A Dreidl Spin On Latkes

It's now Hanukkah and all over th e world latkes are being joyfully made and eaten. Everyone - no matter what their religion is loves a good homemade pancake. Most people opt for the traditional recipe. Some go for a newer twist. There are now several variations on this classic.

Latkes are ever changing. One of the newest trends i s the"lacy latke". This is a light, crunchier version of the traditional dense cake. More shredded potatoes are used to create a lacier , crispier treat. The feel and texture is more like potato chips and doesn't leave the eater with as "loggy" feeling in their stomach. Healthier variations include a latke that is partially fried and then baked to reduce the fat content. Oil is still used in frying them, but it's usually a light peanut or canola oil.

Another spin on this classic are the ingredients. More and more cooks are experimenting with grated sweet potato as well as zucchini and carrots for a different taste. Regular potatoes still have to be used because of the starch that's the "glue" that holds the cakes together. Spices such as cumin and coriander are now being added to latkes along with the usual salt and pepper. Odder ingredients include carrots and even tuna fish! Fruits such as apples and raisins are also mixed into batters for dessert latkes

Latkes are a traditional part of Hanukkah except nowadays there's a new twist. Try them lacy or with sweet potatoes; plain or with spices to continue on with this classic. They're just as tasty and delicious as the denser originals.