Jeremy Liebman Danielle Walsh, Bon Appetit
Hanukkah is coming up (the first night is a week from tomorrow), and that means that latkes are in the spotlight. Sure, the plain potato version is always good, but don't be afraid to riff on tradition. Think of them as a blank canvas for veggies and spices and check out our fifteen favorite ways to dress them up.
1. Celery Root and Mushroom Latkes with Onion Applesauce (pictured above)
- 1 8-ounce Granny Smith apple
- 1 8-ounce onion, unpeeled
- 2 teaspoons kosher salt, plus more for seasoning
- 1/2 cup chopped fresh cilantro
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- 1 pound celery root (celeriac), peeled, coarsely grated
- 1 pound russet potatoes, peeled, coarsely grated
- 1 tablespoon kosher salt
- 1 pound washed mushrooms (such as trimmed, halved oyster or chanterelles, or thinly sliced crimini mushrooms)
- 2 large eggs, beaten to blend
- 3 tablespoons all-purpose flour
- 1 tablespoon ground cumin
- 1 tablespoon ground tumeric
- 1 1/2 teaspoons freshly ground black pepper
- Vegetable oil (for frying)
- Preheat oven to 350°. Line a small rimmed baking sheet with foil. Wrap the apple in another piece of foil. Place unpeeled onion and apple on prepared sheet. Bake until tender, about 1 hour. Let cool completely, keeping the apple in the foil.
- Unwrap apple; core, peel, and place with juices in a food processor. Peel onion; add to processor. Add 2 tsp. salt. Purée until very smooth. Transfer to a medium bowl. Season applesauce with salt. Cover; chill. DO AHEAD: Can be made 2 days ahead. Keep chilled.
- Stir in cilantro before serving.
- Meanwhile, mix celery root, potatoes, and salt in a large colander set over a large bowl to draw out moisture. Chill; let drain for 1 1/2 hours. Mix in mushrooms; let drain in refrigerator for 30 minutes longer.
- Using your hands, squeeze excess moisture from the potato mixture. Transfer to another large bowl. Stir in the eggs and the next 4 ingredients; blend thoroughly. Cover the surface with plastic wrap and chill for at least 1 hour and up to 3 hours. (This will help bind the latkes.)
- Preheat oven to 300°. Line a baking sheet with paper towels. Divide latke mixture into 16 equal portions on another baking sheet. Form each into a 1/2"-thick patty. Pour oil into a large nonstick skillet to a depth of 1/4"; heat over medium heat. Working in batches, fry latkes until cooked through and golden brown, about 5 minutes per side. Transfer to prepared sheet; keep warm in oven while frying remaining latkes.
- Serve warm latkes with onion applesauce.
Levi Brown2. Spicy Cauliflower Latkes with Za'atar Aioli
These tiny latkes are conveniently bite-size. Flavored with creamy cauliflower and spicy Aleppo pepper (a Syrian seasoning), they should be served with aioli or simply sprinkled with za'atar.
Levi Brown3. Butternut Squash Latkes with Sage and Pine Nut Yogurt Sauce Squash lends sweetness to these sage-scented latkes.
See Also: 25 One-Bite Appetizers
Levi Brown4. Rösti-Style Potato Latkes with Rosemary and Brown Butter Applesauce Meet the latke's larger, Swiss cousin: the Rösti. This recipe makes two giant potato cakes; if you want to serve them at the same time, you'll need to use two skillets (heavy ones produce the crispest results).
Patricia Heal5. Porcini Mushroom Latkes with Mushroom Salad and Chive "Cream"
Earthy porcini mushrooms jazz up these crispy potato pancakes for a new spin on the traditional holiday favorite.
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