Julia Child’s Potato “Latke” photographed by Renee Comet for FT&V
By Danielle Crittenden Frum
Whether you like them baked or fried, with onions or without, non-traditional or classic, we have the recipe for you.
The first is my all-time favorite spin on the classic: an adaption of Julia Child’s famous potato “galette.” I discovered this recipe in Child’s 1989 classic, The Way to Cook. The simple dish — grated russet potatoes, salt, pepper, and nothing else, fried by the spoonful in clarified butter or olive oil — struck me as a brilliant new concept: latke a la francaise.
Foolproof classic latkes feature Green Tahini from Seed + Mill
If traditional is more your style but you’d like to mix it up a bit this year, this foolproof classic latke recipe comes with a delicious, Israeli-style twist for the traditional sour cream topping.
On Rye’s ready-to-go Oven-Roasted Root Vegetable Latke.
A new and innovative twist comes to us courtesy of hip DC Deli, On Rye with this oven-roasted, root vegetable version. The rutabaga in On Rye’s latkes really makes the difference as it gives a kick to the latkes with its horseradish-y flavor. A lemon yogurt topping lends further zing. Best of all, you miss the fuss and calories of deep-frying by popping these latkes in the oven.