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Our Favorite Latkes

4.4

(28)

Photo of crispy latkes on a platter with applesauce and sour cream for our best latke recipe for hanukkah.
Our Favorite LatkesPhoto by Tara Donne, Food and Prop Styling by Diana Yen

These ultimate latkes have fluffy, pillowy-soft centers with crisp, golden brown edges. To cut your cooking time in half, use two large skillets to fry twice the batches at once.

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Crispy. Golden. Fluffy. Bubbe would approve.
Easy to make, impossible to stop eating.
This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!
Put these out at a gathering, and we guarantee you’ll be hearing rave reviews for a long time.
This traditional dish of beef, sour cream, and mustard may have originated in Russia, but it’s about time for a version with ramen noodles, don’t you think?
Rather than breaded and fried as you might expect croquettes to be, these are something more akin to a seared chicken salad patty.
Traditionally, this Mexican staple is simmered for hours in an olla, or clay pot. You can achieve a similar result by using canned beans and instant ramen.
These flaky, crispy pastries with a curry flavored filling are a popular snack sold in street food stalls and eateries all across Thailand.