Latke Cooking Competition - Dueling Dishes





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Published on Dec 2, 2012

Latke cook off between Cook Eli Sussman's traditional style and Chef Craig Koketsu's innovative gourmet touch. Recipes below.

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Latkes with Tabasco Mayonnaise
Craig Koketsu, Chef-Partner - Park Avenue

Serves 4

4 Kennebec Potatoes, peeled
2 Spanish Onions, peeled and cut in half
2 Eggs, beaten
1 ½ teaspoons Salt
½ cup All-Purpose Flour
Schmaltz for frying
½ cup scallions, thinly sliced into rings

Grate one potato into a bowl and then grate 1/2 of the onion, followed by another potato and another onion half until all the potatoes and onions are grated. Mix the grated ingredients together well with your hands and then squeeze one handful of the mixture at a time through a kitchen towel to take out as much moisture as possible. Transfer the squeezed potato and onions to a clean and dry bowl. Add the eggs and salt to the potatoes and mix well.
Heat a cast iron skillet over medium-high flame. Add enough schmaltz to generously coat the bottom of the skillet. Form golf ball-sized piles of the potato mixture and carefully place them into the skillet. Flatten the piles out with the back of a metal spatula. The latkes should be about ¼- 3/8" thick. Allow the latkes to brown lightly and then flip to the other side and repeat. Drain the latkes on paper towels and then transfer to a metal baking sheet. Place the latkes in the freezer to cool completely.
When latkes are completely cool, but not frozen, reheat the schmaltz in the skillet and fry latkes for a second time until they are completely golden brown. Drain the latkes on paper towels and season lightly with salt. Transfer latkes to a serving dish and sprinkle with scallions. Serve with Tabasco mayonnaise.

Tabasco Mayonnaise
• 3 Egg Yolks
• 2 tablespoons chopped Shallots
• 1 tablespoon chopped Garlic
• 3 tablespoons Lemon Juice
• ¼ cup grated Parmesan
• 3 tablespoons Tomato Puree
• ½ bottle Tabasco Sauce
• 1 teaspoon Salt
• 2 cups Soy Oil

In a food processor, blend yolks, shallots, garlic, lemon juice, parmesan, tomato puree, Tabasco, and salt until well combined. Slowly add soy oil in a steady stream to emulsify to the correct consistency. Adjust seasoning with salt and more Tabasco.

Max Sussman of Mile End
From This is a Cookbook: Recipes for Real Life by Max Sussman & Eli Sussman for Williams Sonoma

Serves 4-6

Lox Sauce
1 cup (8 ounces/250 grams) Sour Cream
3 ounces (90 grams) Lox, Diced
1 tablespoon Fresh Chives, Minced

Stir together the ingredients for each in a small bowl. Transfer to serving dishes and refrigerate.

1 cup (9 ounces/280 grams) Applesauce
1 tablespoon Ground Cinnamon
1 tablespoon Light Brown Sugar
1 tablespoon Granulated Sugar
1 teaspoon Ground Sugar

Stir together the ingredients for each in a small bowl. Transfer to serving dishes and refrigerate.

4 Russet Potatoes, peeled
1 Yellow Onion, minced
3 large Eggs, lightly beaten
¼ cup (1 ½ ounces/45 grams) plus 2 tablespoons All-Purpose Flour
2 tablespoons Fresh Chives, minced
1 Garlic Clove, minced
Salt & Pepper
Olive Oil, for frying

Preheat the oven to 200 degrees Fahrenheit (90 degrees Celsius). Fit a baking sheet with a wire rack and set aside.

Using the large holes on a box grater, shred the potatoes into a large bowl of water. Drain the potatoes and rinse under cold running water. Drain again thoroughly, squeezing to remove as much liquid as possible. Transfer the potatoes to a clean kitchen towel and squeeze to dry even further, and then place in a large bowl. Wrap the minced onion in a double thickness of paper towels, squeeze to remove as much moisture as possible, and add to the bowl. Add the eggs, flour, chives, garlic, and salt and pepper to taste and stir to mix well.

Pour the oil into a large frying pan to a depth of about ½ inch (12 mm) and heat over medium heat. Using your hands, scoop up a portion of the potato mixture and shape it into a ball slightly larger than a golf ball. Flatten into a very thin pancake, still blotting with paper towels as needed to remove any remaining moisture, and place in the hot oil. Repeat to add 2 or 3 more latkes to the pan, making sure not to overlap them or crowd the pan. Cook until golden brown on the first side, about 3 minutes. Using a slotted spatula, turn the latkes and cook until golden brown on the second side, 2-3 minutes longer. Transfer to the wire rack on the baking sheet and place the baking sheet in the warm oven. Repeat to cook the remaining latkes, adding them to the oven as they are finished.


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