This variation on a traditional crisp potato pancake is enhanced with the addition of carrots, which add a hit of earthy sweetness.

It's no secret that kids go crazy for crisp, fried potatoes. Serve them these classic latkes and you'll be giving them exactly what they want.

Add a little color to the Festival of Lights with zucchini pancakes that shine green. They’re the Mediterranean cousins to potato latkes.

Every family has its own (ahem, best) version of these savory potato pancakes. Here is a classic formula. Maybe it will become the new family favorite.

You can shred the potatoes, onions, and celery root in a food processor with the shredding disk.

A salad of oranges and slightly bitter endive and escarole rounds out the buffet of fried latkes and rich toppings.

While latkes (potato pancakes pan-fried in oil) are traditional—and we've never met a latke we didn't love—why not end the meal this year with apple fritters that are as tender and delicate as...

Is there a child in this world that doesn't love applesauce? This pink-hued, cinnamon-spiked version is just the right topping for the latkes.

Applesauce goes global in a chutney spiced with ginger and red-pepper flakes. Tart Granny Smiths and sweet Galas are cut into chunks for this chutney.

Dark and woodsy porcini mushrooms add potent aroma and depth and are enlivened by the acidity of tomatoes and the lovely brightness of fresh herbs.