Hanukkah begins tonight and we are making potato latkes and Tunisian yo-yos (doughnuts) with Chef Jenn Louis at Israeli restaurant Ray.

She has graciously shared her recipe with us:

Latkes

  • Yield: 18 latkes
  • 3 pounds Yukon Gold potatoes
  • 1 medium yellow onion
  • 2 tbsp. all-purpose flour
  • 3 tbsp. matzo meal
  • 1 tsp. salt, plus more for seasoning
  • 1 tsp. pepper
  • 2-3 large eggs
  • 3 cups olive oil (or schmaltz!)
  1. Preheat oven to 350F.
  2. Peel potatoes and onion and grate them finely, wrap in a clean towel and wring out all moisture.
  3. Place potato-onion mixture in a large bowl with all remaining ingredients and mix well without kneading.
  4. Heat olive oil in 10-inch frying pan until shimmering. Form 2-inch patties with the potato mixture and fry in oil until golden on first side. (If patties are too dry to hold shape, add one more egg.)
  5. Turn to second side and fry until golden.
  6. Season after frying with kosher salt and place on a sheet pan.
  7. Bake at 35 0F for 12 minutes.
  8. Repeat until all patties are made.

Chef Jenn likes to serve them warm with a slab of gorgonzola dulce and a drizzle of maple syrup!

Address: 3808 N Williams Ave, Portland, OR 97227

Hours: 5:30–9PM

Phone: (503) 288-6200