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8 New Hanukkah Classics

Posted: 12/21/2011 11:18 am

No Hanukkah table would be complete without the symbolic (and delicious) fried foods we all look forward to year after year. And while we agree that holidays are all about tradition, why not mix it up and add a few modern twists to your menu this year? Here are eight recipes destined to be new Hanukkah classics, brought to you by the Food52 community.

Golden Panko Latkes With Sour Cream And Chives
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We have a soft spot for cooks who tinker with classic recipes, retooling the periphery without over-altering the core. That's what Micki Barzilay did with her latkes. The panko coating amplifies the dry-leaf crispness you want in a latke. And Yukon Golds have plenty of moisture and sugar so once they're fried up, they toast handsomely on the edges, while at the center of the pancake, the potato strands remain silky and discreet. We discovered three tips: add the white pepper to taste -- unless you love white pepper, you might want to start with a teaspoon. Once the potatoes are mixed with the eggs and flour, they will continue to weep liquid, so squeeze them out as you shape them, and make sure you also fluff up the strands after squeezing or the pancake will be too dense. Lastly, if you don't have pastry flour, substitute 1 tablespoons all-purpose flour plus 1 tablespoons cake flour. - Amanda & Merrill

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Photo: Sarah Shatz
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