Lotsa latkes: 18 of our favorite recipes

Hanukkah is a festival dedicated to olive oil, with fried foods commemorating the miracle of the one day’s supply of olive oil that burned for eight days after the destruction of the temple. Here, we’ve gathered 17 of our favorite latke recipes from the L.A. Times Test Kitchen -- you won’t believe the variety -- plus a few other interesting bites.

We start with winter sunshine latkes, made with parsnips, carrots, sweet potatoes and cilantro. Click here for the recipe.

Happy Hanukkah! (Bob Chamberlin / Los Angeles Times)

This recipes comes from Chef Thomas Keller: He serves these light mini potato latkes topped with salmon roe. Click here for the recipe. (Al Seib / Los Angeles Times)

These apple latkes would make a great dessert, thanks to the sprinkling of powdered sugar. Click here for the recipe. (Al Seib / Los Angeles Times)

These sweet-potato latkes are still plenty savory. Click here for the recipe.

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Browse more recipes from the L.A. Times Test Kitchen (Al Seib / Los Angeles Times)

It’s hard to beat food writer Judy Zeidler’s perfect potato latkes. Click here for the recipe. (Al Seib / Los Angeles Times)

Zucchini pancakes with garlic and yogurt mint topping. Click here for the recipe. (Al Seib / Los Angeles Times)

Red pepper and corn latkes. Click here for the recipe. (Al Seib / Los Angeles Times)

Serve these ricotta latkes with a variety of store-bought toppings. Click here for the recipe. (Al Seib / Los Angeles Times)

Corn latkes with smoked salmon. Click here for the recipe. (Al Seib / Los Angeles Times)