Hanukkah Latkes, 12 Ways
It wouldn’t be a Hanukkah celebration without a plate of golden-fried latkes. From traditional takes to twists on the classic, these are some of our favorite ways to make this beloved, holiday dish.
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Get the Recipe: Potato Latkes
Beet and Carrot Latkes
These crispy potato latkes get a gorgeous jewel tone from shredded beets and carrots. Perfect for any special, holiday celebration.
Get the Recipe: Beet and Carrot Latkes
Nigella's Apple Latkes
Get the Recipe: Apple Latkes
Potato Latkes with Caramelized Onion Sour Cream
Molly gives her latkes a new twist by serving them with a savory, onion dip. She incorporates a subtle of sweetness with caramelized onions (instead of applesauce).
Get the Recipe: Potato Latkes with Caramelized Onion Sour Cream
Brussels Sprout Latkes
For a less-traditional take on potato latkes, Molly adds shredded Brussels sprouts along with the potatoes. The latkes not only taste great, they look beautiful too. The perfect accompaniment? Her simple Balsamic-Dijon dipping sauce.
Get the Recipe: Brussels Sprout Latkes
Get the Recipe: Oven-Fried Latkes
Rachael Ray's Quick Potato and Carrot Latkes
Get the Recipe: Quick Potato and Carrot Latkes
Crispy Two-Potato Cake
Get the Recipe: Crispy Two-Potato Cake
Crispy Potato Cake
Get the Recipe: Crispy Potato Cake
Sweet Potato Latkes
Get the Recipe: Sweet Potato Latkes
Root Vegetable Latkes
We've spruced up traditional latkes by incorporating a few readily available root vegetables to lend dimension—and color—to the classic recipe. The vegetables can be shredded in a food processor or by hand using a box grater.
Get the Recipe: Root Vegetable Latkes
Sweet Potato and Carrot Latkes with Spiced Apple-Cranberry Relish
While the flavor profile of these latkes is a complete departure from a classic potato latke recipe, they fry up just as crispy and lacey as ever. The spiced relish starts with a base of caramelized onions for depth and dimension. We found that the addition of one russet potato in the batter lends just enough potato starch to keep the latkes creamy on the inside without detracting from the sweet flavor of the carrots and sweet potatoes.