Mix-and-Match Latkes

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