This recipe comes from Chrissy's cookbook co-author, Adeena Sussman. She is also the author of Sababa.
Making latkes is something I’ve been doing since I was a kid, and I’ve learned lots of tips and tricks over the years. One of the things I really like to do is to add different root vegetables and colorful additions to the latkes to make them fun for everyone in the family—especially kids! Squeezing out the excess liquid from the potatoes after you grate them helps create extra crispy pancakes, and the addition of the beets and sweet potatoes makes them as appealing to the eye as they are to the palate. (If they turn pink, it’s okay! Just go with it.) Something my late mother, Steffi, always said was that every dish on the table should have at least three colors, and these latkes definitely fit the bill.
I was raised to believe that special traditions and families should be shared. Chrissy, John, Pepper, the kids and I created a new one during Hanukkah 2020, at the height of COVID lockdown. We sent latkes around town in Ubers so we could share the happiness with friends and loved ones. Everyone was so excited to have the homemade food surprise them at their doorsteps! I hope you love making these as much as we did.
2 large white potatoes (1 pound), peeled
1 large sweet potato (¾ pound), peeled
4 large scallions (greens and whites), thinly sliced (1 cup)
3 tablespoons potato starch or flour
2 teaspoons kosher salt
½ teaspoon freshly ground black pepper
1 very small beet, peeled
+ Sour cream and applesauce, for serving
A twist on Tortilla Española using kettle chips as a delicious shortcut.
Cheesy, salty, creamy.
Spiced up with Cracked Black Pepper & Citrus seasoning for super satisfying snacktime.