A New Flip On Latkes

Hanukkah is the time for traditional recipes such as latkes. These potato pancakes have been associatd with the Festival of Lights for well over a century. Yet there is a whole new generation that want this standard but want it with a twist. Luckily , like any recipe it can be tweaked and updated.

Revamped potato pancakes were the subject of Melissa Clark's A Good Appetite column in today's New York Times Dining section. She changes them to be not only hip but tasty as well. Most traditional latke recipes calls for a crisply fried potato pancake that is topped with either applesauce or sour cream.Sometimes it's a combo of the two together. However she zings some different ingredients in it. There is Swiss chard along with celery root parsnip shreds added to create an earthier fritter.

As for toppings Ms Clark decides to switch  it up a bit. She does recommend sour cream but also a small slice of lox for a burst of flavor. There is also a topping made with beets, yogurt and garlic. This is made with the low cal  but sinfully thick Greek yogurt  for a nice thick creaminess. The beets are mixed with garlic and walnuts  along with dill and horseradish. It can also be used as a dip for raw veggies too. If the beets are too much then just add the garlic and olive oil along with the yogurt. This to is Israeli style and makes for a smoother topping.

Latkes are a true tradtion that has been enjoyed for generations. Spark it up by subbing in different root veggies to add some zest. Then add an unusual topping or stick with the usual sour cream or applesauce for extra flavor.