Transfer to a racked baking sheet, and repeat until all latkes have been cooked. Set aside. For the Miso Dipping Sauce: In a small bowl, whisk together all ingredients until fully combined.

You can get creative with your toppings, dollops and seasonings: sour cream and/or apple sauce, smoked salmon or prosciutto, etc. You can even jazz up your latkes with Old Bay seasoning.

Place the latkes on the baking sheet into the preheated oven and bake for 20 minutes. Remove and serve with sour cream, tzakziki sauce, or your favorite dipping sauce. Garnish with parsley.

And remember that there's always room for adding fun toppings or creating a luxurious dipping sauce on the side like a sweet ...

You'll want to make these latkes for more than just eight nights. Hanukkah is days away and to kick off the start of Judaism's eight-night long Festival of Lights, we've got a delicious recipe ...

The idea to serve latkes with chocolate mole, Mexico’s quintessential sauce, was the brilliant invention of Alison Stavans, who’s married to Ilan and is the family’s masterful cook ...

leave the latkes crisper and the latkes won't stick to the paper). Serve the latkes hot with soured cream and apple sauce.

Devouring a fresh latke -- too hot to handle even -- is an experience no one should miss. These lightly fried potato pancakes go straight from the fryer to eagerly awaiting mouths because that's ...

These cauliflower latkes are light, crispy and golden. Serve immediately with soured cream spiked with a little fresh lemon juice, or perhaps some hot sauce. Heat a generous splash of the oil in a ...

Recipes come from good cooks they found in many ... and Ashkenazic Jews make latkes, which are basically the same. The ingredient both use is oil, which stands for a small amount of oil, as ...

I made both Ina Garten's and Martha Stewart's latke recipes to see which one I liked better. I preferred Garten's recipe — the simple ingredients and butter gave them a lighter flavor. Stewart's ...