20 Healthy New Takes On Traditional Latkes

While spaghetti squash is usually used as a stand-in for spaghetti, it also makes a perfect and easy latke base. When cooked, the flesh of the squash separates into strands that resemble its namesake. Almond flour instead of the all-purpose stuff makes this version gluten-free. Slices of smoked salmon take these latkes up a notch (not to mention, adds a hearty dose of omega-3s).

The adult potato pancake is topped with a caper, lemon, and chive sour cream. Carnival squash (which just sounds like a party) is the perfect way to celebrate the festival of lights. Curry powder and chives add flavor, while the "butter" made from apple cider, brown sugar and spices sweetens things up.

These seriously red latkes get their color from antioxidant-rich beets. Like other entries on this list, these latkes get a flavor kick from warm and nutty cumin. Easily one of the most interesting, involved latke creations on this list, these butternut squash beauties make the perfect addition to a Hanukkah brunch. Cayenne pepper, smoked paprika and ground cinnamon flavor the latke and homemade hollandaise sauce. This sweet potato latke is all about the toppings: Arugula adds a slightly spicy bite, but the little hunk of Brie on top tones things down.

These “starchy spud cakes” are flavored using rich Indian spices -- including ginger, garlic, Garam Masala, cumin and turmeric. Finely minced jalapeno adds a little kick. Why use russets when you've got sweet potatoes, This latke is sweet and spicy thanks to cinnamon and curry powder in the latke, and a homemade brown sugar and vanilla syrup to drizzle on top. If you're feeling extra fancy, go ahead and whip up the cayenne-candied pecans to toss on top. Warm and earthy, this latke combines three fall favorites: apples, beets and butternut squash.

The latke itself uses just squash, spices, egg and matzo meal to hold it all together (though any bread crumb will do!). The fresh salsa is made up of apple, beets, parsley, lemon zest and honey. Use cashews or peanuts (your preference) to add crunch to these already crispy potato "snowflakes".

For some Malaysian flair, this recipe calls on mint, ginger, curry powder and jalapeno pepper to season the latkes. White from Yukon potatoes, orange from sweet potatoes and ruby red from beets, this latke adaptation ratchets up the heat with chipotle chili pepper and a horseradish sour cream. No need to fear Brussels sprouts with these crispy jazzed-up, sour cream-garnished latkes. The topping is both sweet and tart with plain old sour cream (feel free to sub plain Greek yogurt), dijon mustard, honey and balsamic vinegar. For easy assembly, look for pre-shredded sprouts at the grocery store.

With Hanukkah falling in November this year, we'd be silly not to include an abundance of squash-based latkes, right, This orange-hued delicata squash patty is sweet and simple with only six ingredients. For the second poached egg-topped recipe on our list, we present you the celery root latke (made of the underground portion of wild celery).

Green pepper and onion make these latkes even more breakfasty. Superfood beets and vitamin A-packed carrots create the bright color for this root veggie latke. These would taste great with the addition of nutmeg and cinnamon. These dessert latkes are a solution to the eternal sour cream versus applesauce debate.

With no potatoes used in this recipe at all, the latke is more like an apple pancake. Top with plain yogurt or sour cream for the best of both worlds. These cheesy morsels have all the gooey, savory taste of spinach dip, but without all the guilt. Chopped, steamed spinach adds fiber and iron to a normally nutritionally sparse appetizer.

Ricotta makes these latkes creamy without the need for a dollop of Daisy. A latke is like a little pillow of delicious potato-y goodness on its own, but stuffing it with cheese takes the Hanukkah staple to a whole new level. Think of it as a ninth day of presents in each and every latke.

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