Bohanan’s Prime Steaks and Seafood, 219 E. Houston St., is getting into the holiday spirit by offering a series of gourmet latkes for Hanukkah. Beets, caraway seeds, fennel and red onion are among the ingredients used to dress up the traditional fried potato cakes.
“This is my favorite time of the year,” chef Mark Bohanan says. “I love pulling out all the stops.”
If you prefer to celebrate at home, the kitchen at Bohanan’s is happy to help by providing the following recipe to make your Festival of Lights more joyous.
Bohanan’s Traditional Hanukkah Latkes
1 large baking potato, peeled
1/2 small white onion
1 tablespoon chopped parsley
1 tablespoon flour
Salt, to taste
Pepper, to taste
Oil for pan frying
Sour cream, for garnish
Fresh cut chives, for garnish
Ossetra caviar, for garnish
On a box grater, grate the potato and onion into a bowl.
Squeeze out excess liquid and place the dry potato/onion mixture back into the bowl.
Add egg, parsley, flour, salt and pepper; mix well.
Heat 1/2 cup of oil in a heavy skillet to 325 degrees.
Add 1/2 cup mounds of potato/onion mixture to the hot oil and flatten down to 3/4-inch thick pancakes.
Cook for 3 1/2 minutes on each side or until golden brown and crisp.
Remove from oil and allow to drain on papper towels.
Serve topped with sour cream (mixed with horseradish, to taste), fresh cut chives and ossetra caviar, if desired.
Makes 4 to 5 latkes.
From Heather Nañez/Bohanan’s Prime Steaks and Seafood