No one can fault a latke; fried potatoes in oil are going to be delicious no matter what form they take, but I don’t particularly enjoy when recipes for foods specific to Jewish holidays stray too far from the path. I’ve recently seen recipes for wild variations that are no longer majority potato and oil and have thought, "Hmm, not a lot of latke." However, within the confines of the tater-oil relationship, there’s some room to play, and red flannel latkes are a good way to add color and a little sweetness to this traditional, religious dish. While the hill I’ll die on is latke-shaped and made of potato, oil, onion, and some egg, a little color isn’t going to hurt. The addition of celery roo
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