By Stephanie Smartschan
JFLV Director of Community Development and Operations
When Chef Michael Solomonov of Zahav returns to the small screen on Dec. 2 at 8 p.m. for a Chanukah cooking demonstration, he will be borrowing a renowned recipe from another famed Philadelphia restaurant.
Solomonov, a James Beard award winner, will show viewers how to make Abe Fisher’s potato latkes. He will also be making apple shrub, roman artichokes with arugula and olive oil, poached salmon and sfenj (Moroccan doughnuts) with cinnamon and sugar. But here’s a sneak peak at the latke recipe:
Abe Fisher’s Potato Latkes
Makes 10-12 latkes
8 large Idaho potatoes, peeled
2 large eggs
1 Tbsp. Kosher salt
1⁄3 cup all-purpose flour
Vegetable oil for frying
Chives to garnish
• Warm 1⁄2 cup of oil over medium heat in a large skillet.
• While the pan is pre-heating, crack the eggs into a large mixing bowl.
• Using a box grater or a food processor grating disc, grate the potatoes and add to the eggs.
• Add the flour and salt and mix the dry ingredients into the wet, working quickly to prevent the potato from oxidizing.
• Using a small ice cream scoop or two spoons, drop golf ball-sized spoonfuls of potatoes into the hot oil, pressing down gently with a spatula to flatten into pancakes.
• Turn the heat down to medium. Be careful not to overcrowd the pan.
• Fry for approximately 10 minutes on each side, or until the exterior is golden brown and the interior is cooked through.
• Place the latkes on a cooling rack to let drain.
• Continue with the remaining mixture, adding additional oil to the pan as necessary.
• Garnish with chive.
This program is provided to the Lehigh Valley Jewish community as a Chanukah gift from the Jewish Federation. To register and receive the rest of the recipes, the Vimeo link and password, click here