Here at the Well blog we have learned not to mess with the latke. Readers love the traditional dish just as it is. But as Martha Rose Shulman discovered in this week's Recipes for Health, it can also be exciting to experiment with the recipe and develop new flavors so that latkes can be enjoyed every day of the year.
I decided to experiment with other vegetables for my latkes, combining carrots and spinach, cabbage and kale, sweet potatoes and apples. I even used up the broccoli stems that were lingering in my refrigerator bin in one batch, mixing them with red cabbage and carrots. I used exotic spices like nigella seeds, cumin, and caraway, as well sweet spices like cinnamon and nutmeg. My vegetable latkes were not as crispy as potato latkes but nobody seemed to mind; they were still delicious.
Here are five new ways to make latkes.
Spicy Carrot and Spinach Latkes: I think it is the nutty flavor of the nigella seeds that makes these so addictive.
Sweet Potato and Apple Latkes With Ginger and Sweet Spices: A sweeter version of a Hanukkah staple.
Butternut Squash and Sage Latkes: A favorite flavor combination makes for a delicious latke.
Cabbage, Carrot and Purple Kale Latkes: A trio of vegetables results in a nutrient-dense latke.
Red Cabbage, Carrot and Broccoli Stem Latkes With Caraway and Sesame: A surprising use for broccoli stems in a favorite holiday dish.
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