen suggests a dollop of caviar, slices of smoked fish or even a drizzle of a soy sauce, ginger and vinegar-flavored sauce.

Oven-crisped Golden Potato Latkes

12 servings

Hands on: 45 minutes

Total time: 45 minutes

1 1/2 pounds Yukon Gold potatoes, peeled and grated

1 medium sweet onion, grated

2 medium shallots, grated

1/4 cup all-purpose flour

1 teaspoon salt

1/2 teaspoon ground black pepper

1 egg, lightly beaten

8 teaspoons canola oil, divided

Preheat oven to 450 degrees. Lightly coat a baking sheet with cooking spray. Spread the grated potatoes, onion and shallots on a clean dish towel or a large piece of cheesecloth. Roll up the towel and squeeze over the sink to extract as much liquid as possible from the mixture. Transfer the mixture to a large bowl.

Add the flour, salt and pepper, then toss to mix well and coat the vegetables with the dry ingredients. Add the beaten egg and 2 teaspoons of the oil to the potato mixture, then toss well.

In a large nonstick skillet over medium-high heat, heat 2 teaspoons of oil.

Using a 1/4-cup measure to scoop the potato mixture, make 4 latkes in the skillet. Use a spatula to flatten each mound of potato batter into a 3-inch pancake. Cook until crispy and lightly brown, 2 to 3 minutes per side.

Transfer the latkes to the prepared baking sheet. Repeat using the remaining oil and potato mixture to fry 2 more batches.

When all the latkes are fried and arranged on the baking sheet, place the sheet in the oven and bake until the latkes are crispy and hot, about 10 minutes.

Per serving: 87 calories (percent of calories from fat, 34), 2 grams protein, 13 grams carbohydrates, 1 gram fiber, 3 grams fat (trace saturated), 18 milligrams cholesterol, 187 milligrams sodium.

Easy Wasabi Green Onion Sauce

20 servings, about 1 1/4 cups

Hands on: 5 minutes

Total time: 5 minutes, plus overnight chilling

Tired of traditional latke toppings? This simple Asian sauce dresses up a frozen latke. The mayonnaise makes it slightly reminiscent of the more traditional sour cream topping.

1 large bunch green onions, roughly chopped

1 cup light mayonnaise

Juice of 1 lemon

1/8 teaspoon wasabi powder

In a food processor, combine green onions, mayonnaise, lemon juice and wasabi powder. Process until creamy and smooth. Refrigerate overnight.

—- Adapted from Jamie Geller’s “Quick and Kosher” (Feldheim, $36.99)

Per tablespoon: 29 calories (percent of calories from fat, 69), trace protein, 2 grams carbohydrates, 1 gram fiber, 2 grams fat (trace saturated), 4 milligrams cholesterol, 60 milligrams sodium.