Madison and Park Hospitality Group’s David Teyf, who is the executive chef and operates LOX at Café Bergson at the Museum of Jewish Heritage – A Living Memorial to the Holocaust, shares his latke recipe and walks us through making them below.
2 pounds potatoes (approximately 4-5 potatoes)
2 Vidalia Onions
For frying: Grapeseed oil
Salt and Pepper
1. Start by grating the onions into a strainer set atop a metal bowl. Then grate the potatoes
2. Remove the water that is released in the bowl.
3. Season the mixture with two teaspoons of sea salt and pepper. Mix gently and turn pan on.
4. Once the pan gets hot add grapeseed oil and allow that to come up to temperature.
5. Use a tablespoon to scoop the mixture and add one spoon to the pan.
6. Gently flatten the latke with the spoon and wait until the edges turn golden brown.
7. Flip the latke and cook for an additional minute.
8. Remove the latke from the pan and add it on a plate lined with paper towel.
9. Finally, plate the latke and add any topping you desire and enjoy with friends and family.