{"id":454777,"date":"2025-12-18T04:13:17","date_gmt":"2025-12-18T04:13:17","guid":{"rendered":"https:\/\/www.europesays.com\/us\/454777\/"},"modified":"2025-12-18T04:13:17","modified_gmt":"2025-12-18T04:13:17","slug":"oybars-three-way-globe-trotting-latkes-recipe","status":"publish","type":"post","link":"https:\/\/www.europesays.com\/us\/454777\/","title":{"rendered":"OyBar’s Three-Way Globe-Trotting Latkes Recipe"},"content":{"rendered":"\n

At Studio City\u2019s Oy Bar<\/a>, chef-owner Jeff Strauss celebrates Hanukkah with the same global flair found on his menu year-round. His annual Whole Lotta Latkes<\/a> event serves international takes on the traditional potato pancake for eight consecutive nights. For our \u201cChef That\u201d video series<\/a>, Strauss, who also runs the Highland Park deli Jeff\u2019s Table<\/a>, 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. He also includes optional sauces for each variation \u2014 a quick chutney in which you doctor a jar of applesauce and a spicy apple-soy sauce.<\/p>\n

You can choose just one of Strauss\u2019 latkes or try all three.<\/p>\n

Note that for the aloo tikki latkes, if you don\u2019t have chaat masala, you can substitute lemon juice, which will give you some of the tang but not all the flavor.<\/p>\n

\u201cThe absolute best way to make latkes,\u201d Strauss says, \u201cis 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.\u201d<\/p>\n

When grating the potatoes, he says, \u201cI like a mix of long \u2018threads\u2019 and short ones for better texture.\u201d<\/p>\n

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