Lifestyle Food Melissa Clark Shares 5 Different Ways to Make Latkes for Hanukkah Food writer Melissa Clark offers delicious spins on the traditional Jewish dish By People Staff Updated on December 22, 2022 11:41 AM Share Tweet Pin Email Photo: Greg DuPree 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, food writer and author of the 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. How to Fry Latkes 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. Sweet Potato and Apple Latkes with Cranberry Sauce 1 ½ cups fresh cranberries¾ cup packed light brown sugar1 large sweet potato, peeled and quartered lengthwise1 medium-size Granny Smith apple, peeled and quartered½ medium-size yellow onion, quartered¼ cup all-purpose flour2 large eggs, lightly beaten½ teaspoon baking powder¼ teaspoon ground nutmeg¼ teaspoon black pepper1 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. Potato and Zucchini Latkes with Herbed Yogurt Sauce 1 cup plain whole-milk yogurt (not Greek yogurt)2 tablespoons chopped fresh dill or flat-leaf parsley1 garlic clove, minced1 ¼ teaspoon fine sea salt, divided2 medium zucchini, trimmed and quartered lengthwise3 large Yukon Gold potatoes, peeled and quartered lengthwise½ medium-size yellow onion, quartered¼ cup all-purpose flour1 large egg, lightly beaten½ teaspoon baking powder¼ 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. Sweet Potato Latkes with Spiced Sour Cream and Candied Ginger 1 cup sour cream1 teaspoon granulated sugar½ teaspoon ground cinnamonPinch of ground cloves1 ¾ teaspoon fine sea salt, divided2 medium-size sweet potatoes (about 1 lb.), peeled and quartered lengthwise½ medium-size yellow onion, quartered½ cup all-purpose flour2 large eggs, lightly beaten½ teaspoon baking powder¼ teaspoon black pepper2 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. Potato Latkes with Apple Sauce and Sour Cream 2 large russet potatoes, peeled and quartered lengthwise½ medium-size yellow onion, quartered½ cup all-purpose flour1 large egg, lightly beaten1 ½ teaspoons fine sea salt1 teaspoon baking powder½ teaspoon black pepperApple sauceSour 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. Potato & Carrot Latkes with Golden Raisin Relish ½ cup golden raisins¼ cup boiling water2 tablespoons chopped fresh cilantro1 teaspoon lemon zest plus 1 tablespoon fresh juice¼ teaspoon ground cuminPinch of cayenne pepper1 ¼ teaspoons fine sea salt2 large carrots, peeled and cut into large sticks1 large russet potato, peeled and quartered lengthwise½ medium-size yellow onion, quartered¼ cup all-purpose flour1 large egg, lightly beaten½ teaspoon baking powder¼ teaspoon black pepperPlain 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.