Latke Love from Mario Batali

Raised 1/2 Jewish, 1/2 Christian means I get the best of both holidays come December. And while I may not be lighting a menorah tonight, I will certainly be making some crispy latkes! As Mario Batali is the Italian chef behind some of my favorite New York restaurants (Babbo, Otto, Casa Mono, Eataly), I trust that his recipe will produce a mmm-inspiring meal for the first night of Hanukkah.

MARIO’S HANUKKAH LATKES

2 large russet potatoes

2 medium Yukon gold potatoes

3 tablespoons milk

1 egg

1/2 teaspoon baking powder

4 tablespoons matzoh meal

Salt and pepper, to taste

1/2 cup extra virgin olive oil

Wash the potatoes but do not peel them. Grate the 2 russet potatoes on the large holes of a grater and grat the yukon gold on the medium holes. Add the milk, egg, baking powder, and matzoh meal. Season with salt and pepper and stir to blend well and toss into a colander for about one minute to drain just a bit of the juices. Replace in the mixing bowl.

Heat a scant 1/2 inch of oil in a large skillet until it is very hot but not smoking. Drop the potato mixture by large spoonfuls, then flatten slightly with a spatula to create a lacey edge. Turn them once.

When they are golden brown on the bottom side, cook them several minutes longer and drain them on paper towels (the latkes will have crisp edges).

Serve hot with marscarpone and /or applesauce