Come celebrate the eight days of Hanukkah by digging into this mouthwatering make-your-own latke station.
The first secret I'm going to let you in on is this: No matter how tempted you are to make your latkes ahead of time, don't do it! There is good reason for this. Latkes have a very small window of time before they turn into "mushkas." The key to the perfect latke is serving them from frying pan to table as quickly as possible. (My mom taught me this and she is one smart latke.)
Regardless, there are a few tasks you can do in prep for the party: Chop or grate your onions, bring your eggs to room temperature, measure your matzo meal or flour, wash potatoes, prepare latke toppings, and set aside space for your latke-making station. Specifically, you will need a spot to mix your batter and cookie sheet with paper towels to drain the fried latkes. Squeeze out your potatoes to ensure that they are not starchy and wet (I do this in cheesecloth or a clean dish towel.)
Nominate a "sous latke chef" helper in the kitchen with you. They can assist with just about anything and are usually lucky enough to get first dibs on samples.
Bartlett Pear with Cinnamon Crème-Fraîche
Pink Applesauce and Shredded Coconut
Smoked Salmon with Greek Yogurt and Fresh Chives
Pomegranate with Honeyed Pistachio
Labneh and Dill
Beet Hummus and Microgreens