"At Studio City's Oy Bar, chef-owner Jeff Strauss celebrates Hanukkah with the same global flair found on his menu year-round. His annual Whole Lotta Latkes event serves international takes on the traditional potato pancake for eight consecutive nights. Strauss, who also runs the Highland Park deli Jeff's Table, shared his recipe and tips for a tried-and-true basic latke recipe, plus two global variants: one inspired by aloo tikki, the potato patties sold at many Indian street food stands, and another that uses Korean kimchi."
"You can choose just one of Strauss' latkes or try all three. "The absolute best way to make latkes," Strauss says, "is to shallow fry them in about 1/2 inch of neutral oil in a heavy skillet, ideally cast-iron. The ideal oil temperature is at or just under 350 degrees for deep golden brown latkes. I recommend using an instant-read thermometer, but you can do without if you pay close attention.""
Jeff Strauss runs Studio City's Oy Bar and Highland Park deli Jeff's Table and offers a Hanukkah event called Whole Lotta Latkes featuring international takes on latkes for eight nights. The menu includes a basic tried-and-true potato latke and two global variants: an aloo tikki–inspired version and a kimchi-infused Korean variant. Optional sauces include a doctored applesauce chutney and a spicy apple-soy sauce. Lemon juice can partly substitute for chaat masala in the aloo tikki version. The recommended cooking method is shallow-frying in about 1/2 inch neutral oil at just under 350 degrees, and mixing long and short potato threads improves texture.
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