Richard Blais and Nyesha Arrington share next level latke recipes

Richard Blais Latkes recipe, photo provided by FOX
Richard Blais Latkes recipe, photo provided by FOX /

With Hannukah approaching, many people are looking for some delicious latke recipes. Ahead of the premiere of the new FOX show, Next Level Chef, Richard Blais and Nyesha Arrington have shared their elevated takes on the humble latke. While these celebrated chefs have elevated the classic recipe, any home cook will be able to master these delicious recipes.

Although Next Level Chef, the newest Gordon Ramsay culinary competition, will not debut until January 2, Blais and Arrington are building the excitement by sharing some holiday recipes that everyone will want to try.

While many people know latkes, the terms is Yiddish for pancakes. Although there are many styles, the food is traditionally served at Hanukkah because it is usually fried in oil. Hanukkah foods are often made by frying in oil, which is a connection to the oil that light the menorah for eight nights.

Latke recipes come in all different styles. From grandma’s classic recipe to chef-inspired takes on the basic dish, a few basic components bind all these recipes together. Grated potatoes are combined with a binding agent and fried. While relatively simple, when made well, the dish is always delicious.

One key factor to remember when making latkes is to ensure that all the extra moisture is removed from the grated potatoes. If the potatoes have too much moisture, they will not be crispy.

Here’s how to make some next level latke recipes.

Richard Blais’s Potato Latkes are relatively straightforward. His topping suggestions elevate the classic dish. While some people might not have caviar in the refrigerator, a salty component can boost the flavor of the latke. Although apples or applesauce is more traditional, a latke can take on many flavors.

Richard Blais’s Potato Latkes


  • 4 ea large Russet potatoes (about 2 pounds), peeled
  • 2 ea large onions, peeled
  • 4 ea large eggs
  • 1 cup matzo meal (or AP flour)
  • 4 tsp coarse kosher salt (or 1 teaspoon fine sea salt), plus more for sprinkling
  • 2 tsp baking powder
  • 1 tsp freshly ground black pepper
  • Clarified butter, for frying


1. Grate the potatoes and onion. Transfer the mixture to cheese cloth and squeeze out as much of the liquid as possible.

2. In a large bowl, add the eggs, matzo, salt, baking powder and pepper, and mix until the matzo is absorbed.

3. In small non stick pans over medium-high heat, pour in about 1/4 inch of the oil. Once the oil is hot (a drop of batter placed in the pan should sizzle), use a heaping tablespoon to drop the batter into the hot pan, cooking in batches. When the edges of the latkes are brown and crispy remove onto a resting rack or paper towel lined plated and season with kosher salt.

4. Top with toppings (optional), Creme Fraiche or sour cream, smoked salmon, chives, Apple butter, duck confit, chives, Mustard Caviar

Nyesha Arrington’s Sweet Potato Latkes

While Russet potato is more common, the sweet potatoes in this recipe add a nice twist. In addition, the hint of spice from the Korean Chili Flakes and the touch of Fish Sauce offer a nuance to the recipe. Sometimes an addition of a flavorful ingredient can revitalize the traditional recipe.


  • 2# Sweet Potato, grated
  • ¼ C Matzo Meal
  • 1 ea Whole Egg
  • ¼C Scallions, sliced 1in Julienne
  • 3T Shmaltz
  • 1t Fish Sauce, optional
  • 1t Korean Chili Flakes
  • 1 tin Osetra Caviar
  • ¼C Creme Fraiche
  • 2T Chives, finely cut
  • 1t Kosher Salt
  • TT Maldon
  • Grapeseed oil for frying


  • Preheat grapeseed oil in a cast iron skillet over low heat.
  • In a large piece of cheese cloth, squeeze grated sweet potato over the bowl, reserve the liquid and give it a few minutes to allow the potato starch and water to separate, discard the liquid while leaving the potato starch.
  • Mix all liquid ingredients with the potato starch, fold in remaining ingredients. Taste for seasoning.
  • Form the latkes one at a time. Scoop 1/4 cup of the mixture and form 3in patties while placing into 365 degree oil.
  • Cook until deeply golden brown, 5 mins per side. Transfer latkes to a dry paper towel. Drain for 2 mins.
  • Finish with Maldon, a spoonful of creme fraiche, top with a generous amount of Caviar, and a dusting of chives.

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Are these next level latke recipes perfect for your Hannukah celebration? What other dishes are you excited to see on Next Level Chef on FOX?