The delicious holiday of Hanukkah is underway, and of course this means latkes! Being the starch lover – I am all about latkes, and am always on the hunt for a new spin on a classic dish. The New York Times presents a recipe for red latkes (thanks to the addition of beets). Flickr user TimTom.ch presents a matzo and cottage cheese recipe which sounds (and looks) great. Also at the NYT, Joan Nathan answers readers’ most pressing Hanukkah food questions – Q: What type of oil should you fry up latkes in? A: Olive oil is probably the historically correct way to cook latkes.
Latkes by TimTom.ch
Eating The World 