If you’re tired of “regular” potato latkes by the second night, here are some versions and accouterments to try. For most of these recipes, you can start with your own basic potato latke recipe, and substitute appropriately.
If you’re not supposed to have so much oil (despite the miracle!), you can spray a cookie sheet with vegetable oil spray or Pam and put any of these in a hot (450 degree) oven for about 5-8 minutes on each side.
Reprinted with permission from Jewish Family & Life!
1/4 teaspoon garlic
1/4 teaspoon cumin
1/8 teaspoon fresh ginger
1/4 teaspoon cayenne
1 teaspoon curry
1/3 cup matzah meal or flour
1 teaspoon baking powder
1/4 cup milk or soymilk
2 lbs sweet potatoes or yams
Grate sweet potatoes and apple. Remove any excess moisture (can put in dish towel or cheesecloth and squeeze out moisture). Beat eggs and add one at a time, mixing well (see note above for separating eggs for fluffier pancakes). Add milk. Add matzoh meal or flour and baking powder. Add spices and mix well. Heat oil until hot and put large spoonful for each pancake. Cook until brown and flip.
Pronounced: KHAH-nuh-kah, also ha-new-KAH, an eight-day festival commemorating the Maccabees’ victory over the Greeks and subsequent rededication of the temple. Falls in the Hebrew month of Kislev, which usually corresponds with December.