While you’re finishing up that last slice of pie from Thanksgiving, it’s time to think about the next big food holiday coming up: Chanukah! Swap the turkey-roasting pan for a skillet, and let’s get frying.
Traditional latkes are great, but there are only so many potatoes you can eat for the eight days of Chanukah. Luckily, there are a number of ingredients you can swap for the potatoes, and that doesn’t even include the endless topping options.
If you don’t want to stray too far from the traditional potato latke, start by adding in some other vegetables and spices, like carrots and curry powder, for an Indian spin on the classic. While still having a base of potatoes, these latkes will have your taste buds spinning faster than a dreidel!
For those wanting to get an early start on their New Year’s resolutions (or still needing a detox from all those Thanksgiving leftovers), think about baking your latkes instead of frying them. You’d never guess that there are no potatoes in these baked cauliflower latkes, and by coating them in breadcrumbs, you still get that same crisp that’s essential in a good latke. Top with some Greek yogurt instead of sour cream for an extra healthy boost to your meal.
Perhaps you want to go a bit sweet this year, using the season’s freshest fruits and vegetables. If you’re lucky enough to have persimmons around, grate them up and throw them into your latkes. The fragrant fruit adds just a touch of sweetness and color to your latkes. Serve alongside some fresh persimmon and homemade applesauce for a seasonal celebration.
Another way to enhance your latkes is with the toppings. Traditionally they are topped with sour cream and applesauce, but potatoes are a blank slate for so many other options. Instead of toast, try using latkes the next time you have shakshuka. This Middle Eastern dish of poached eggs pairs perfectly with some crispy fried potatoes.
If you’re a lox fan, then make sure to have some latkes and lox this Chanukah. A smear of cream cheese and these beet-cured lox are all you need for a show-stopping breakfast spread. The brightly colored lox is not only beautiful to look at, but also delicious to eat. Plus, its saltiness cuts the richness of the latkes, brightening up the dish and taking it to the next level.
With these ideas you can have latkes for every night of Chanukah and never get sick of them. Invite over some friends, bring out the food processor, and have a latke fry-off with all these exciting recipes and topping ideas. Who knows, maybe some other vegetable will “beet” out the potato this year!