December 1st marked the first day of Hanukkah. Even if you don’t typically celebrate the eight day Festival of Lights, making potato latkes is an easy way to enjoy this holiday. Latkes are essentially pancakes make of flour, egg and shredded potatoes, fried in hot oil. Since they can be modified with savoury or sweet flavours, they make an incredibly versatile side for brunch, dinner or entertaining.
Here are a few delicious interpretations of this traditional dish.
If your tastebuds favour all things sweet, Smitten Kitchen’s apple latkes won’t disappoint – especially as a brunch buffet option. Top them with her simple apple caramel sauce, and you have dessert.
Butternut squash and leeks take the place of potatoes in this seasonal latke alternative created by Viviane Bauquet Farre of Food & Style. (Don’t miss her follow-up post with wine pairings!) If you prefer a pure potato latke, consider a colourful twist by using purple potatoes as shown on eCurry.
Do you have a favourite latke recipe?
+ Apple Latke recipe from Smitten Kitchen
+ Butternut squash and leek latkes with pan-roasted cumin recipe from Food & Style
+ Purple Potato Latke recipe from eCurry
suzanne vachon
December 5, 2010 at 12:11Hi Kim,
Thanks for the Latke recipe, it is my favorite, I always eat it at restaurants, but this time I will eat it in the comfort of my home.
decogirlmontreal
Eden Spodek
December 5, 2010 at 16:16Kim, As I’m about to attempt making traditional latkes for my family for tonight’s Chanukah dinner, I’m salivating over these three new twists on latke making. Definitely on my must-try list. They look amazing. Thanks for sharing.