Perhaps the best part of Channukah, aside from bringing light into the season with loved ones, is eating latkes. The crispy-on-the-outside, warm-and-soft-on-the-inside tradition has traveled through the generations with so many variations that there’s enough for everyone’s Jewish grandma to have the best recipe.
So before Channukah ends, try this latke recipe from Philadelphia’s Abe Fisher Restaurant. Abe Fisher is known for combining fine dining with nostalgic dishes inspired by the Jewish diaspora. Chef Yehuda Sichel shares with us his simple yet well-crafted latke recipe that pairs well with a savory and herby dill sour cream.
This recipe is courtesy of Chef/Partner Yehuda Sichel of Abe Fisher.
- 8 large potatoes, peeled
- 2 large eggs
- 1 tablespoon Kosher salt
- 1/3 cup all-purpose flour
- 1 cup vegetable oil for frying
Dill Sour Cream
- 1 cup sour cream
- 1/4 cup chopped fresh dill
- 1 bunch chives, chopped
- Fresh horseradish to garnish
- Cheddar to garnish
- 1 Warm 1/2 cup of oil over medium heat in a large skillet. While the pan is pre-heating, crack the eggs into a large mixing bowl.
- 2 Using a box grater or a food processor grating disc, grate the potatoes and add to the eggs.
- 3 Add the flour and salt and mix the dry ingredients into the wet, working quickly to prevent the potato from oxidizing.
- 4 Using a large ice cream scoop (around 4 oz), drop tennis ball-sized spoonfuls of potatoes into the hot oil, pressing down gently with a spatula to flatten into pancakes. Be careful not to crowd the pan.
- 5 Fry for approximately 10 minutes on each side, or until the exterior is golden brown and the interior is cooked through.
- 6 Place the latkes on a cooling rack to let drain. Continue with the remaining mixture, adding additional oil to the pan as necessary.
Dill Sour Cream
- 1 Combine the sour cream with chopped dill and season with salt to taste.
- 2 Spoon one teaspoon of the dill sour cream on each latke.
- 3 Garnish with chives, grated cheddar and grated horseradish.