Tell me if I'm right or wrong about the truth about latke variations? [moved from Kosher board]

[cappucino]

Every year, I search for an interesting variation on the latke. I now have amassed over 30 different variations involving such interesting ingredients as beets, sweet potatoes, butternut squash, apples, pears, parsnips and--most recently--horseradish (?). Every time I try a new form, I am woefully disappointed. The texture and taste do not make me happy and my goal of putting multi-colored and mult-flavored latkes on a beautiful platter fades into the sunset. Is the real truth that the traditional potato just takes to the salt, oil and onions in an unparalleled symphony of flavors and that no other latke can measure up or am I wrong? And, btw, I know we all have different tastes, but--bottom line--have you ever served a latke variation to a crowd and had a majority of satisfied customers? If so, what variation? And did anyone serve one that actually was assessed by more than one person as better than the traditional potato latke?

[DeisCane]

Though I understand where you're coming from, I've had great success with sweet potato and zucchini latkes. This year I am going to bring chickpeas into the mix and corn meal as well (think arepa).

[Steve Green]

"Is the real truth that the traditional potato just takes to the salt, oil and onions in an unparalleled symphony of flavors and that no other latke can measure up or am I wrong?"

You hit the nail on the head there, at least in my experience.

[DeisCane]

But that's the problem with comparing to that. Of course potatoes are great at that. But other starches are good at achieving a slightly different balance--more sweet, or more spicy, or whatever. You need to adjust your expectations (and your dips, probably).

[AdinaA]

The real truth IS that the traditional potato just takes to the salt, oil and onions in an unparalleled symphony of flavors and that no other latke can measure up...

and the proof is the popularity of potato pancakes in many cultures, they just fry extraordinarily well - witness the frozen food section of every American supermarket, overflowing with a million varieties of tater tots

[ferret]

Tater tots are industrial-scale recycling for potato farmers. It's a cheap way of taking the least saleable potatoes and turning them into profit, so in the chicken-and-egg world are tater tot items popular because they're good or because they were dirt cheap and we developed a comfort-food association with them?

Same holds true for potato latkes, I've had sweet potato, carrot and zucchini variations that are every bit as good - when made properly. They each need some tweaking to get the right texture and balance of flavors. I think we're drawn to potato because it's the flavor profile we're most familiar with. And we're most familiar with it - as are most other cultures - because they're cheap and can be stored for long periods.

My Eastern-European mother had a number of dishes that we all enjoyed that were based in the limited availability, and relative scarcity, of ingredients. Most dishes that we associate with celebration or tradition are rooted in poverty or scarcity of ingredients.

[cheesecake17]

I love tater tots :(

Carrot latkes.. have you ever made them? Saw a recipe somewhere that used mostly grated fresh potato with some pureed carrot mixed. Have no idea where I saw the recipe, but I now have an abundance of baby food carrots.

[DeisCane]

I made it with carrots once and I found the only real difference was the slight orange tint. Maybe I didn't use enough. But it was healthier, I suppose.

[sharonfl]

Potato latkes are the taste of tradition that we all grew up with so potato is king. I had a party last year with black bean, spinach, sweet potato as well as the traditional potato with all sorts of toppings (salsa, greek yogurt dill sauce as well as applesauce and sour cream). Of course potato was the most popular, but it was fun to have the variation. Unless someone hates potatoes, you won't be able to top it.

[cappucino]

That's what I was wondering about. Potato always wins. I don't believe anyone--including me--ever takes more than one "variation latke." And, frankly, it's not the nostalgia for me. My bahby didn't make winners in the potato latke category, but it is the absolutely just-right taste of the potatoes, onions and oil that just makes everything right in the world (if for just that moment). I still want more anecdotal evidence about the responses to the variations when served at a party. Has any one of them been a standout above the other variations?

[MartyB]

With 30 different variation, I would close the books on this one. The traditional potato latka IS the best and can now be declared as a true statement. So stop being disappointed and enjoy - unless of course you don't like potato latkas then I would try cooked potatoes i.e. chremsels, a pesach treat.

http://www.populardietprograms.net/12...

[wincountrygirl]

Zucchini latkes are terrific.

[cappucino]

Zucchini latkes are usually mixed with potato and therefore are cheater variations. I will stick to the potato, MartyB, as you said because they are just divine. Period.

[rworange]

How about using purple potatoes? At least it is a different color.

[guilty]

I agree with others that basic potato is king. However, if you really want variation, I've never had complaints when adding shredded carrots and beets to latkes--though the ratio of potato to "other" is at least 3:1, which I guess you consider cheating.

Maybe you can add different colors of berries to apple sauce for added color? (I hope I'm not making an outcast of myself for suggesting apple sauce with latkes.)

[cappucino]

The applesauce/sour cream debate is centuries long. In my house, my husband prefers the applesauce and I the sour cream. I like the purple potatoes idea a lot. I wonder if the texture will be the same.

[magiesmom]

the texture is the same but they look horrible, imo.
We like salmon roe with the sour cream, very pretty and tasty.

[smartie]

grated or minced potato? I prefer them minced which gives a finer texture - sometimes the grated/shredded latkes are not cooked properly in the centre.
Sour cream and applesauce is an American addition - they are generally not served like that in the UK.

[beevod]

The basic shtetl latke is unsurpassable.