As the eight days of Hanukkah finish, we are gently reminded of those lovely fried gems that are customarily eaten during the course of the Festival of Lights.
Tradition serves up golden brown latkes. One does not have to be Jewish to appreciate this especially delicate good bite. Nor do we need to confine our latke indulgence to the few short days of the holiday season.
Latkes (potato pancakes) are traditionally topped with applesauce or sour cream. There are many new creative variations to these cakes and toppings.
The crisp, golden classic is made of shredded russet potatoes and grated fresh onions. Yukon gold or sweet potatoes put a softer spin on the classic.
Other root vegetables like carrots, turnips and parsnips surprise the pallet in a new cake direction. Include zucchini, cauliflower, apples, green onions and fresh herbs to amp up flavors.
