For last week's Hannukah-inspired Weekend Cook and Tell we asked all of you to break out the potatoes and box graters for a challenge we called Festival of Latkes. We still have a few more nights of menorah lighting left to enjoy some potato pancakes, so let's take a look at some of our favorite latkes.
MMinNYC's atypical latkes are made with sweet potatoes, carrots, zucchini, bell peppers, and little hint of curry.
Instead of the using floury Russets CatBoy subs in waxy Yukon Golds to make potato pancakes are crispier on the outside and have almost-separate shards of potato within.
famdoc added pumpkin to shredded potatoes for a pancake that had a slight sweetness especially when served with honey, Greek yogurt, and pomegranate seeds.
cybercita has a few latke secrets up her sleeve—first off, grate the spuds into cold water, drain, and then reintroduce the starch back into the batter, and secondly chopping the onions fine instead of grating to make for a less watery batter.
Thanks to everyone who shared their crispiest potato pancake recipes for this week's Weekend Cook and Tell challenge. Be sure to head over to Talk and read about next week's challenge: Edible Giftables.
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