Latkes from Around the World

Indian-Inspired Latkes: Masala Spice & Mint Yogurt

In India’s Bene Israel and Cochin Jewish communities, spices are central. These latkes are infused with warm garam masala, turmeric, and cumin, echoing flavors found in Indian street snacks like pakoras. Serve with mint yogurt chutney for a cooling contrast.

Korean Jeon-Style Latkes with a Kimchi Kick

Inspired by Korea’s savory pancakes known as jeon, this version blends grated potato with chopped kimchi, scallions, and soy sauce. A gochujang-sesame drizzle gives it that perfect umami punch. While not traditionally Jewish, this fusion reflects modern Jewish-Asian kitchens and culinary creativity.

Middle Eastern Latkes: Za’atar & Tahini

Middle Eastern Jewish communities often season with za’atar, a beloved herb blend, and drizzle everything with tahini. These latkes combine both, plus pops of fresh pomegranate for brightness. A celebration of Mizrahi and Israeli culinary heritage.

Italian Polenta Latkes

Jews in Italy, especially around Venice and Rome, often incorporate polenta (cornmeal) into their cooking. These latkes are made with firm polenta rounds, pan-fried, and topped with rosemary, parmesan, and garlic aioli. A Mediterranean take that’s perfect for a dairy Hanukkah meal.

Latin American Yuca Latkes

Jewish communities in Latin America have long embraced local ingredients like yuca (cassava). These latkes swap out potatoes for yuca, bringing a nutty flavor and chewy-crisp texture. A lime-zesty crema brings it all together, nodding to Colombian and Puerto Rican Jewish kitchens.