Whole lotta latkes
Celebrate Hanukkah with a new twist on a holiday tradition
By DOREE LEWAK and BARBARA HOFFMAN
It’s the miracle that keeps on giving — not the oil meant for one night that lasted for eight, but the new twists on a holiday tradition.
We speak of latkes. Made of ground potato, flour, egg, a smidgen of garlic or onion and fried to crispy perfection, they’re a humble Hanukkah staple, whether topped with applesauce or creme fraiche. But in the culinary wilderness of NYC, mere potato pancakes are too tame: Behold these half dozen alt-latkes that would make your bubbe plotz. But get to them soon: Many will last only as long as Hanukkah does — till Jan. 1.
Spanish style
Jimmy’s No. 43 owner Jimmy Carbone says the secret ingredient of his Latke Fest favorite is eggs. This omelet-like latke ($10), made in a skillet, is cooked like a Spanish tortilla and served with aioli or ketchup. Happy news: It’s being served every weekend through winter.
43 E. Seventh St., 212-982-3006; Jimmys No 43.com
The Okonomi-latke
Shalom Japan’s chefowners, Aaron Israel and his Japanese-born wife, Sawako Okochi, created this Jewish riff on the Japanese pancake known as okonomiyaki ($15). It features shredded potatoes, cabbage, bean sprouts and onion topped with fish roe and bonito flakes. “It’s still the savory Japanese pancake, but as a latke,” says Israel.
310 South Fourth St., Williamsburg; 718-388-4012, ShalomJapanNYC.com
Samurai and more
It’s hard to top Mile End Delicatessen’s spin last year — latkes with deviled eggs and salmon roe — but this Canadian import just came up with three new ones: the Samurai, with Tonkatsu sauce, Kewpie-style mayo, black sesame and ginger; the Paisano, made with Parmesan, truffle and herbs; and the Middle Feast, featuring garlic sauce, Israeli salad and falafel crunch ($16 for three of each kind). And yes, they sell plain old potato latkes, too.
Various locations, through Dec. 31 (excluding Christmas Eve and Christmas Day); MileEndDeli.com
Quinoa plus
Potatoes team with quinoa, avocado and poached eggs in the latkes ($16) at the Israeli restaurant Bar Bolonat during brunch Saturdays and Sundays, from 11 a.m. to 3 p.m. Soon even your bubbe will know how to pronounce “quinoa.”
611 Hudson St., 212-390-1545; BarBolonatNY.com
... and oxtail?
The Norm, the Brooklyn Museum’s fusion-happy restaurant, serves cassava latkes with Jamaican spiced oxtail marmalade and coconut yogurt ($11). Who needs applesauce?
200 Eastern Parkway, Brooklyn, 718-230-0897; TheNormBKM.com dlewak@nypost.com