Our Chanukah food section this year features — no surprises — a classic potato latke recipe. The twist is that this recipe comes with three ideas for how to top these blank canvases — and we’re sharing those recipes with you on the blog.
The toppings vary from meat to dairy to parve — one for every occasion. The deli topping makes a great add-on for a Friday night dinner side dish.
These toppings will go on any potato latke recipe you favor — or try the crispy variant in this week’s IJN. The recipes came to us courtesy of a new cookbook, Simple Elegance (Artscroll) by Daniella Silver and Norene Gilletz.
Subscribe to our e-Edition to get the whole Chanukah foods section, which — we promise — has recipes for dishes other than latkes!
Top Your Latkes
Ingredients
Sour Cream Topping — Two Ways
- 1 C sour cream or Tofutti sour cream
- 1 TB lemon juice
- ¼ C chopped fresh parsley or dill
- freshly ground black pepper
- ½ C pomegranate seeds or ¼ lb. fresh smoked salmon, thinly sliced
Deli Topping
- 1 TB Dijon mustard
- 2 tsp honey
- 3 Israeli pickles, diced
- ½ lb. deli meat, diced
Avocado Topping
- 1 ripe avocado, peeled, pitted and diced
- ¼ C minced red onion
- 1 tomato, diced
- 1 TB lime juice, preferably fresh
- 1 tsp kosher salt
- freshly ground black pepper
Instructions
Sour Cream Toppings
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In a medium bowl, combine sour cream with lemon juice, parsley (if using pomegranate seeds) or dill (if using smoked salmon), and pepper; mix well.
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Top latkes; add pomegranate seeds (if using parsley) or smoked salmon (if using dill).
Deli Topping
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Add topping ingredients to medium bowl; mix to combine. Use as a topping for latkes.
Avocado Topping
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Add topping ingredients to medium bowl; mix to combine. Place plastic wrap directly onto mixture to prevent darkening.