These latkes get a Greek treatment with freshly cooked spinach and feta cheese mixed into the batter.
If you're looking to spice up your latkes, this Mexican-style recipe adds a bit of spice with jalapeño peppers. For a taste of freshness, they're finished with a cilantro sour cream and a squeeze of fresh lime juice.
Ever think of sushi and latkes on one plate? This recipe does, with crispy fried latkes rolled up with cucumber, rice, and nori. Think of it as a Jewish tempura roll.
Made with shallots instead of onions, these potato latkes are delicate and slightly sweet. Served with a dollop of apple confit spiked with calvados, and a buttery, crispy sage leaf, each mouthful of these latkes yields an explosion of flavor.
I love the way the flavors come together in this recipe and just as important, it’s EASY to whip up! The two key ingredients can be found in the frozen section at your local grocery store. Throw it together with some eggs and seasoning and you get a fancy tasting, fast making latke!
Because the squash is grated raw, the latkes remain light and slightly crunchy. The addition of the pan-roasted cumin seeds bring these lovely morsels an exotic flair, while the sour cream helps to pull the flavors together.
For Hanukkah, chef Nikki Cascone's family always lights candles in a family menorah that she inherited (but they also have a funky modern one). Though they aren't very religious, they try to carry on Hanukkah traditions and cultural stories — like her mom giving them a gift every morning of the eight days.
Latkes are everyone's favorite Jewish fried food. The typical latke is made with potato, flour and eggs. I however, like to make a more Paleo friendly latke and now with this new recipe, I have 2 versions of Paleo pancakes.