FEATURED ON WCSH 6 MORNING REPORT
The eight days of Hanukkah are wrapping up, with Monday being the seventh night of the holiday. In honor of this holiday, Jillyanna was a guest on WCSH 6 Morning Report to make a traditional dish often associated with Hanukkah, latkes (or potato pancakes).
Watch Jillyanna’s appearance on WCSH6 below:
- 2 1/2 pounds Organic Russet Potatoes, quartered
- 1 medium onion, peeled and quartered
- 2 large eggs, separated
- 1/2 cup finely chopped parsley
- 1/4 cup potato flour
- 3 tablespoons unsalted clarified butter
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon baking powder
- Peanut oil (or chicken or duck fat) for frying
- creme Fraiche with chopped chives, for serving
- Applesauce, for serving
- Using a food processor with the grater attachment, grate the scrubbed organic russet potatoes. Immediately into the potato mixture, grate the peeled onion.
- Pour the entire grated mixture into a glass bowl and, with your hand, mix potato and onion well together; then place mixture into a large strainer and set the strainer on top of the glass bowl you just used. (Mixing the potatoes and onion together prevents the potatoes from discoloring.)
- Take the mixture out of the strainer and place in clean doubled cheesecloth. Squeeze or press out as much of the liquid as possible, reserving the liquid in a bowl. Allow the accumulated liquid to stand in the bowl for 5-10 minutes. Slowly, pour off the watery part but reserve the thick, starchy paste at the bottom. This white paste is valuable so keep it handy.
- Transfer the potato-onion mixture to a clean large bowl. Add the starchy paste, egg yolks, parsley, potato flour or matzo meal, clarified butter, salt, pepper, and baking powder and mix well.
- In a separate medium bowl, beat the egg whites with an electric mixer until they hold stiff, shiny peaks. Fold the egg whites into the potato mixture.
- In a cast iron skillet, heat 1/4 cup of peanut oil (or chicken fat) over high heat (hot enough to sizzle a strand of potato, but not so hot that the oil is smoking!). Working in batches, scoop 1/4 cup of the potato mixture into the pan for each pancake and immediately flatten gently with a spatula. When one side is brown, flip the pancakes and turn the heat down to medium and allow to finish cooking for 2-3 minutes.
- Drain briefly on paper towels and then serve while very warm with creme fraiche and chives or homemade applesauce.