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Jewish World Review Dec. 15, 2006 /24 Kislev, 5767 Not your bubbie's potato latkes By Susie Fishbein http://www.JewishWorldReview.com | Many people know that we eat latkes at Chanukah, but not everyone knows why. The tradition of the latke is based on the fact that it's cooked in oil to commemorate the jug of oil for the Temple Menorah which miraculously lasted for eight days, following the Jewish uprising against the Greeks. That's why so many of the foods we indulge in during this "Festival of Lights" are fried. This connectivity between historical events and memorable foods is a key element in how we preserve and transmit Jewish traditions. The holiday-based dishes prompt questions, discussions, and discoveries, as we've all experienced during the Passover Seder. For this Chanukah, I want to share with you a delicious variation on potato latkes that is sure to tantalize your taste buds and delight your family and guests. Instead of the traditional fried white potato latke ornamented with applesauce and a dollop of sour cream, we're serving up Cajun Sweet Potato Latkes and, inspired from California cuisine, some exquisite Guacamole Latkes. The recipes are easy and the tastes and textures are gourmet class! RECIPES CAJUN SWEET POTATO LATKES Yields 14-18 latkes 2 pounds (about 3 large) sweet potatoes, peeled 3 large eggs 2 tablespoons plus 1 teaspoon Cajun spice blend 1/3 cup chopped cilantro Peanut oil Sour cream Using the coarse grating disc of a food processor, grate the sweet potatoes. Transfer to a large bowl. In a small bowl, whisk the eggs. Sprinkle the Cajun spice blend into the eggs and whisk. Mix in the cilantro. Add egg mixture to the grated potatoes. In a large skillet, heat the peanut oil until very hot but not smoking. If you are using a thermometer, get the oil to 375 degrees. Add the sweet potato mixture 1/4 cup at a time. Fry until golden, flip and fry until golden on the other side. Drain on paper towels. Repeat until all the potatoes are used. Serve with a dollop of sour cream. WANT A GREAT GIFT? Click HERE to purchase it at a 20% discount. (Sales help fund JWR.). GUACAMOLE LATKES Yield: 14-18 latkes Oyster mushrooms are small with a fluted cap resembling a fan. Colors range from soft beige brown to gray. Their texture is similar to their seafood namesake. 2 pounds Yukon Gold potatoes, unpeeled 2 large eggs 2 teaspoons Sea Salt 3 avocados, peeled, pit removed 1/2 large red onion, minced 2 small jalapeno peppers, seeded, and finely chopped 1.5 cups canned black beans, drained and rinsed Peanut oil Salsa, store bought Using the coarse grating disc of a food processor, grate the unpeeled potatoes. Transfer to a large bowl. In a small bowl, whisk the eggs. Add the salt into the eggs. In a medium bowl, mash the avocado with the back of a fork. Add the onions, jalapeno peppers, and the beans. Mix to combine. Add the egg mixture and the avocado mixture into the grated potatoes. Gingerly toss to combine. In a large skillet, heat the peanut oil until very hot but not smoking. If you are using a thermometer, get the oil to 375 degrees. Add the potato/avocado mixture 1/4 cup at a time. Fry until golden, flip and fry until golden on the other side. Drain on paper towels. Repeat until all the potatoes are used. Serve with a dollop of salsa. Sign up for the daily JWR update. It's free. Just click here. Susie Fishbein's latest book, "Kosher By Design Short on Time" sold 38,000 copies in only 6 weeks! To comment, please click here. © 2006, Mesorah Publications, Ltd