![](https://www.readersdigest.ca/wp-content/uploads/2016/05/latkee1.jpg)
The miracle of Hanukkah may be that a tiny ration of holy oil lasted eight days, but it’s the potato pancakes we eat for this holiday that get me excited. In my house, we always had classic latkes: made with shredded and grated spuds, chicken fat, matzo meal, salt and pepper, and pan-fried on a cast-iron griddle. Hard to beat-however, for the last four years, I’ve held a latke cook-off at my restaurant, Caplansky’s, in Toronto, which has opened my eyes to a spectrum of possibilities.
Latkepalooza is open to anyone who’ll bring in five dozen of their best potato pancakes. Judging is by popular vote. We’ve seen spicy Mexican latkes; latkes stuffed with meat; big, fat, greasy; and little, thin, crispy latkes, too. I love the colourful ones best of all-they’re so appealing to the eye, and the flavours and textures are exciting. May these past contenders inspire you.
![Double Potato](https://www.readersdigest.ca/wp-content/uploads/2016/05/latke4.jpg)
Double Potato
A mixture of sweet potato and regular white potatoes gave a nice golden result. Crisped up perfectly, these were delicious with applesauce.
![Beet](https://www.readersdigest.ca/wp-content/uploads/2016/05/latke6.jpg)
Beet
Beets were shredded with potatoes and pan-fried together. In this case, the star ingredient added sweetness and a gorgeous bright-red hue.
![Purple Potato](https://www.readersdigest.ca/wp-content/uploads/2016/05/latkee3.jpg)
Purple Potato
The purple potato latkes were subtler visually than you’d expect, because the flesh was pretty white, but they still came out an interesting shade.
![Carrot](https://www.readersdigest.ca/wp-content/uploads/2016/05/latkee2.jpg)
Carrot
Shredding in some fresh carrot added crunch and lovely orange brightness. These tasty latkes went especially well with a little sour cream.