CHARLOTTE, N.C. (QC Life) - Friday night is the sixth night of Hanukkah and today we have Chef Rob Clement of Meshuggunah here to show us how to make the perfect latkes.
Watch Chef Rob make them and then try to make them at home!
1 Pound of Grated Potatoes (Russet Preferred, but don’t be afraid to use the pre-shredded stuff! We won’t judge!)
2 Yellow Onions, grated.
3 Large Eggs, beaten
1 Tbsp Dry Dill
1 Tbsp Garlic Powder
2 Tbsp Kosher Salt
2 tsp Black Pepper
1/4 Cup Corn Starch
1/4 Cup All-Purpose Flour (Plus more if needed)
3 Cups Vegetable, Coconut or any other of your favorite oil for frying!
Sour Cream and Applesauce (Optional)
Grate onions into shredded potatoes. Add Eggs, and seasonings mix. Sprinkle over corn starch and flour and mix to combine. Let sit for 10 to 15 minutes.
Meanwhile, heat oil to 325 degrees. Fry ¼ cup mounds of batter in oil in small batches for about three to four minutes on each side. Remove from oil and transfer to a cooling rack.
Sprinkle with kosher salt or sea salt. Enjoy with applesauce, sour cream, etc.
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