Latkes, or potato pancakes fried in oil, symbolize the ancient lamps that held only enough oil for one day but magically burned for eight. Here, you'll find our favorite classic and modern variations of this Hanukkah treat, including vegetable latkes, sweet potato latkes, and potato pancakes with caviar.

It's tough to beat the basics: Top freshly made latkes with a pink applesauce made from Macintosh or Macoun apples.

Give the traditional dish a pleasing twist by using sweet potatoes along with Yukon Golds.

The secret to these crispy latkes is to squeeze out as much of the moisture as possible before frying. Pair with a chunky applesauce.

In Martha's favorite recipe for latkes, the potato pancakes are served straight from the oven with warm applesauce, sour cream, and caviar.

This recipe requires just Idaho potatoes, oil, salt, and pepper. Be sure to wring all excess moisture from potatoes to create a crisp pancake.

Serve these Yukon Gold potato pancakes with a side of Caramel Applesauce and a dollop of sour cream.

Use up leftover mashed potatoes in these crispy and tender pancakes.

Try a healthier version of your favorite Hanukkah dish by adding carrots for beta carotene, sweetness, and color. Whereas traditional latkes are deep-fried in oil, these lighter versions are panfried, then finished in a hot oven until crispy.

Use hash brown potatoes for these quick potato-pancake wedges.

Long strips of grated potato, carrot, and parsnip make up this colorful variation.

These Hanukkah treats take just 30 minutes to prepare.

Save time during your Hanukkah celebration by making these pancakes, which can be prepared up to 3 hours ahead and reheated on a baking sheet in a 400-degree oven.

Turn the Haunkkah staple into an appetizer with this tasty twist.

Make over your potato pancakes with creme fraiche and pink applesauce.

Transform basic latkes into lacy, green-flecked potato pancakes using zucchini.

Make everyone's favorite Hanukkah treat with this classic version topped with sour cream and chives.