You don’t have to be Jewish to love a holiday that lets you feast on perfectly wispy, golden potato pancakes. With our handheld Silver Dollar Latkes , there’s always an excuse to eat one more. These were made to be mixed and matched with a smorgasbord of bright, unexpected accompaniments, from horseradish labneh to soft-cooked eggs to a crunchy apple salad —all of which are delicious on their own too. Just add some yutz-proof Manischewitz cocktails (believe it), the best smoked fish you can find, and a few dreidels (why not?), and you have all the cause you need for celebration.

The Menu

Jeremy Liebman

• Silver Dollar Latkes

• Fresh Dill Cucumbers with Lemon

• Eggs with Pickled Shallot and Parsley

• Apple Salad with Herbs

• Horseradish Labneh

• Manischewitz Spritz

The Plan

Jeremy Liebman

Make Your Latkes in Advance

After latkes have been fried, let cool completely, group in stacks of 6, wrap in plastic wrap and then in foil, and freeze for up to 3 days. To reheat, place frozen latkes on a wire rack set inside a rimmed baking sheet and cook in a 425° oven until hot and crisped, 10–12 minutes.

Jeremy Liebman

Pull Out All the Toppings

Try:

• The classic applesauce and sour cream

• Fig or quince jam

• Trout, salmon, and/or wasabi roe

• Sriracha

• Herb and garlic Boursin

Make a batch of pillowy sufganiyot while you're at it: