In Todd Gray’s home, both Christmas and Hanukkah are celebrated in the Equinox and Watershed chef’s home, which is why he tells us he loves to serve his Yukon Gold and Sweet Potato Latkes. “It’s my favorite holiday dish because I’ve taken the traditional latke and imparted my own style.”
Yukon Gold and Sweet Potato Latkes:
(Makes 8 to 10 latkes)
2 Yukon Gold potatoes
2 sweet potatoes
2 eggs
1 onion
? cup matzo meal
1 tbs thyme, minced
? cup canola oil
Salt and pepper
Grate the two potatoes on large side of box grater or in food processor.
Squeeze out liquid and transfer to medium sized bowl. With same grater, grate onion in bowl with potato. Add egg, matzo meal, thyme, salt and pepper. Mix until all ingredients are incorporated. Heat 10-inch nonstick saute pan on high flame and add oil and butter. When pan begins to smoke, add mixture and form into 5-inch round latkes. Lower heat to medium and brown on both sides. Remove from pan and drain on paper towels. Keep warm.
