Resident chef Kathy Gunst shares her culinary ideas to celebrate Hanukkah with Here & Now‘s Jeremy Hobson and Robin Young.
John’s Traditional Potato Latkes
The starchier the potato you use, the crisper the latke will be. Use a good high-starch potato, like Yukon Gold. Get the oil nice and hot — but not burning — and the pancakes will be golden brown on the outside with relatively little grease.