It’s Chanukah time and that means lots of latkes. In preparation for latke season, I tested lots of new latkes, like Squash Latkes with Apple Butter, and Potato, Parsnip and Chive Latkes and few others that shall remain “non-postworthy”. For most latke recipes, they begin with some kind of potato or vegetable and end with frying. Basically, what could be bad? They are all good and we never have any leftovers. But no matter what latke or version I make, I still prefer my basic classic potato latke recipe and no one ever tires of it. It tastes like Chanukah to me and it is honestly what my family and guests like best. Try the others, maybe a latke each night, but make sure you include some classic potato latkes each night because those purists will be asking for them. And if you have any leftovers, make sure you check out how to store latkes so that you save some time the next night.
Applesauce is the perfect accompaniment. We have lots to try. I love applesauce on its own or over a little vanilla ice cream, that is, if you can save any for later.