Chef Yehuda Sichel’s Latke Secrets
Abe Fisher Chef Yehuda Sichel cops to liking his latkes with ketchup. Image by Steve Legato
We pried potato pancake preferences from a few of our favorite chefs around the country — and compiled them into a tell-all to help you make the best latkes of your life.
Image by Anya Ulinich
Chef
Yehuda Sichel
Restaurant
Abe Fisher, Philadelphia
Secret ingredient?
I use flour, which is not for everyone, but I think it makes them fluffier.
Type of oil used for frying?
Canola oil works best. However, if you are not worried about being vegetarian, I love to use schmaltz to fry them in!
What’s the one thing home cooks should not do?
I think the most important thing to remember is to not overcomplicate it. The latke doesn’t need that many ingredients to be delicious.
Preferred potato?
I prefer Idaho!
Applesauce, sour cream or other?
I know this isn’t traditional, but I love to put ketchup on my latkes.
Main components of your recipe?
I like to keep it simple and use only eggs, flour, potato and salt.
More Chefs’ Latke Secrets
Michael Kaminer is a contributing editor at the Forward. Contact him at kaminer@forward.com
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