Buzz

Dec 4, 2019

By Aly Walansky Contributor

Latkes are an important part of the Hanukkah season, one that will get a lot of attention in the coming weeks. But no matter how exciting and unique latkes can get (and some are really out there), the best ones are often the ones we grew up with.

Andrew Zimmern’s take on latkes is classic perfection.

For example, the recipe you made with your mom, which she got from her mom. Hanukkah is very much about family tradition, and so are latkes. “My grandmother’s recipe!” said Andrew Zimmern, James Beard Award–winning TV personality, chef, executive producer and host of the Travel Channel’s “Bizarre Foods.”

Zimmern shared in an interview that it was one he spent endless hours cooking as a child, and he was kind enough to share it with me for this story.

The recipe includes some of the most classic Jewish-style standbys. “Fried oil and schmaltz, onion and potatoes, it’s the cologne of champions for Jewish kids like me,” said Zimmern.

That’s not to say those latkes can’t be given a spin. Any classic favorite can. “I think you can put almost anything on a latke. Applesauce and sour cream or crème fraiche and caviar are my two faves.”

Why are making latkes such a wonderful family activity? “They’re communal. Many hands make small work and it’s a family holiday after all. We all need to spend more time cooking together, it’s a cultural imperative. What better way than at a holiday celebration,” said Zimmern.

The following recipe is courtesy of Andrew Zimmern.

Ingredients

• 1 pound Yukon Gold potatoes, peeled and cut into 2-inch chunks
• Sea salt
• 1 pound baking potatoes
• 1 large onion, finely diced
• 2 large eggs, lightly beaten
• 1 cup matzo meal
• 1/2 teaspoon freshly ground white pepper
• Vegetable oil, for frying
• Applesauce, crème fraîche, brisket, caramelized onion gravy, thinly sliced shallots, caviar and dill, for serving

Directions

1. In a medium saucepan, cover the Yukon Gold potatoes with cool water, season generously with salt and bring to a boil. Cook the potatoes until tender, about 15 minutes. Drain well and immediately pass the potatoes through a ricer into a large bowl.
2. Working quickly, peel and grate the baking potatoes on the small holes of a box grater into a medium bowl. Pour out excess brownish water, leaving the grated potato and white potato starch in the bowl.
3. Add half of the grated potatoes to the bowl of a food processor. Add the onion and pulse until the potatoes and onions are very finely chopped, almost pureed. In a large mixing bowl, combine that mixture with the remaining grated potatoes and the riced potatoes. Stir in matzo meal, eggs, white pepper and 2 teaspoons of salt.
4. In a large, heavy skillet, heat 1/4 inch of oil until shimmering. Working in batches, form the potato mixture into patties and place in the oil. Fry over moderate heat, turning once, until the latkes are golden and crisp on both sides, about 7 minutes. Drain the latkes on a paper towel-lined plate and sprinkle lightly with salt.
5. Serve with applesauce, crème fraiche, leftover sliced brisket, shallots, caviar and dill.