Melissa Clark Shares 5 Different Ways to Make Latkes for Hanukkah

Hanukkah is in full swing and there's nothing more delicious to celebrate with than a hot and crispy latke.

You likely have a go-to family recipe, but why not switch it up a little? PEOPLE enlisted the help of Melissa Clark, author of the upcoming Dinner in One cookbook, to offer delicious spins on the traditional Jewish dish.

Pick from unique twists — like sweet potato, carrot, or zucchini latkes — or go traditional, they're all here.

Clark's directions for frying the potato pancakes are the same for each, so simply pick your favorite flavor combination then come back to the instructions below.

Heat a medium skillet over medium high; pour in olive oil to a depth of about ¼ inch. Once the oil is hot (a drop of water should sizzle), drop 3 to 4 heaping tablespoons of latke batter into the skillet. Use a spatula to flatten potato mounds into disks. Cook until edges are crispy, about 3 to 4 minutes. Flip latkes, and cook until golden brown, about 3 to 4 minutes more. (Reduce heat slightly if latkes brown too quickly.) Transfer to a paper-towel-lined plate; sprinkle warm latkes with salt. Repeat with remaining batter.

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1 ½ cups fresh cranberries
¾ cup packed light brown sugar
1 large sweet potato, peeled and quartered lengthwise
1 medium-size Granny Smith apple, peeled and quartered
½ medium-size yellow onion, quartered
¼ cup all-purpose flour
2 large eggs, lightly beaten
½ teaspoon baking powder
¼ teaspoon ground nutmeg
¼ teaspoon black pepper
1 ¼ teaspoon fine sea salt

1. Bring cranberries, sugar and ½ cup water to a boil in a small saucepan over medium high, stirring often. Reduce heat to medium low, and simmer, stirring occasionally, until most of cranberries burst, about 10 minutes. Transfer sauce to a medium bowl, and cool.

2. Using a food processor fitted with coarse grating disk, process potato, apple and onion until grated. Transfer mixture to a clean dish towel, and squeeze out as much liquid as possible.

3. Working quickly, transfer mixture to a large bowl. Stir in flour, eggs, baking powder, nutmeg, pepper and 1¼ teaspoons salt until combined.

4. Fry latkes (see directions, above). Top with a spoonful of cranberry sauce.

1 cup plain whole-milk yogurt (not Greek yogurt)
2 tablespoons chopped fresh dill or flat-leaf parsley
1 garlic clove, minced
1 ¼ teaspoon fine sea salt, divided
2 medium zucchini, trimmed and quartered lengthwise
3 large Yukon Gold potatoes, peeled and quartered lengthwise
½ medium-size yellow onion, quartered
¼ cup all-purpose flour
1 large egg, lightly beaten
½ teaspoon baking powder
¼ teaspoon black pepper

1. Stir together yogurt, dill and garlic. Season with salt to taste.

2. Using a food processor fitted with coarse grating disk, process zucchini until grated. Transfer to a bowl, and toss with ½ teaspoon salt. Let stand 10 minutes. Process potatoes and onion until grated. Transfer potato mixture to a clean dish towel. Drain zucchini, and add to towel; squeeze out as much liquid as possible.

3. Working quickly, transfer mixture to a large bowl. Stir in flour, egg, baking powder, pepper and ¾ teaspoon salt until combined.

4. Fry latkes (see directions, above). Top with a dollop of yogurt-dill sauce.

1 cup sour cream
1 teaspoon granulated sugar
½ teaspoon ground cinnamon
Pinch of ground cloves
1 ¾ teaspoon fine sea salt, divided
2 medium-size sweet potatoes (about 1 lb.), peeled and quartered lengthwise
½ medium-size yellow onion, quartered
½ cup all-purpose flour
2 large eggs, lightly beaten
½ teaspoon baking powder
¼ teaspoon black pepper
2 tablespoons chopped crystallized ginger

1. Whisk together sour cream, sugar, cinnamon, cloves and ½ teaspoon salt. Cover and refrigerate until ready to use.

2. Using a food processor fitted with coarse grating disk, process potatoes and onion until grated. Transfer mixture to a clean dish towel, and squeeze out as much liquid as possible.

3. Working quickly, transfer mixture to a large bowl. Stir in flour, eggs, baking powder, pepper and 1¼ teaspoons salt until combined.

4. Fry latkes (see directions, above). Top with a small dollop of sour cream mixture and a sprinkle of crystallized ginger.

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2 large russet potatoes, peeled and quartered lengthwise
½ medium-size yellow onion, quartered
½ cup all-purpose flour
1 large egg, lightly beaten
1 ½ teaspoons fine sea salt
1 teaspoon baking powder
½ teaspoon black pepper
Apple sauce
Sour cream or plain Greek yogurt

1. Using a food processor with a coarse grating disk, process the potato and onion until grated (or grate them by hand on the largest holes of a box grater). Transfer the mixture to a clean dish towel, and squeeze out as much liquid as possible.

2. Working quickly, transfer the mixture to a large bowl. Stir in the flour, egg, salt, baking powder and pepper until combined.

3. Fry latkes (see directions, above). Top with applesauce and a dollop of sour cream or yogurt.

½ cup golden raisins
¼ cup boiling water
2 tablespoons chopped fresh cilantro
1 teaspoon lemon zest plus 1 tablespoon fresh juice
¼ teaspoon ground cumin
Pinch of cayenne pepper
1 ¼ teaspoons fine sea salt
2 large carrots, peeled and cut into large sticks
1 large russet potato, peeled and quartered lengthwise
½ medium-size yellow onion, quartered
¼ cup all-purpose flour
1 large egg, lightly beaten
½ teaspoon baking powder
¼ teaspoon black pepper
Plain Greek yogurt

1. Place raisins and boiling water in a small bowl; let raisins soak 10 minutes. Drain and coarsely chop raisins; transfer to a bowl. Add cilantro, lemon zest, lemon juice, cumin, cayenne and a pinch of salt, and toss. Set aside.

2. Using a food processor fitted with coarse grating disk, process carrots, potato and onion until grated. Transfer mixture to a clean dish towel, and squeeze out as much liquid as possible.

3. Working quickly, transfer mixture to a bowl. Stir in flour, egg, baking powder, pepper and 1¼ teaspoon salt.

4. Fry latkes (see directions, above). Top each latke with yogurt and a spoonful of raisin relish.