Latkes: Cooking Options

1. Choose a base

You will need 450-570 grams of vegetables (choose up to 3 types); at least half should be potatoes.

• Yukon Gold or Russet potatoes
  
• Sweet potato
  
• Carrot
  
• Celery root
  
• Parsnip

2. Choose additives

Choose no more than 2 types, prepare up to 1 tbsp in total.

• Mushrooms, chop
  
• Beetroot, peeled and grated
  
• Frozen artichoke hearts, thawed and chopped
  
• Kale, finely chopped
  
• Bell pepper, chopped
  
• Roasted red pepper, chopped
  
• Celery, cut into slices
  
• Frozen corn, thaw

3. Prepare the base

Peel and grate the vegetables for the base in a large colander set over a bowl. Grate 1 small onion into the colander; toss with 1 teaspoon salt and 1/2 teaspoon pepper. Squeeze the vegetables thoroughly to remove as much moisture as possible. Pat dry with paper towels, transfer to a large bowl, and add the ingredients from step 2.

4. Add seasonings

Stir in 1-2 teaspoons of seasonings (choose no more than 2 types).

• Curry powder
  
• Red pepper flakes (use 1/4-1/2 tsp)
  
• Ground cumin
  
• Za'atar (Middle Eastern spice blend)
  
• Ground coriander
  
• Green onions, chopped (use 2-4 tbsp)
  
• Hot sauce
  
• Fresh thyme, rosemary or sage, chopped
  
• Whole grain mustard
  
• Fresh parsley, chives, or dill, chopped (use 2-4 tbsp)
  
• Garlic, chop
  
• Lemon zest, finely grated

5. Fry some latkes.

Add 1 beaten egg and 1/3 cup matzo meal or all-purpose flour to a bowl; stir to combine. Form 12 tightly packed 2-inch (5-cm) pancakes (about 1/4 cup each); transfer to a paper towel-lined baking sheet. Heat 1/4 inch (0.6 cm) of 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 the finished latkes in a preheated 250°F (120°C) oven while you fry the rest.

6. Choose a topping

• Sour cream
  
• Applesauce
  
• Prepared horseradish
  
• Mustard with honey
  
• Mango chutney