Mix-and-Match Latkes

Fry up a new potato pancake! 

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1. Choose Your Base

You'll need 1 to 1 1/4 pounds total of the following (pick up to three kinds); at least half should be Yukon Gold or russet potatoes.

  • Yukon Gold or russet potatoes
  • Sweet potatoes
  • Carrots
  • Celery root
  • Parsnips

2. Pick Your Mix-Ins

Prepare up to 1 cup total of any of the following (choose up to two kinds).

  • Mushrooms, chopped
  • Beets, peeled and shredded
  • Frozen artichoke hearts, thawed and chopped
  • Kale, finely chopped
  • Bell pepper, chopped
  • Roasted red peppers, chopped
  • Celery, sliced
  • Frozen corn, thawed

3. Prepare the Latkes

Peel and grate the base vegetables into a large colander set over a bowl. Grate 1 small onion into the colander; toss with 1 teaspoon kosher salt and 1/2 teaspoon pepper. Firmly squeeze the vegetables to extract as much liquid as possible. Blot dry with paper towels, transfer to a large bowl and add your mix-ins.

4. Add Seasonings

Stir in 1 to 2 teaspoons total of the following (choose up to two kinds).

  • Curry powder
  • Red pepper flakes (use 1/4 to 1/2 teaspoon)
  • Ground cumin
  • Za'atar (Middle Eastern spice blend)
  • Ground coriander
  • Scallions, chopped (use 2 to 4 tablespoons)
  • Hot sauce
  • Fresh thyme, rosemary or sage, chopped
  • Whole-grain mustard
  • Fresh parsley, chives or dill, chopped (use 2 to 4 tablespoons)
  • Garlic, minced
  • Lemon zest, finely grated

5. Make the Latkes

Add 1 beaten egg and 1/3 cup matzo meal or flour to the bowl; stir until combined. Form into 12 tightly packed 2-inch latkes (about 1/4 cup each); transfer to a paper towel–lined baking sheet. Heat 1/4 inch chicken fat or vegetable oil in a large nonstick skillet over medium heat. Fry the latkes in batches until golden brown and crisp, 4 to 5 minutes per side. Keep warm in a 250 degrees F oven while you make the rest.

6. Choose Your Topping

  • Sour cream
  • Applesauce
  • Prepared horseradish
  • Honey mustard
  • Mango chutney