A Culinary Tradition: Chef Daniel Rose’s Hanukkah Latkes

A Culinary Tradition: Chef Daniel Rose’s Hanukkah Latkes

During his childhood, Chef Daniel Rose cherished a beloved family tradition: his mother would prepare potato pancakes (latkes) on the first and final three nights of Hanukkah, a ritual that instilled in him a deep appreciation for comfort food rooted in cultural heritage. These latkes, a staple of his culinary memory, take inspiration from the French culinary classic pommes Darphin—yet the intentional inclusion of onions distinguishes them as a unique iteration of the classic dish, blending French technique with Hanukkah heritage.

— Joan Nathan

Recipe: Homemade Latkes (Inspired by pommes Darphin)

These latkes balance the earthy richness of pommes Darphin with the comforting warmth of traditional Hanukkah fare, elevated by the sweetness of caramelized onions. Here’s how to recreate them:

Ingredients (Serves 4–6, Adapted for Authenticity):

• 6 medium Yukon Gold or russet potatoes (peeled, grated)

• 1 large yellow onion (finely diced)

• 2 large eggs (lightly beaten)

• ¼ cup all-purpose flour (or chickpea flour for gluten-free variation)

• ½ tsp fine sea salt (adjust to taste)

• Freshly ground black pepper (generous pinch)

• ½ cup vegetable or canola oil (for frying)

Step-by-Step Preparation

1. Potato Prep

Grate potatoes using the large-holed side of a box grater into a bowl. Transfer to a clean kitchen towel, then squeeze firmly to remove excess moisture (this ensures crispy latkes, not soggy ones). Set aside.

1. Onion Treatment (Key to pommes Darphin Influence)

Sauté diced onions in a dry skillet over medium heat until translucent and golden (about 5–7 minutes), stirring occasionally. This caramelizes the natural sugars, adding depth—an homage to pommes Darphin’s emphasis on caramelized vegetables. Let cool slightly before adding to the batter.

1. Batter Mixing

In a large bowl, combine squeezed potatoes, caramelized onions, beaten eggs, flour, salt, and pepper. Stir gently to form a thick, cohesive batter (consistency: spoonable but not runny—add a splash of water if too thick).

1. Frying

Heat ½ inch of oil in a heavy-bottomed skillet over medium-high heat until shimmering (test with a drop of batter, which should sizzle immediately). Drop ¼-cup portions of batter into the pan, flattening slightly with a spatula. Cook 3–4 minutes per side until deep golden brown.

1. Drain & Serve

Transfer finished latkes to a plate lined with paper towels to drain excess oil. Serve immediately with sour cream, applesauce, or a sprinkle of smoked salmon for a festive Hanukkah spread.

Chef’s Note: For a lighter twist, substitute olive oil for vegetable oil and reduce frying time slightly. The caramelized onions echo the mellow depth of pommes Darphin, while the potato base honors Hanukkah tradition—a perfect harmony of technique and heritage.

— Joan Nathan