Former Top Chef contestant Spike Mendelsohn packed the Sixth & I Historic Synagogue on Sunday, the first night of Hanukkah, for a lesson in latkes. At Latke Mania, the reality TV personality turned Good Stuff Eatery burger slinger earned laughs lighting a menorah with a butane torch, struggling through candle lighting prayers he said he stayed up all night learning, and bantering with his sous chef for the evening—his mom.

It was clear to see where Spike’s outsized personality comes from. Spike’s mother Catherine largely stole the show from her son. The two play off each other like a pair of pros who’ve honed their stage act after weeks on tour. Spike can’t even outshine his mom with his headgear. While he is rarely seen in public without his branding signature—a hat on his head—his mom was resplendent with ruby red hair.

Over the course of an hour filled with five recipes to teach, the two argued over stove temperature. To stew her “Original Yummy Applesauce,” mom said use a medium heat, then turn it to low. Spike said start low, then go high, but that prompted “the look” from mom. Both agreed the kitchen may not be big enough for the both of them. Either way, don’t forget to use fresh ground cinnamon and nutmeg. And a tablespoon of red Jello powder!?

Things mom and son do agree on? Red bliss potatoes work better for latkes than Yukon golds. Neither likes to measure too precisely (her serving spoon stands in for a tablespoon of yogurt while his fistful of salt stands in for a teaspoon). Both are eager matchmakers for Spike’s sister, Jill, with the hatted one asking, “how many single Jewish men in the house today.” He got several replies.

Photos by Bruce Guthrie

Spike figures that he could come up with about 100 latke deviations, and spoke off-stage about Jewish fusion cooking, his upbringing, D.C., and future plans before the show. His standard latke recipe is fairly straightforward. The only deviations you need to know are to throw in some sour cream and bread crumbs and wear a fedora while cooking. Most interesting were Spike’s Sweet Potato Latkes and Catherine’s Greek Zucchini & Feta interpretation of the Hanukkah delicacy.

Sweet Potato Latkes (2 Dozen)
4 lg. peeled & grated sweet potatoes
4 finely sliced scallions
4 eggs
1 cup flour
¾ tsp. ground pepper
1 ½ tsp. coarse sea salt
Vegetable oil for frying

In a large bowl, whisk eggs & flour. Add salt and pepper and mix with scallions and sweet potatoes. Heat oil over med-high heat in a nonstick frying pan. Drop 1 tbsp. of latke mixture into pan and flatten with back of spoon. Turn over and remove when nicely browned. Drain on paper towels, then place in oven set at warm temperature until served.

Serve with sour cream, spiked with freshly grated ginger and nutmeg to taste.

Zucchini & Feta Latkes (2 Dozen)
4 Zucchini, grated and well strained (should equal 2 cups after straining)
1 medium diced onion
3 tbsp chives, thinly sliced
3 tbsp fresh mint, chopped
3 tbsp fresh parsley, chopped
2 eggs, slightly beaten
1 cup breadcrumbs
½ cup feta, crumbled
Salt & pepper to taste
Flour for dredging
Vegetable oil for frying

Grate zucchini, put in mesh strainer, salt, and let stand for 2 hours. Put into tea towel or cheesecloth and squeeze all the water out of zucchini. Sauté onion in olive oil & place all ingredients in bowl. Add salt & pepper to taste. If too loose, add breadcrumbs. Heat vegetable oil over med-high heat, ½ inch deep in a non stick pan. Form 1 heaping tbsp of mixture into a latke and dredge in flour. Fry on both sides. Drain latkes on paper towels and place on cookie sheet in a 350 degree oven for 10 minutes.

Serve warm or at room temperature with zesty tzatziki sauce.

Zesty Tzatziki Sauce
1 cup Greek yogurt
1 cup sour cream
1 tbsp fresh lemon juice
1 tbsp white vinegar
2 tbsp extra virgin olive oil
2 minced garlic cloves
White pepper (to taste)
Kosher salt (to taste)

Mix all ingredients well and refrigerate for one hour or more.