I’ve been thinking about the latkes I’ll be frying for Chanukah this year. I spend days and days making latkes. As often happens, when I start thinking about a holiday food it brings back memories of the foods I enjoyed as a kid. I grew up with traditional foods prepared by my mother and grandmothers and though I will always love them, I also like throwing new twists at old favourites.

As I was thinking about using sweet potato, leeks, zucchini, mushroom and maybe some blue potatoes in latkes, the blue potatoes reminded me of my Baba’s (grandmother) blue latkes. No, Baba didn’t use blue potatoes like I was planning. Her pancakes were made from red, waxy potatoes that had turned a purplish-blue as the starches oxidized after they were finely grated. Some people add white vinegar to the potatoes to stop the oxidizing but I always grate the onions first and let their juices keep the potatoes from discoloring. Baba went au natural and we ate them as they were — and loved them! But, if I want blue latkes I’ll use those blue potatoes.

Here are a few of my favourite latke recipes. While I love, love, love potato latkes, it’s nice to have a few variations to have throughout the holiday. Try one or all of them.

Remember – Chanukah is a holiday that calls for eating things fried with oil. So I use oil to pan-fry all of the latkes. If you are looking for a lighter version, you can spray a non-stick frying-pan with vegetable spray – but be warned – the results will not be the same. For crisp on the outside, soft on the inside latkes use the oil. (You are commemorating a miracle!)

Some latke pointers that I shared a couple of years ago and thought it’s time to share again:

• Use a food processor or box grater to grate vegetables and then squeeze as much liquid from the vegetables as you can. Discard liquid.
• Use a non-stick or cast-iron frying pan for frying. Heat 1/4” – 1/2“ of canola or vegetable oil over medium heat. The oil should be hot enough for the latkes to sizzle and bubble as soon as they touch the oil, but not too hot or they will burn before they are cooked through.
• To keep your potatoes from oxidizing grate the onions first. Toss the potatoes with the onion juices as you grate them and it will keep them from turning brown or blue.
• Drain the cooked latkes on paper towel.
• Fry one latke and taste it, checking the seasoning before frying the whole batch. If you like things light on salt and pepper cut back my quantities – taste one and add seasoning to suit your tastes.
• Serve with apple sauce, sour cream, crème fraiche, Greek yogurt or or tzatziki.
• Latkes are best served hot, right out of the pan (after draining). If you are feeding a group, place the fresh latkes on a baking sheet and keep in a 200º oven as you make them. If necessary, they can be frozen, thawed and reheated on a baking sheet at 350º degrees, uncovered, until warm (about 10-15 minutes).

Zucchini Leek Latkes (adapted from Passover – A Kosher Collection)

Wild Rice and Mushroom Latkes

• 3 cups button/crimini mushrooms – thinly sliced
• 1 large yellow onion – peeled and finely chopped
• 2 Tbsp. vegetable oil
• 1 can (425 g) cooked wild rice – rinsed and drained
• 1-2 tsp. salt
• 3/4 tsp. pepper
• 4 large eggs
• 1/2 cup flour
• canola oil for frying

Sauté onions for 2-3 minutes in oil over medium heat. Add sliced mushrooms and cook until the mushrooms have released their juices and are cooked through, about 10 minutes. Drain and cool.

Place the cooled mushrooms and onions in a mixing bowl and add the salt, pepper, eggs and flour. Mix well.

Heat oil in a frying pan and carefully spoon heaping tablespoons of the mixture into the oil. Fry for 3-5 minutes on each side until golden brown and set.

Drain and serve.

Makes 16-18

Miniature Mushroom Wild Rice Lakes served with sour cream and smoked salmon.