Wishing a Happy Hanukkah to all those celebrating! Chef Ben Goodnick of Summer House Santa Monica is letting us in on a little secret, his favorite family latke recipe. For those looking to get a bit more creative this holiday season, here are four ways to top your latkes.
Chef Ben Goodnick Latke Recipe
Serving size: 6-8 people
2 eggs, lightly beaten
4 large Idaho potatoes, peeled and grated on the small holes of a box grater
1 small onion, peeled and grated on the small holes of box grater
1 teaspoon salt
2 tablespoon matzah Meal or flour
Salt and black pepper to taste
Your preferred oil, duck fat or rendered chicken fat (schmaltz) for frying
- In a bowl stir together eggs, grated potatoes and grated onions.
- Stir in salt, pepper and matzah meal or flour
- Heat about 1/4 inch oil over medium high heat in a heavy bottomed sauté pan.
- When a drop of the latke mixture immediately sizzles the oil is ready.
- Place large spoonfuls of the batter into the pan and spread into 3-4 inch circles.
- Fry for 3-5 minutes on the first side or until golden.
- Flip and fry the second side.
- Remove to a sheet pan lined with a rack to drain.
- Hold in a 200 degrees F oven as you fry the rest of the batch.
- To determine when the oil is hot enough, put a drop of water or potato juice in it and when it sizzles, it is ready. The oil should be hot enough to sizzle but not splatter.
- This is a very juicy mixture and will get juicer as the latkes cook. Don’t worry, you don’t need to get rid of the juice.