A Mario Recipe from A Iron Chef

 
Being an Italian- American, bacon-loving chef, doesn't preclude me from loving the timeless culinary tradition of making potato latkes for the first night of Hanukkah.

My wife, Susi grew up making these delectable potato pancakes with her family and we wanted to pass on this great tradition to our kids.

These latkes are the perfect combo of chewy on the inside with crispy crunchy edges. And I can honestly say that after years of delicious experimentation and inspiration, we have finally created the ultimate latke. Go ahead and have your kids help on this one - my boys love this recipe and it's super easy...just remember to watch fingers when grating the potatoes!

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

Makes 3 to 4 servings.