What Is Served With Latkes

You know that moment when you’re holding a plate of golden, crispy latkes, and the steam is still rising, and you just stand there, fork in hand, thinking… now what? I had that exact crisis last Hanukkah. I’d spent an hour grating potatoes and onions until my eyes were waterfalls, and then I realized: the star of the show was ready, but its supporting cast was a no-show. It felt like throwing a party and forgetting to invite anyone.

Don’t panic. You’re not alone in this crunchy conundrum. The truth is, latkes are less of a solo act and more of a collaborative masterpiece. They’re the crispy, salty canvas that begs for a little something extra to make them sing.

Let’s start with the obvious one, shall we? Applesauce. It’s the classic pairing for a reason—the cool, sweet, chunky (or smooth, you rebel) applesauce cuts right through the oil and salt. It’s the yin to the latke’s yang. And if you’re team sour cream, I see you.

Sour cream brings a tangy, rich creaminess that makes every bite feel a little more decadent. The cool dairy against that hot, crisp exterior is a textural dream. Pro tip: mix a little chopped chive or dill into your sour cream—trust me, it’s a game-changer.

Some people get very serious about which one is superior. My grandmother used to say, “If you can’t decide, you’re not eating enough latkes.” She wasn’t wrong. Why limit yourself when you can have a dollop of both on the same plate?

Beyond the Classics: The Rebels

Okay, now that we’ve paid our respects to the all-stars, let’s get weird. What if you’re bored? What if you’ve had applesauce for thirty straight Decembers? Enter smoked salmon and crème fraîche.

Latke Platter | Rachel Phipps

This combo is basically a latke in a fancy hat. The silky, salty fish with a spoonful of crème fraîche and a sprinkle of capers turns your humble potato pancake into a brunch VIP. It’s like a bagel and lox did a very happy dance with Chanukah.

Or how about guacamole? I know, I know, it sounds like a fusion crime. But the creamy avocado, a hit of lime, and a little jalapeño heat? Suddenly your latkes are a year-round snack. It’s ironic, bold, and honestly, it works because the starchy base just loves creamy stuff.

The “Healthy” Illusion

Let’s pretend for a second we care about nutrition. A side of roasted vegetables—like broccoli or Brussels sprouts—can pretend to balance out all that fried potato. It’s the plate’s version of a designated driver: responsible, but not the life of the party.

You could also add a handful of fresh herbs. A sprinkle of dill, parsley, or even mint on top of your sour cream isn’t just for Instagram—it wakes up your whole mouth. A little green goes a long way.

Potato Latkes Recipe

And for the love of crunch, please do not forget the salt. A final flaky sea salt just before serving is non-negotiable. It’s the conductor of this salty-sour-sweet orchestra.

But What About the Main Event?

Are latkes a side dish or the main event? Honestly? They’re whichever you need them to be. If you’re serving them with a big, hearty brisket, they’re the supporting cast. That rich, slow-cooked meat drips its sauce onto the latkes, and suddenly you’re in heaven.

Pair them with roast chicken or even a simple poached egg on top for breakfast. The runny yolk creates a sauce that is nothing short of divine. You’ll be scraping the plate with your finger. No judgment here.

Some people even go rogue and serve latkes with a light, acidic salad—think arugula with lemon vinaigrette. It cuts the grease and makes you feel like an adult for about five minutes. Then you go back for seconds.

How To Make The Best Latkes Ever | Flavour Network

The Sweet Tooth Edition

If you have a sweet tooth, turn your latke into dessert. A drizzle of honey, a dusting of powdered sugar, or a spoonful of whipped cream and berries. It’s a bit left-field, but potato pancakes are basically neutral—they’ll take whatever flavor you throw at them.

You could even go full breakfast and serve them with maple syrup. The salty-sweet combo is addictive. Just make sure no one from the “traditional” camp is watching, or you’ll get a lecture. (Let them watch. You’re living your truth.)

So, what do you serve with latkes? The honest answer is: your heart’s desire. Two thousand years of Jewish diaspora gave us the freedom to experiment. My neighbor puts ketchup on hers—don’t knock it ‘til you try it.

The best latke meal is the one that makes you pause, take a bite, and think, “Okay, that’s pretty darn perfect.” Start with the classics, then get weird. Stack them high. Mix your condiments. And for goodness’ sake, make more than you think you need. You’ll thank me later.