In celebration of Passover, Joe’s Seafood, Prime Steak & Stone Crab is offering a special multi-course menu of traditional dishes. Here in our Studio 41 kitchen with the details is Chef Partner Justin Diglia.

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Joe’s Seafood’s Potato Latkes

Russet Potatoes, washed5lbs
Vegetable or Canola Oil4Tbsp
Egg Yolk6Each
Onions, 1/4″ diced1Cup
Chives, minced2Tbsp
Corn Starch1Cup

Yields: 22-24 potato latkes

1) Toss the potatoes with 2 Tbsp oil and 2 Tbsp salt & pepper, transfer to a parchment lined half sheet pan.

2) Bake in a 300° convection oven for 30 minutes. Cool.

3) Sweat the onion with 1 Tbsp vegetable oil and 1 Tbsp salt & pepper until translucent, about 4 minutes, allow to cool completely.

4) Using either a paring knife or vegetable peeler, peel the skin off of the potatoes. Grate with the largest hole of a box grater into a large mixing bowl.

5) Add the onions, chives, egg yolks and cornstarch, gently fold this together.

6)) Scoop mixture into tightly packed balls (approximately 1/3 cup mix per pancake). Place onto a parchment lined sheet pan.

7) Place pancake ball into an 80mm ring mold or circular cookie cutter. Smash down until ¼” thick.

8) Add 2 tablespoons of butter & 1 tablespoon of oil to a sauté pan. Once hot, cook 2-3 cakes at a time. Do not overcrowd the pan. Once golden, flip and finish cooking. Approximately 3-4 minutes on each side. Remove from the pan and season lightly with salt & pepper. Serve with applesauce.

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