"Hanukkah is about many things: Jewish resilience, miracles and-as is usually the case with Jewish holidays-food. Two dishes reign supreme during the Festival of Lights: sufganiyot-deep-fried donuts traditionally filled with jelly, though in recent years they've embraced all kinds of inventive fillings-and latkes, crispy potato pancakes that have also undergone a modern culinary glow-up, moving beyond their plain, traditional roots to creative versions with diverse fillings and toppings."
"Before we get to our picks, a pro tip: any potato latke is made better with smoked fish, and no place in New York knows smoked fish quite like Acme Smoked Fish in Brooklyn-a fourth-generation, family-owned institution that locals flock to weekly. The destination's smoked salmon and whitefish salad make for perfect latke toppings. The staff is also now selling a new spicy tuna, which is absolutely worth trying as well."
Hanukkah centers on Jewish resilience, miracles and food. Sufganiyot and latkes are the festival's primary dishes, with sufganiyot traditionally jelly-filled and now offered in inventive fillings. Latkes are crispy potato pancakes that have evolved into creative variations with diverse fillings and toppings. Smoked fish enhances any potato latke, with Acme Smoked Fish in Brooklyn recommended for smoked salmon, whitefish salad, and a new spicy tuna. Miriam serves gluten-free chickpea latkes made with chickpea flour for extra crispiness, a method from chef Rafael Hasid's mother. 12 Chairs Café offers a Hanukkah-only latke with sour cream, apple sauce, labneh and smoked salmon in Soho.
Read at Time Out New York
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