10 Latke Upgrades

Food & Wine: 10 Latke Upgrades
© Stephanie Meyer
By Kay Chun Posted November 22, 2013

Are you one of the geniuses who will be frying up latkes as a starch this Thanksgiving? In a serendipitous collision on the holiday calendar, November 28 is also the first night of Hanukkah and, frankly, now that the idea has been presented, eating latkes on Thanksgiving should become as much of a tradition as cranberry sauce and gravy. Whenever you eat them this winter, here are some ingenious tips from Kay Chun of F&W’s Test Kitchen.

1. Fry the latkes in duck fat!

2. Make the hot, crispy latke a burger topping.

3. Double dip coating for extra crunch. Coat the latkes with panko before frying.

4. Add shredded Golden Delicious apples into your latke mix. No need for applesauce!

5. Serve extra-large, crispy latkes topped with scrambled eggs and crunchy bacon for brunch.

6. Shredded beets and carrots add striking color and a vitamin boost to your latkes.

7. Crumble spicy Italian sausage into your latke batter for a meaty surprise.

8. Latke poutine: Layer latkes with gravy and cheese, and broil until gooey.

9. Puree salmon roe with plain Greek yogurt for a cool, savory dip.

10. Shower the top with shaved cheese or truffles.

Related: Amazing Latke Recipes 
The Ultimate Thanksgiving Guide 
Classic Hanukkah Recipes

The Dish
Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
The Wine List Weekly pairing plus best bottles to buy.
F&W Daily One sensational dish served fresh every day.

You May Also Like

powered by ZergNet