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.
2 lbs sweet potatoes or yams
2 Tablespoons matzah meal or flour
1 teaspoon baking powder
1-2 teaspoons cinnamon (to taste)
1/4 teaspoon nutmeg
1/4 teaspoon cloves
Peel and grate sweet potatoes and 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. 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.
Note: For fluffier pancakes, separate eggs. Separate and add yolks where “add eggs.” Beat egg whites until stiff. Fold in egg whites after all other ingredients have been mixed in.
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.